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Yogurt-Marinated Chicken

 Yogurt-Marinated Chicken
This tender marinated chicken gets its zing from chili powder and cumin. For variety, Naheed Saleem of Stanford, Connecticut sometimes adds a tablespoon of tomato paste to the marinade or replaces the chili powder with chopped green chilies. It's a surefire hit of summer cookouts.
6 ServingsPrep: 5 min. + marinating Grill: 30 min.


  • 1/2 cup fat-free yogurt
  • 3 garlic cloves, minced
  • 2 tablespoons lemon juice
  • 1 tablespoon canola oil
  • 1 tablespoon minced fresh gingerroot
  • 6 bone-in chicken breast halves (6 ounces each)
  • 1 teaspoon sugar
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin


  • In a large resealable plastic bag, combine the yogurt, garlic, lemon
  • juice, oil, ginger, sugar and seasonings; add chicken. Seal bag and
  • turn to coat; refrigerate for at least 8 hours or overnight.
  • Drain and discard marinade. Using long-handled tongs, moisten a paper
  • towel with cooking oil and lightly coat the grill rack.
  • Prepare the grill for indirect heat, using a drip pan. Place chicken
  • over drip pan and grill chicken, covered, bone side down over
  • indirect medium heat for 2 minutes. Turn; grill 25-35 minutes longer
  • or until a meat thermometer reads 170°. Yield: 6 servings.
Nutritional Facts: One serving (1 chicken breast half) equals 149 calories, 4 g fat (1 g saturated fat), 68 mg cholesterol, 163 mg sodium,

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Yogurt-Marinated Chicken (continued)

Nutritional Facts: 2 g carbohydrate, trace fiber, 25 g protein. Diabetic Exchanges: 3 lean meat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.