The Chefs Secret Yoghurt Herb Marinade for Unbeatable Grilled Chicken

The Chefs Secret Yoghurt Herb Marinade For Unbea

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Preparation time:15 Mins

Cooking time:20 Mins

Servings:4 servings

Ingredients:

• 4 large Boneless, Skinless Chicken Breasts or Thighs (approx. 700g / 1.5 lb)
• 1/2 cup (120 ml) Full-Fat Plain Greek Yoghurt
• 1/4 cup (60 ml) Extra Virgin Olive Oil
• 2 tablespoons (30 ml) Fresh Lemon Juice
• 1 tablespoon (15 ml) Dijon Mustard
• 4 cloves Garlic, finely minced (Approx. 20g)
• 1.5 teaspoons (7.5g) Kosher Salt
• 1 tablespoon (15ml) Dried Oregano
• 1 teaspoon (5ml) Smoked Paprika
• 1/2 teaspoon (2.5g) Black Pepper, freshly ground
• 1/4 teaspoon (1.25g) Pinch of Chilli Flakes (optional)

Instructions:

• Uniform the Chicken: If using breasts, place them between two sheets of cling film or parchment paper. Using a meat tenderiser or rolling pin, gently pound the thicker end of the breast until it is a uniform thickness (about 1 inch / 2.5 cm). This ensures even cooking.
• Mix the Marinade: In a large bowl, whisk together the yoghurt, olive oil, lemon juice, Dijon, and minced garlic (the 'wet' ingredients).
• Add the Seasoning: Whisk in the salt, pepper, oregano, smoked paprika, and chilli flakes until fully combined.
• Coat the Chicken: Place the prepped chicken pieces into the marinade. Use your hands to ensure every surface is fully coated.
• Marinate (The Waiting Game): Transfer the chicken and marinade into a zip-top bag or seal the bowl tightly. Refrigerate for a minimum of 2 hours, or up to 8 hours. Do not leave it in the marinade for over 24 hours.
• Pre-Heat and Clean: About 20 minutes before cooking, pre-heat your grill to medium-high heat (approx. 400°F / 200°C). Clean the grates thoroughly with a brush and oil them lightly using tongs and a paper towel dipped in oil.
• Remove Excess Marinade: Before placing the chicken on the grill, lift the pieces out of the mixture, allowing the bulk of the marinade to drip off. A thin coating is great, but big clumps of yoghurt will burn quickly.
• Sear: Place the chicken over the direct heat zone. Cook for 5–7 minutes per side, turning only once to develop a fantastic char and grill marks.
• Finish Indirectly (Optional but Recommended): If the chicken is well-seared but not yet fully cooked, move it to the cooler (indirect) side of the grill. Cover the grill and allow it to finish cooking gently.
• Check for Doneness: Using an instant-read thermometer, check the thickest part of the chicken. It is done when the internal temperature reaches 165°F (74°C).
• The Crucial Rest: Transfer the cooked chicken to a clean cutting board. Tent it loosely with foil and let it rest for a full 5 minutes. This allows the juices to redistribute, ensuring supreme tenderness.
• Slice and Serve: Slice against the grain if using breasts, or serve whole if using thighs.

Nutrition Facts

Calories:300 kcal

Protein:37 g

Fat:13.5 g

Carbs:4 g

Fiber:0.5 g

Recipe Info

Category:Main Course

Cuisine:Mediterranean

Stop Serving Rubber Chicken! The Magic of the Yoghurt Marinade

Oh my gosh, hands up if you’ve ruined a BBQ with chicken that tasted like old shoe leather? I totally used to do that! It’s the worst feeling, isn't it? Today, we are tackling that problem with my absolute winner: Yogurt marinated grilled chicken breast .

You want to know How to keep grilled chicken breast moist and juicy , right? Forget simply drowning it in olive oil.

I’ve tried every method under the sun. The secret weapon for a truly Tender Chicken Marinade is plain Greek yogurt.

Honestly, it’s a game-changer. The mild acidity in the yogurt gently tenderizes the meat. It doesn't cook the surface like harsh lemon-only marinades sometimes do.

It keeps the chicken juicy from the inside out, yielding the best grilled chicken you will ever taste.

The Secret to the Best Homemade Chicken Marinade

This recipe is the ultimate Homemade Chicken Marinade For The Grill . It features bright lemon, robust garlic, and Mediterranean herbs.

This combination creates a beautiful smoky, savoury flavour that perfectly complements the char of the grill. That is why I proudly call this my Mediterranean herb grilled chicken recipe .

You might wonder, What To Marinate Chicken In ? Well, this easy recipe proves that dairy is the way to go.

It makes an incredibly Easy Marinade For Grilled Chicken using things you probably already have.

Zero Stress, Maximum Taste

The best part? This is so simple to execute. The active prep time is only about 15 minutes. The only difficulty is planning ahead for marinating.

You need at least two hours for the magic to happen! Trust me, it’s worth the wait.

This recipe uses Boneless Chicken Marinade techniques particularly designed to succeed. My biggest breakthrough came when I started using the Pounding chicken breast for even grilling trick.

If the chicken is thick on one side, give it a good old bash! Uniform thickness is the key to preventing the dreaded dry edge.

Health Benefits and Foolproof Cooking

This isn't just tasty; it’s lean protein heaven. It’s a low-fat, high-flavour way to eat well. The Greek yogurt chicken breast recipe grilled is the perfect dish for a light summer lunch or a quick weeknight supper.

To guarantee perfect results, you need one non-negotiable step. Use a thermometer! Knowing the right Grilled boneless skinless chicken breast temperature (165° F ( 74° C) !) stops you from overcooking.

You pull it off the heat at the exact right moment.

Ready to stop serving dry chicken forever? Let’s grab the ingredients and make this delicious, fool-proof meal.

The Magic Ingredients List: No More Dry Chicken!

Honestly, gathering your ingredients is the easiest bit. If you’re anything like me, you probably already have half this stuff lurking in the pantry.

This whole project hinges on creating the ultimate Homemade Chicken Marinade For The Grill . That is the secret sauce—or rather, the secret yogurt!

Getting the Goods: The Chicken and the Greek Yogurt

We are making a fantastic Yogurt marinated grilled chicken breast . The yoghurt is non-negotiable, mate. It acts as a brilliant, Tender Chicken Marinade .

For the chicken, grab 4 large boneless, skinless chicken breasts (about 700g or 1.5 lb ). When you buy them, look for ones that are roughly the same size.

That helps later with grilling.

Now for the star of this Easy Marinade For Grilled Chicken : full-fat plain Greek Yoghurt . You need 1/2 cup (120 ml) .

Seriously, don't skimp on the fat here. The fat helps protect the meat from the harsh heat, which is absolutely critical for figuring out How to keep grilled chicken breast moist and juicy .

We also need some healthy fat from the cupboard: Extra Virgin Olive Oil , 1/4 cup (60 ml) . This carries all the amazing flavours right into the meat.

Flavour Bombs and Quick Subs

This Boneless Chicken Marinade uses simple, bold flavours. Think sunshine and holidays—it's essentially a lovely Mediterranean herb grilled chicken recipe .

You’ll need the acid kick from Fresh Lemon Juice , 2 tablespoons (30 ml) , plus 4 cloves of finely minced garlic .

Fresh is always best for garlic, trust me. Don't use the stuff in the jar!

The core seasoning is dried Oregano ( 1 tablespoon ) and smokey Smoked Paprika ( 1 teaspoon ). Don’t forget your salt! I use Kosher Salt, 1.

5 teaspoons , which is vital for the flavour and tenderising process. You could substitute dried dill for half the oregano if you want a slightly different vibe.

That’s usually my go-to What To Marinate Chicken In swap when I'm running low.

Tools of the Trade

You don’t need a fancy kitchen to pull this off. You just need a couple of essential tools.

First, you need a Meat Tenderiser or, if you’re like me and your tenderiser disappeared during a house move, a heavy Rolling Pin .

This is for Pounding chicken breast for even grilling . Making the chicken uniform is the most important step!

Of course, you need the Grill (gas or charcoal, doesn't matter). And listen up: the single best thing you can own is an Instant-Read Thermometer .

It's the only way to perfectly nail the Grilled boneless skinless chicken breast temperature . Aim for 165° F ( 74° C) , never more.

No more guessing games!

Getting Started: Mastering the Chicken Bash

You’ve got the gorgeous marinade ready. Honestly, if you needed to know what to marinate chicken in , this Greek yogurt chicken breast recipe grilled is the absolute answer.

But before grilling, we need a quick prep session. Don't skip this bit!

This step is the real secret to How to keep grilled chicken breast moist and juicy . Grab your chicken breasts.

We need to even them out. Place the boneless chicken marinade pieces between cling film. Now, find your rolling pin or meat tenderizer.

Give the thick end a gentle bash. We are aiming for about one inch thick. This process, known as pounding chicken breast for even grilling , guarantees uniform cooking.

No more dry ends and raw middles! It's the foundation of a fantastic Homemade Chicken Marinade For The Grill experience.

Firing Up the Flavour

Right, time to get the grill raging! This two-zone method is key. Preheat your grill to medium-high heat . That's roughly 400° F ( 200° C) .

Take about twenty minutes to get it hot. Give those grates a proper scrub. Then oil them carefully using tongs and a bit of oil-soaked kitchen roll.

Safety first, mind you!

Next, pull the chicken out of the tender chicken marinade . Let the excess fall away. A thin layer is brilliant, but thick clumps of yoghurt will burn instantly.

We want smoke, not fire!

The Grill Action Plan

Place your Yogurt marinated grilled chicken breast onto the hottest side. Listen for that wonderful sizzle. That sound means flavour is developing! Sear them for 5 to 7 minutes on the first side.

Do not peek. Do not poke. Flip the chicken only once . Once you have those lovely char lines, we move.

If they look beautifully seared but aren't cooked through, move them. Shift them to the cooler side of the grill.

Close the lid. Let the ambient heat finish the job. This prevents the outside from scorching.

Critical Timing and Temperature

We must use a thermometer. Seriously, skip the guesswork. Check the thickest part. The Grilled boneless skinless chicken breast temperature must hit 165° F ( 74° C) .

As soon as it hits temperature, get it off the heat!

Now, the absolute non-negotiable step. Rest the cooked chicken on a board. Tent it loosely with foil. Let it rest for a full 5 minutes .

I used to skip this part and wondered why my chicken felt dry. The rest allows the juices to settle back in.

It transforms good grilled chicken into amazing grilled chicken. This easy marinade for grilled chicken deserves that respect!

Pro Tips for the Perfect Plate

Always check the internal temperature. Never slice immediately. That's how you lose all the juice. This Mediterranean herb grilled chicken recipe is simple, but the rest is vital.

It’s a game-changer! Enjoy your perfect chicken!

The Aftermath: Sides, Storage, and Swaps

Okay, so you’ve just nailed the grill game with that Homemade Chicken Marinade For The Grill . You used the Greek yogurt chicken breast recipe grilled technique, and the chicken is finally perfect.

But what happens after the plates are scraped clean? This brilliant method produces a seriously Tender Chicken Marinade result. This means even leftovers taste great.

Side Kicks and Show-Stopping Plates

Honestly, the beauty of this Yogurt marinated grilled chicken breast is its versatility. I’m thinking big, Mediterranean vibes when I serve it up.

After the crucial rest time, I always slice the boneless chicken marinade masterpiece on the diagonal. Then I fan it out on a big wooden board.

It just looks proper posh, you know?

For sides, keep it simple. You’ve already done the hard work figuring out What To Marinate Chicken In . Now, partner it with a massive cucumber and feta salad.

Or try some finely chopped, fresh herby couscous. That combo is totally mint. Oh, and grab a chilled glass of dry rosé or a zingy elderflower spritz.

Summer is officially sorted!

Dealing with Leftovers (And Keeping Them Safe!)

If you even have leftovers, you are stronger than me! But if you do, storing them is easy peasy. Once the chicken cools completely—and that means within 2 hours of coming off the heat—pop it in an airtight container.

It’ll keep brilliantly in the fridge for 3 to 4 days . That perfect, moist texture that answers the question of How to keep grilled chicken breast moist and juicy is surprisingly resilient.

For reheating, the key is low and slow. Never blast it! If you confirmed the internal temperature hit the Grilled boneless skinless chicken breast temperature of 165° F ( 74° C) , then reheating is just about warmth.

Slice it up and toss it quickly in a pan with a splash of broth. That stops it getting rubbery and dry the second time around.

Adapting Your Grill Game

This Easy Marinade For Grilled Chicken is just a starting point. If you want to lean even harder into the flavour, add more fresh parsley and dill.

That turns it into a full-on Mediterranean herb grilled chicken recipe . Divine!

For those avoiding dairy, don't worry. Try using unsweetened coconut milk (the canned, creamy kind) or a great vegan Greek yogurt substitute.

It honestly works almost as well because the fat content protects the meat. Or, if you did a great job on the Pounding chicken breast for even grilling , try swapping the chicken for thick halloumi slices for a veggie option.

Fueling the Body

Look, I'm not a nutritionist, but this is a cracking healthy option. You get loads of lean protein here. That helps build and repair your muscles.

Plus, the yogurt adds great calcium and gut benefits. It’s naturally low in rubbish carbs and absolutely bursting with flavour.

You are getting high flavour without high guilt.

Honestly, you’ve done the hard work by mastering the prep. Now just enjoy the glory. Give this recipe a whirl and tell me if it isn't the juiciest chicken you’ve ever grilled!