Description
This Grilled Chicken with Yogurt Sauce recipe features tender, marinated chicken breasts infused with a blend of spices and Greek yogurt, then grilled to perfection. Paired with a refreshing yogurt sauce flavored with lemon, garlic, and fresh herbs, it makes for a healthy, flavorful Mediterranean-inspired main course perfect for summer grilling.
Ingredients
Scale
For the Chicken Marinade
- 4 boneless, skinless chicken breasts
- 1 cup plain Greek yogurt
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp chopped fresh parsley or cilantro (optional, for garnish)
For the Yogurt Sauce
- 1 cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1 tbsp chopped fresh dill or mint
- Salt and pepper to taste
Instructions
- Prepare the Marinade: In a bowl, whisk together the Greek yogurt, olive oil, minced garlic, lemon juice, ground cumin, smoked paprika, salt, and black pepper until well combined.
- Marinate the Chicken: Place the chicken breasts in a resealable bag or shallow dish, pour the marinade over the chicken, ensuring all pieces are coated. Seal or cover, then refrigerate for at least 1 hour, or up to 8 hours for optimal flavor infusion.
- Preheat the Grill: Heat your grill to medium-high heat, preparing it for direct cooking of the chicken breasts.
- Grill the Chicken: Remove the chicken breasts from the marinade, letting excess drip off, then place them directly on the grill grates. Cook for about 5 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C), ensuring they are cooked through and have beautiful grill marks.
- Rest the Chicken: Once grilled, transfer the chicken to a plate and allow it to rest for a few minutes to redistribute the juices, keeping the meat tender and moist.
- Prepare the Yogurt Sauce: While the chicken is grilling, combine the Greek yogurt, lemon juice, minced garlic, chopped fresh dill or mint, salt, and pepper in a small bowl. Mix thoroughly and adjust seasoning to taste.
- Serve: Slice the rested chicken breasts and serve with a generous dollop of the yogurt sauce on top. Garnish with freshly chopped parsley or cilantro if desired.
Notes
- This marinade and grilling method also works excellently with chicken thighs.
- Serve with rice, flatbread, or a crisp green salad to complete your meal.
- The yogurt sauce can be prepared a day ahead and stored in the refrigerator to allow flavors to meld.
- Ensure the grill is properly preheated to prevent sticking and to achieve nice char marks.
- For added flavor, consider adding a pinch of chili flakes to the marinade for a spicy kick.
