Grilled Chicken Marinade

By Melissa Clark

Updated October 11, 2023

  • Ryan Liebe for The New York Times. Food Stylist: Simon Andews.
Media 1 of 1
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
5(281)
Comments
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This yogurt marinade, ideal for grilled chicken, is infused with a mix of fresh and dried herbs, lemon zest and plenty of garlic. Apply it at least a couple of hours before cooking or up to the night before: The longer it sits, the more effective the marinade will be, tenderizing the meat and infusing it with flavor. But even a short stint will improve your result and add a perfect complement to the heat from the grill.

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Ingredients

Yield:About 1 cup

  • 5 garlic cloves, finely grated, pressed, or minced

  • 1 lemon, zested

  • ⅓ cup plain whole-milk yogurt

  • ¼ cup chopped fresh soft herbs such as cilantro, mint, basil, parsley, dill or a combination

  • 3 tablespoons extra-virgin olive oil

  • 1 ½ tablespoons dried herb mix such as za’atar, herbs de Provence, Italian seasonings, or a mix of dried herbs such as oregano and thyme

  • 1 tablespoon chopped fresh oregano, marjoram, or thyme

  • 1 ¾ teaspoons salt

  • ¼ teaspoon freshly ground black pepper

Ingredient Substitution Guide
Nutritional analysis per serving

5 grams carbs; 3 milligrams cholesterol; 119 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 1 gram fiber; 134 milligrams sodium; 1 gram protein; 2 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 or container, stir together grated garlic cloves, lemon zest, yogurt, the fresh soft herbs, oil, dried herbs, oregano, marjoram, or thyme, salt and black pepper. (This yields about 1 cup marinade, good for about 2 pounds of chicken.) Let sit for a couple of hours and up to overnight.

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Ratings

5 out of 5
281 user ratings
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Comments

HNR

Yoghurt to marinate and tenderize is basic tandoori but with Mediterranean herbs. It’s great for keeping chicken breast moist with good texture and tenderizing red meats, which are best left overnight.

Chibouste

The recipe only calls for lemon zest, not lemon juice. The zest will give it a nice lemon flavor without any of the acidity of the juice. And without the juice you don’t need to worry about over-tenderizing the meat.

Jenn

You just don't want to leave the chicken in the marinade too long if you add lemon juice. The acidity in the lemon juice can make the meat more tender or change the texture in a negative way if you marinate for too long.

Marie

Absolutely delicious, I left out the garlic to make it low FODMAP. I accidentally marinated it for 24 hours but have absolutely no regrets as it was tender and flavorful. Personally I prefer a little less salt than the recipe called for, next time I would just do 1 tsp.

Daniel

How long on the grille!?!

Chibouste

The recipe only calls for lemon zest, not lemon juice. The zest will give it a nice lemon flavor without any of the acidity of the juice. And without the juice you don’t need to worry about over-tenderizing the meat.

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