Grilled Chicken With Yogurt Marinade

By Lidey Heuck

Updated August 24, 2021

  • Con Poulos for The New York Times. Food Stylist: Jerrie-Joy Redman-Lloyd.
Media 1 of 1
Total Time
20 minutes, plus at least 3 hours’ marinating
Rating
4(2,511)
Comments
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Boneless skinless chicken thighs are a reliable choice when it comes to grilling chicken. They’re thinner than breasts, so they cook more evenly, and the higher fat content makes them difficult to overcook. In this recipe inspired by Turkish chicken kebabs, a yogurt and herb marinade makes them supremely tender and helps them brown beautifully on the grill. While some citrus-heavy marinades begin to break down chicken after just a few hours, this marinade uses only the zest, saving the juice for a quick squeeze before serving. The result is incredibly tender chicken you can prep up to a day in advance. Oregano and thyme work well together here, but feel free to play around with herbs and use what you have on hand, or substitute dried herbs in a pinch.

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Ingredients

Yield:4 servings

  • 1 cup plain whole-milk yogurt

  • 2 garlic cloves, grated

  • 1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)

  • 1 ½ teaspoons minced fresh thyme (or ½ teaspoon dried thyme)

  • 1 tablespoon olive oil, plus more for the grill or pan

  • 1 teaspoon kosher salt (Diamond Crystal), plus more for serving

  • ¼ teaspoon black pepper, plus more for serving

  • 1 lemon

  • 2 pounds boneless skinless chicken thighs

  • Chopped fresh parsley, for serving (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

6 grams carbs; 221 milligrams cholesterol; 353 calories; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 15 grams fat; 1 gram fiber; 716 milligrams sodium; 47 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, combine the yogurt, garlic, oregano, thyme, olive oil, salt and pepper. Zest the lemon over the bowl, reserving the rest of the lemon for serving. Whisk until smooth.

  2. Step 2

    Add the chicken thighs, toss to coat, then cover and refrigerate for at least 3 hours, or up to 24. Remove chicken from the refrigerator 30 minutes before cooking.

  3. Step 3

    If using a grill, clean and oil the grates. Set the grill to medium-high or heat a grill pan slicked with olive oil on the stovetop over medium-high. Grill the chicken for 6 to 8 minutes on each side (depending on the thickness of the thighs), covering the grill halfway through if necessary to retain heat, until cooked through.

  4. Step 4

    Transfer the chicken thighs to a platter and squeeze half the lemon over them. Sprinkle with salt, pepper and parsley, and serve with lemon wedges on the side if desired.

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Ratings

4 out of 5
2,511 user ratings
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Comments

RDCollins

The recipe says in Step 3, "If using a grill...." What if you're NOT using a grill — what's the best way to cook this recipe?

Kim P

Should I scrape the excess yogurt from the thighs before grilling, or leave them as is from the bowl?

Deejay

I love how versatile this recipe is. You can add citrus zest to the marinade, or cumin or other ground spices for a different flavor profile, and mint or cilantro are great substitutions. 5% or full-fat Greek yogurt is what I always have in the house--if too thick this could be thinned with a little kefir or 1-2 tablespoons of water but I haven't found it necessary to do so. For best results I wipe most of the yogurt off since the sugars in it tend to burn while grilling. So good!

Lisa

There is no way the recipe photo is really this chicken. The chicken sticks to the oiled grill. I made this exactly as written and am a very experienced and good cook. This was so disappointing. The only positive is that that chicken was moist. Otherwise it was largely flavorless. The yogurt and herbs adds almost nothing to flavor. It sticks to the grill so badly that you need to pry it off, leaving ripped meat and burned yogurt marks since the yogurt cooks way faster than the chicken.

Laureen

I used fresh mint and sumac instead of thyme/oregano and marinated over night. No need to scrape off the marinade, it’s delicious. Hands down the best grilled chicken I have ever made.

maryannfaithful

Marinated everything overnight, used bone in thighs because that's what I had, cooked in a skillet and it was DELICIOUS! Tossed broccolini on top for last 5 minutes. I'll make again for sure!

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