Yogurt Marinated Chicken really captured my taste buds with the fresh ginger and spices. I have tried to substitute boneless skinless chicken and it is not the same. This recipe is best with split chicken breast or bone in chicken thighs.
I have tried to make this recipe in the oven and it really does not turn out the same at all. I prefer the smokiness flavor from the grill.
I often make extra chicken because it is so good on a salad, in a sandwich or wrap for lunches. You can also freeze it and enjoy later.
Grill It!
Recipe serves: 6
Serving size: 4 oz chicken
Total time: 60 minutes
Equipment to make your life easier
Let's grocery shop!
I am assuming you have salt and pepper and do not add it into the recipe total cost.
Pantry & Spices
-
canola oil
-
chili powder
-
ground cumin
-
lemon juice
-
sugar
Grocery
-
6 split chicken breasts (or 4 large)
-
4 oz plain yogurt
-
1 gingerroot
-
1 garlic bulb
Let's prep!
Ingredients
Prep
Ingredients
| 1/2 cup fat free yogert |
| 3 garlic cloves |
| 2 tablespoons lemon juice |
| 1 tablespoon canola oil |
| 1 teaspoon sugar |
| 1 teaspoon chili powder |
| 3/4 teaspoon fresh gingerroot |
| 1/2 teaspoon salt |
| 1/2 teaspoon cumin |
| 6 bone in chicken breast 6 oz each. |
Prep
- Gather all of your ingredients and measuring tools
- In a large bowl add and stir well:
- 1/2 cup yogurt
- 3 garlic cloves, minced
- 2 tablespoons lemon juice
- 1 tablespoon canola oil
- 1 teaspoon sugar
- 1 teaspoon chili powder
- 3/4 teaspoon grated fresh ginger
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- Add chicken to a gallon zip lock bag. Pour marinade over the top and mix well.
- Place the bag on a sheet pan in the refrigerator for 8 hours or overnight is best.
Let's cook!
- Complete the prep from the prep tab above.
- Heat grill to 350° F
- Remove chicken from the marinade placing on a sheet pan.
- Place chicken on indirect heat, bone side down, for 30 minutes (15 minutes for chicken thighs)
- Turn the chicken so meat side is down for 20 minutes on indirect heat (15 minutes for chicken thighs)
- Using a instant read thermometer check to see if chicken is 165° F (175° – 180° for chicken thighs) if it is not continue to cook until this temperature is reached.
- Remove chicken from the grill and let chicken rest for 5 minutes. Enjoy!
This recipe can also be found in Weekly Dinners for 4 under $70 – Menu 3
