How To Prepare Grilled Chicken With A Yogurt Marinade

Yoghurt is the perfect ingredient to use in a marinade because it both tastes great and helps to tenderise meat. You may marinate meat for an extended period of time without it becoming tough because it tenderises more gradually and softly than citrus juice or vinegar marinades. As a result, the meat is juicy and flavorful because to the cayenne, cumin, and garlic, even though it has been somewhat overcooked. With skin-on, boneless breasts or thighs, this marinade also works nicely; just remember to modify the cooking time. 

While chicken is quite adaptable; it tastes great grilled, fried, baked, or poached. But during the summer, we occasionally grill it and are constantly looking for fresh grilled chicken recipes. We're highlighting one of our favourite grilling techniques here, so fire up your grills and grill pans and get ready to discover a new recipe you'll love.  


1 cup full-fat plain Greek yogurt  

1 cup lightly packed cilantro, finely chopped 

2 tbsp fresh lemon juice 

3 garlic cloves, minced 

1 tsp cayenne 

1 tsp ground cumin 

Kosher salt 

Black pepper 

1 (3 1/2-pound) chicken, halved, breast and rib bones removed, leg bones left intact 

Vegetable oil, for brushing grill 


Combine yoghurt, cilantro, lemon juice, garlic, cumin, cayenne, and 2 teaspoons each of salt and pepper in a big bowl. Fill a sizable, sealable plastic bag with the marinade. Stir in the chicken halves after adding them. Place in a baking dish and seal bag. Place in the refrigerator for at least 3 hours or overnight. Before grilling, thaw out the chicken. Oil the grates and preheat a gas grill to medium-high (400°F) for indirect grilling. Take the chicken out of the marinade, removing any extra, and throw away the marinade. Add salt and pepper to taste when preparing chicken. Place the chicken on a grate over indirect heat with the skin side up. Close the grill and cook the chicken for about 25 minutes, turning it once, until it is well-browned and almost fully done. To put a stop to flare-ups, use a spray bottle filled with water. Lower the grill's heat to a medium setting. About 15 minutes more, flip the chicken over and continue to grill it over direct fire, rotating regularly, until the chicken is lightly browned and an instant-read thermometer placed in the inner thighs reads 160°F. After moving the chicken to a cutting board, give it 10 minutes to rest before carving. Enjoy with your favourite drink!