Yogurt-Marinated Chicken Recipe

4.5 5 6
Yogurt-Marinated Chicken Recipe
Yogurt-Marinated Chicken Recipe photo by Taste of Home
Publisher Photo

Yogurt-Marinated Chicken Recipe

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4.5 5 6
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. + marinating Grill: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. + marinating Grill: 30 min.

Ingredients

  • 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

Directions

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 thermometer reads 170°. Yield: 6 servings.
Originally published as Yogurt-Marinated Chicken in Light & Tasty June/July 2002, p20

Nutritional Facts

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

  • 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 thermometer reads 170°. Yield: 6 servings.
Originally published as Yogurt-Marinated Chicken in Light & Tasty June/July 2002, p20

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Lady Fingers User ID: 2682286 267895
Reviewed Jun. 11, 2017

"easy and flavorful, although we added more chile powder. Since there isn't much sugar in the marinade, it doesn't burn on the grill."

MY REVIEW
scrambledwithcheese User ID: 1233902 107060
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."

MY REVIEW
2B JRH User ID: 5883138 111558
Reviewed Sep. 9, 2011

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

MY REVIEW
KaylaG User ID: 4763684 61562
Reviewed Feb. 23, 2011

"Full of flavor and yummy"

MY REVIEW
mdsutton1 User ID: 3540984 85880
Reviewed Aug. 31, 2009

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

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