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Yogurt-Marinated Chicken Recipe

Yogurt-Marinated Chicken Recipe

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.
TOTAL TIME: Prep: 5 min. + marinating Grill: 30 min. YIELD:6 servings


  • 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


  • 1. 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.
  • 2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
  • 3. 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

1 each: 149 calories, 4g fat (1g saturated fat), 68mg cholesterol, 163mg sodium, 2g carbohydrate (0g sugars, 0g fiber), 25g protein Diabetic Exchanges: 3 lean meat.

Reviews for Yogurt-Marinated Chicken

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Reviewed May. 23, 2013

"This wasn't bad but not as much flavor as I had hoped, and I did marinate it overnight. I think if you used boneless skinless meat, the flavor would be stronger."

Reviewed Sep. 9, 2011

"Definitly making this one again! It has great flavor and chicken stays nice and moist. It was a great hit!"

Reviewed Feb. 23, 2011

"Full of flavor and yummy"

Reviewed Aug. 31, 2009

"Delicious! The yogurt really keeps the chicken moist and tender."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.