Best 18 Yogurt Marinated Chicken Recipes

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Yogurt-marinated chicken is a versatile and flavorful dish that can be enjoyed in many different ways. Whether you're grilling, baking, or roasting your chicken, marinating it in yogurt will help to tenderize the meat and keep it moist. Plus, the yogurt adds a tangy, creamy flavor that will pair well with a variety of spices and seasonings. If you're looking for a simple and delicious way to cook chicken, try marinating it in yogurt. You won't be disappointed!

Check out the recipes below so you can choose the best recipe for yourself!

YOGURT-MARINATED CHICKEN



Yogurt-Marinated Chicken image

This tender marinated chicken gets its zing from chili powder and cumin. For variety, add a tablespoon of tomato paste to the marinade or replace the chili powder with chopped green chiles. It's a surefire hit of summer cookouts. -Naheed Saleem, Stanford, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

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

Steps:

  • 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°.

Nutrition Facts : Calories 149 calories, Fat 4g fat (1g saturated fat), Cholesterol 68mg cholesterol, Sodium 163mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

YOGURT-MARINATED GRILLED CHICKEN



Yogurt-Marinated Grilled Chicken image

This easy, fresh-tasting yogurt marinade helps the chicken stay juicy even if it gets a little overcooked.

Provided by yumster

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 3h50m

Yield 10

Number Of Ingredients 9

1 cup full-fat plain Greek yogurt
1 cup lightly packed chopped cilantro
2 tablespoons lemon juice
1 tablespoon jarred minced garlic
2 teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon ground black pepper
3 ½ pounds chicken thighs

Steps:

  • Mix Greek yogurt, cilantro, lemon juice, garlic, salt, cumin, cayenne, and pepper together in a large bowl. Place chicken thighs in a large resealable plastic bag; cover with yogurt mixture.
  • Let chicken marinate in the refrigerator, 3 to 8 hours.
  • Bring chicken to room temperature, about 30 minutes. Pour off marinade.
  • Preheat grill for medium heat and lightly oil the grate. Grill chicken, turning occasionally, until grill marks form, about 5 minutes per side.

Nutrition Facts : Calories 246.7 calories, Carbohydrate 1.8 g, Cholesterol 102.5 mg, Fat 13.4 g, Fiber 0.3 g, Protein 28.2 g, SaturatedFat 4.1 g, Sodium 490.7 mg, Sugar 0.9 g

YOGURT-MARINATED CHICKEN KEBABS WITH ALEPPO PEPPER



Yogurt-Marinated Chicken Kebabs with Aleppo Pepper image

Provided by Steven Raichlen

Categories     Chicken     Garlic     Yogurt     Low Cal     Backyard BBQ     Ramadan     Dinner     Lunch     Summer     Grill     Grill/Barbecue     Healthy     Chile Pepper     Bon Appétit

Number Of Ingredients 12

1 1/2 tablespoons Aleppo pepper* or 2 teaspoons dried crushed red pepper plus 2 teaspoons Hungarian sweet paprika, plus additional Aleppo pepper or paprika for sprinkling
1 cup plain whole-milk Greek-style yogurt** (8 ounces)
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons tomato paste
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
6 garlic cloves, peeled, flattened
2 unpeeled lemons; 1 thinly sliced into rounds, 1 cut into wedges for serving
2 1/4 pounds skinless boneless chicken (thighs and/or breast halves), cut into 1 1/4-inch cubes
Special Equipment
Flat metal skewers

Steps:

  • If using Aleppo pepper, place in large bowl and mix in 1 tablespoon warm water. Let stand until thick paste forms, about 5 minutes. If using dried crushed red pepper and paprika combination, place in large bowl and stir in 2 tablespoons warm water and let stand until paste forms, about 5 minutes. Add yogurt, olive oil, red wine vinegar, tomato paste, 2 teaspoons coarse salt, and 1 teaspoon black pepper to spice mixture in bowl; whisk to blend. Stir in garlic and lemon slices, then chicken. Cover and chill at least 1 hour. Do ahead Can be made 1 day ahead. Keep chilled.
  • Prepare barbecue (medium-high heat). Thread chicken pieces on metal skewers, dividing equally. Discard marinade in bowl. Sprinkle each skewer with salt, pepper, and additional Aleppo pepper or paprika. Brush grill rack with oil. Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total. Transfer skewers to platter. Surround with lemon wedges and serve.
  • *A slightly sweet Syrian pepper with a moderate heat level; available at some specialty foods stores and from wholespice.com.
  • **A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.
  • Ingredient tip:
  • Aleppo pepper is sold finely ground or crushed into small flakes; either one will work well in this recipe.

YOGURT-MARINATED GRILLED CHICKEN SHAWARMA



Yogurt-Marinated Grilled Chicken Shawarma image

A classic Middle Eastern street food, chicken shawarma is made with large quantities of marinated chicken that are stacked in layers on a spit and slow roasted for hours. This scaled-back home version relies on skewers and a grill for a similar moist and flavorful effect. First, the chicken is marinated in generously spiced yogurt, which tenderizes the meat while infusing it with seasoning. Then the skewers are grilled quickly over direct heat to seal in the juices before being moved to indirect heat, where the meat is gently cooked through. Thinly sliced using a long sharp knife, chicken shawarma is usually served as a wrap with greens, tomatoes, garlicky creamy toum--and of course, fries!

Provided by Food Network Kitchen

Categories     main-dish

Time 5h15m

Yield 4 to 6 servings

Number Of Ingredients 26

1/2 cup whole-milk yogurt
1/4 cup olive oil
4 cloves garlic, minced
1 lemon, juiced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground paprika
1 teaspoon onion powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
Kosher salt
2 pounds boneless skinless chicken thighs, pieces halved if large
1 large onion
1/2 cup garlic cloves, peeled (about 2 heads)
1/2 teaspoon table salt
1 3/4 to 2 cups vegetable oil
2 tablespoons lemon juice, from about 1 lemon
2 tablespoons ice water
4 to 6 lavash or pita
2 cups shredded lettuce
1 onion, halved, thinly sliced and seasoned with sumac
2 Roma tomatoes, halved and sliced
3 dill pickles, cut lengthwise into 6 spears
18 ounces frozen French fries, cooked

Steps:

  • For the chicken shawarma: Combine the yogurt, olive oil, garlic and lemon juice in a large bowl. Add the cumin, coriander, paprika, onion powder, allspice, cardamom, cinnamon, turmeric and 2 teaspoons salt and mix to combine.
  • Add the chicken and toss to make sure every piece is fully coated and smothered in the marinade. Cover and refrigerate for at least 4 hours and up to 8 hours. Soak 3 wooden skewers in water for 30 minutes.
  • For the toum: Meanwhile, slice the garlic cloves in half and remove any green sprouts. Place the garlic and 1/2 teaspoon salt in a food processor and blend until it becomes a paste, scraping down the bowl as needed.
  • With the food processor running, pour in 1/2 cup of the oil in a very thin stream; this should take about 2 minutes. Stop to scrape down the bowl. Turn on the processor again and stream in the lemon juice, then stream in another 1/2 cup of the oil very slowly. Add 1 tablespoon of the ice water and pulse to combine. Add another 1/2 cup of the oil, then the remaining 1 tablespoon ice water. Then add the remaining 1/4 to 1/2 cup oil until creamy and fully emulsified. The whole process should take about 20 minutes. The toum will keep, in an airtight container in the refrigerator, for up to 2 months. Makes about 2 cups.
  • Preheat an outdoor grill to medium high and set it up for both direct and indirect heat. (For a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of the grill.)
  • For serving: Cut the onion in half and place one half cut-side down on a cutting board. Insert the wooden skewers in the onion, blunt side in. The skewers should be spaced apart equally from each other to form a triangle.
  • Thread the pieces of marinated chicken onto all 3 skewers on top of each other with no space between them. When all the chicken pieces are threaded, top the skewers with the other half of the onion.
  • Place the shawarma on the direct-heat side of the grill and cook, rotating every 3 to 4 minutes using a pair of sturdy tongs, until you achieve nice grill marks, 10 to 12 minutes.
  • Move the shawarma to the indirect heat side of the grill, cover and cook, turning occasionally so it cooks evenly on all sides, until the meat feels firm to the touch and the internal temperature reaches 160°F, 30 to 40 minutes.
  • Transfer the shawarma to a cutting board. Cover the with a piece of aluminum foil and let it rest for 5 minutes. Uncover and hold the shawarma upright on a sturdy cutting board. Cut the chicken into strips from the top to the bottom of the stack using a sharp knife.
  • Spread a lavash all over with toum. Place some lettuce, onions with sumac, tomatoes and pickles on the lavash and add the sliced shawarma and some French fries. Wrap tightly and serve.

MARVELOUS MIDDLE-EASTERN MARINATED YOGURT LEMON CHICKEN



Marvelous Middle-Eastern Marinated Yogurt Lemon Chicken image

A tangy rich tenderizing marinade recipe for grilled, sauteed or baked chicken. I adapted it from a Lebanese restaurant's marinated kabobs. You will receive many many compliments!

Provided by ChandraSoleil

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup plain yogurt
2 teaspoons lemon zest
2 tablespoons lemon juice
1 garlic clove, crushed
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
1/2 teaspoon salt
2 lbs boneless skinless chicken

Steps:

  • Mix the yogurt with the seasonings place in a plastic bag with the chicken. Marinate for 2 hours to overnight.
  • Pound chicken in the bag with the marinade to 1/2 thick and grill, saute, skewer or bake until lightly browned and cooked through.
  • Serve with rice or pasta and salad and enjoy!

YOGURT-MARINATED FRIED CHICKEN WITH SAFFRON AND PAPRIKA



Yogurt-Marinated Fried Chicken With Saffron and Paprika image

Here is a fried chicken recipe that is the best kind of weeknight cooking, with ingredients found quickly at most local grocery stores, whirled in a food processor and then left overnight to turn into something delicious the next evening. A yogurt marinade helps tenderize the boneless, skinless chicken thighs, infusing them with saffron and paprika, and a quick frying lends the meat a crispy, minty coating. You can marinate the chicken for 3 hours or overnight, but you set the timetable depending on whatever else is going on. This chicken will adapt. Make one night, finish the next. That's living.

Provided by Julia Moskin

Categories     dinner, main course

Time 45m

Yield 8 servings

Number Of Ingredients 12

1/2 teaspoon saffron
2 cups plain whole-milk yogurt
1 tablespoon chopped garlic
2 1/2 pounds boneless, skinless chicken thighs
2 1/4 cups flour
2 1/2 teaspoons paprika
1 tablespoon plus 3/4 teaspoon dried mint
1 tablespoon plus 3/4 teaspoon salt, more for sprinkling
1/2 teaspoon black pepper
Oil for frying
1 cup walnut pieces
1 lemon, cut into wedges

Steps:

  • In a small bowl, combine saffron with 1 tablespoon water and let soak 10 minutes. Place in food processor with yogurt and garlic and purée until smooth and yellow. Place chicken in glass or ceramic bowl; pour yogurt mixture on top, turn to coat; cover and refrigerate at least 3 hours or overnight.
  • In a medium bowl, combine flour, paprika, mint, salt and pepper. Heat a generous half-inch oil in a deep skillet over medium heat. Drop in a bit of bread to test temperature; oil should bubble vigorously. Working in batches to avoid crowding, dredge chicken pieces in flour mixture, then fry until golden brown on both sides, about 5 minutes a side. Remove and drain on paper towels.
  • Sprinkle with salt and serve immediately, topped with walnuts and lemon wedges.

Nutrition Facts : @context http, Calories 700, UnsaturatedFat 41 grams, Carbohydrate 32 grams, Fat 48 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 6 grams, Sodium 165 milligrams, Sugar 3 grams, TransFat 0 grams

YOGURT RANCH DRESSING MARINATED CHICKEN LEGS AND TENDERS



Yogurt Ranch Dressing Marinated Chicken Legs and Tenders image

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 19

2 cups Greek-style yogurt or reduced fat yogurt
1/2 cup milk
2 large cloves garlic, grated
1 tablespoon granulated onion, a palmful
1 tablespoon paprika, a palmful
1 tablespoon hot sauce
1/4 cup finely chopped chives
A small handful dill leaves, finely chopped
Pinch salt and freshly ground black pepper, plus more for seasoning
12 white meat tenders and 6 chicken leg drummers
Vegetable or any light frying oil
2 cups all-purpose flour
1 tablespoon mustard powder, a palmful
1 tablespoon poultry seasoning or ground thyme
1 tablespoon sweet paprika or smoked sweet paprika, a palmful
1 1/2 teaspoons turmeric
1 teaspoon cayenne pepper, 1/3 palmful
Honey and hot sauce, for serving
Pickle spears, carrot and celery sticks and salted radishes, for serving

Steps:

  • Dressing: Combine the yogurt and milk in a medium bowl. Add all of the remaining ingredients and stir to incorporate.
  • Wash and dry the chicken pieces and coat them in the dressing.
  • Heat a couple of inches of frying oil in a large Dutch oven over medium to medium-high heat. The oil is ready when rapid bubbles surround the handle of a wooden spoon when submerged in the oil.
  • Put the flour in large double-bagged paper sack and add the mustard, poultry seasoning or thyme, paprika, turmeric and cayenne. Add the chicken tenders and shake to coat them in the flour. Using tongs add the chicken to the hot oil. Tenders will fry in 7 to 8 minutes time while you bread the 6 drummers. Remove the tenders to a cooling rack and add the drummers, they will take about 12 minutes for the juices to run clear. Remove the drummers to the cooling rack and season all of the chicken with salt while still hot.
  • Arrange the chicken on a serving platter and serve it at room temperature or cold with hot sauce and honey for topping. Pickles, celery, carrot sticks and salted radishes make crunchy accompaniments.

YOGURT-MARINATED GRILLED CHICKEN



Yogurt-Marinated Grilled Chicken image

This dish is truly indestructible because the cutlets marinate in lots of yogurt, olive oil, and salt. That way they stay juicy, briny, and flavorful. Because they're pounded thin, they cook quickly and evenly, so there's not a lot of time spent poking and prodding and stressing about whether they're done.

Provided by Jenny Rosenstrach

Categories     Chicken     Fourth of July     Yogurt     Graduation     Father's Day     Backyard BBQ     Dinner     Lunch     Summer     Family Reunion     Grill     Grill/Barbecue     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 to 8 servings

Number Of Ingredients 12

8 skinless, boneless chicken breasts (about 3 pounds)
2 cups plain whole-milk yogurt
1 cup coarsely chopped fresh cilantro leaves and stems
1/2 large onion, coarsely chopped
1/3 cup olive oil plus more for brushing
6 garlic cloves, coarsely chopped
1 tablespoon fresh lime juice
1 tablespoon garam masala
2 teaspoons kosher salt plus more for seasoning
1 teaspoons freshly ground black pepper
1 2" piece fresh ginger, peeled and chopped
**Ingredient info:**Garam masala, an Indian spice blend, is sold in the spice section of better supermarkets and at Indian markets

Steps:

  • Working with one chicken breast at a time, put chicken between 2 sheets of waxed paper and pound to 1/2" thickness. Transfer chicken breasts to a resealable plastic bag.
  • Combine the remaining ingredients in a food processor and blend until smooth. Pour yogurt mixture over chicken, seal bag, and turn to coat. Marinate chicken in the refrigerator for at least 3 hours or overnight.
  • Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Brush grill grates with oil. Scrape excess marinade off chicken; season with salt. Grill chicken, turning once, until browned and cooked through, 3-4 minutes per side.

MARINATED CHICKEN KEBABS WITH LEMON PEPPER YOGURT SAUCE



Marinated Chicken Kebabs with Lemon Pepper Yogurt Sauce image

Provided by Katie Brown

Categories     Chicken     Marinate     New Year's Eve     Lemon     Grill/Barbecue

Yield Serves 10 (makes 20 kebabs)

Number Of Ingredients 19

Kebabs:
2 cups extra-virgin olive oil
Juice of 3 lemons
2 tablespoons chopped garlic
3/4 tablespoons chopped fresh rosemary leaves (about 4 sprigs)
3/4 tablespoons fresh thyme leaves (about 5 sprigs)
6 single boneless, skinless chicken breasts, cleaned of fat and cut into large cubes
Salt and black pepper to taste
Bamboo skewers
Sauce:
2 (7-ounce) containers plain yogurt
4 tablespoons sour cream
3 tablespoons red wine vinegar
Zest of 2 lemons (fine)
Juice of 1 lemon
2 tablespoons minced garlic
1 tablespoon black pepper
2 teaspoons salt
1/2 cup fresh mint, chopped (optional)

Steps:

  • 1. For the kebabs: in a plastic bag or airtight container, combine olive oil, lemon juice, garlic, rosemary, and thyme. Add chicken, toss well to coat evenly, and refrigerate overnight.
  • 2. For the sauce, combine all ingredients in a mixing bowl and refrigerate at least 2 hours.
  • 3. Remove chicken pieces from marinade and season well with salt and pepper. Grill chicken for 5 minutes on each side, until golden brown and juices of chicken run clear when pricked with the end of the skewer. Thread 3 pieces of chicken onto each skewer. Serve with Lemon-Pepper Yogurt Sauce.

VIJ'S YOGURT AND TAMARIND MARINATED GRILLED CHICKEN



Vij's Yogurt and Tamarind Marinated Grilled Chicken image

Here is another excellent recipe of Vikram Vij from his restaurant Vij's in Vancouver. Lots of flavor but very simple to make. I post it as it is originally, but I did cut down on the salt. The recipe said 1 1/2 tablespoon of salt! I think it was a mistake. I have after making it twice cut it down to 1 1/2 teaspoon. Feel free to use more. If you ever visit Vancouver BC...you must go to Vij's!!!

Provided by PetsRus

Categories     Chicken

Time 8h30m

Yield 4-6 serving(s)

Number Of Ingredients 9

3/4 cup plain yogurt
1 tablespoon tamarind paste (Asian supermarket)
3 tablespoons garlic, finely chopped
1/4 cup canola oil
1 1/2 teaspoons salt (or to taste, see intro)
1 1/4 teaspoons ground cayenne pepper
1 tablespoon garam masala or 1 tablespoon ground cumin
2 1/4 lbs boneless chicken thighs, approx 6 oz per serving
1 lemon, cut into 6 wedges (optional)

Steps:

  • In a large mixing bowl combine the yogurt, tamarind, garlic, canola, salt, cayenne and garam massala.
  • Add the chicken, mix and make sure the chicken is covered with the marinade.
  • Cover and marinate for a minimum of 4 hours but 8 is prefered.
  • Preheat a grill, barbeque or stovetop cast-iron grill to high heat(if doing this indoors make sure you switch on your exhaust fan,there will be smoke whilst grilling on the high heat. (doing this in a pan does not work for me, it makes a mess and does not brown so well, grill or barbeque gave me a better result).
  • Grill the thighs 2 minutes on each side, then again 2 minutes on each side.
  • Check or the thighs are done, if still pink continue grilling.
  • Serve with the lemon wedges.
  • Note: Tamarind paste should be as thick as jam, if thinner use up to 1 tablespoon more.

TANDOORI -STYLE YOGURT-MARINATED CHICKEN LEGS FOR THE GRILL



Tandoori -Style Yogurt-Marinated Chicken Legs for the Grill image

This is tandoori chicken adapted for the grill, plan ahead the chicken needs to marinate overnight in the yogurt, I have made this recipe many times, it's wonderful! :)

Provided by Kittencalrecipezazz

Categories     Chicken Thigh & Leg

Time P1DT25m

Yield 8 chicken legs

Number Of Ingredients 12

2 1/2 cups full-fat plain yogurt, divided
2 tablespoons fresh lemon juice
2 tablespoons fresh minced ginger
2 tablespoons minced fresh garlic
1 1/2 teaspoons salt
1 teaspoon coriander
1 teaspoon turmeric
1/2 teaspoon cumin
1 teaspoon black pepper
3/4 teaspoon cayenne pepper
8 chicken legs (with thighs attached, skin on or removed)
6 tablespoons melted butter

Steps:

  • In a processor blend 1-1/2 cups plain yogurt with the next 9 ingredients (the lemon juice to cayenne pepper) until smooth and well blended; transfer to a large bowl; mix in the remaining 1 cup yogurt with a wooden spoon.
  • Add in the chicken and toss to coat.
  • Cover and refrigerate over night.
  • Prepare the grill to a medium-high heat.
  • Place the marinated-coated chicken on the grill, do not wash off the yogurt marinade, but discard any marinade from the bowl.
  • Grill the chicken (about 12-13 minutes per side) basting with melted butter the last 5 minutes of cooking on both sides, season with more salt and pepper if desired while cooking.
  • Delicious!

Nutrition Facts : Calories 443.4, Fat 31.5, SaturatedFat 12.8, Cholesterol 171.5, Sodium 680.3, Carbohydrate 5.4, Fiber 0.3, Sugar 3.8, Protein 33.3

GREEK YOGURT-AND-DILL-MARINATED CHICKEN



Greek Yogurt-and-Dill-Marinated Chicken image

A simple family favorite! Love dill and Greek yogurt? Crave chicken? This easy recipe is sure to please any picky eater!

Provided by tofanic88

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 3h25m

Yield 4

Number Of Ingredients 10

2 cups Greek yogurt
3 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
4 teaspoons curry powder
1 teaspoon ground cumin
¼ cup chopped fresh dill
2 cloves garlic, minced
1 tablespoon lemon zest
ground black pepper to taste
4 (6 ounce) skinless, boneless chicken breast halves

Steps:

  • Combine yogurt with olive oil, vinegar, curry powder, and cumin in a large bowl. Add dill, garlic, and lemon zest to the marinade. Season with pepper.
  • Submerge chicken in the marinade and coat well. Cover the bowl and refrigerate, 2 to 4 hours.
  • Remove chicken from marinade; let rest until chicken reaches room temperature, about 30 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking pan with oil.
  • Place chicken on the prepared baking pan, making sure chicken pieces are not touching.
  • Bake in the preheated oven for 15 minutes. Flip and continue cooking until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove chicken from oven and cover loosely with aluminum foil. Let rest for 5 minutes before serving.

Nutrition Facts : Calories 407.8 calories, Carbohydrate 6.5 g, Cholesterol 110.3 mg, Fat 24 g, Fiber 1 g, Protein 39.6 g, SaturatedFat 7.4 g, Sodium 140.7 mg, Sugar 4.2 g

YOGURT-MINT MARINATED CHICKEN



Yogurt-Mint Marinated Chicken image

Make and share this Yogurt-Mint Marinated Chicken recipe from Food.com.

Provided by Redsie

Categories     Chicken Breast

Time 45m

Yield 5 serving(s)

Number Of Ingredients 9

5 bone-in skinless chicken breast halves
1 teaspoon coarse salt
1 tablespoon fresh lemon juice
1 cup plain low-fat yogurt
1/2 cup chopped of fresh mint
1 tablespoon minced fresh ginger
3 garlic cloves, minced
1 teaspoon garam masala
1/2 teaspoon chili powder

Steps:

  • Rinse chicken under cold water. Place in a large bowl and rub with salt and lemon juice. Set aside.
  • Blend remaining ingredients; toss well to mix and then coat chicken.
  • Seal bowl with plastic wrap and refrigerate for 24 hours.
  • Preheat oven to 400* F.
  • Place chicken on a foil-lined baking sheet and bake for 35 minutes.

Nutrition Facts : Calories 174.5, Fat 4, SaturatedFat 1.2, Cholesterol 78.5, Sodium 643.9, Carbohydrate 5.4, Fiber 0.8, Sugar 3.6, Protein 28.1

CHILE-AND-YOGURT-MARINATED GRILLED CHICKEN



Chile-and-Yogurt-Marinated Grilled Chicken image

Yes, you'll need a lot of spices, but it's not much work from there. Let the chicken marinate for 12 hours to get the most impact. This recipe is from Gunpowder, an Indian restaurant in London.

Categories     Chicken     Yogurt     Chile Pepper     Grill/Barbecue     Marinade     Bon Appétit     Dinner

Yield 4 servings

Number Of Ingredients 15

7 dried Kashmiri or guajillo chiles, broken into pieces, seeds removed
1 (1 1/2)-inch piece ginger, peeled, coarsely chopped
4 garlic cloves
1/2 cup plain whole-milk yogurt (not Greek)
3 tablespoons fresh lime juice
2 tablespoons mustard oil (optional)
1 tablespoon ground coriander
1 tablespoon smoked paprika
1 1/2 teaspoons dried mango powder (amchoor; optional)
1 1/2 teaspoons crushed dried fenugreek leaves
1 1/2 teaspoons garam masala
1 1/2 teaspoons ground cumin
2 tablespoons vegetable oil, plus more for grill
1 1/2 pounds skinless, boneless chicken thighs, patted dry
Kosher salt

Steps:

  • Place chiles in a medium bowl and pour in hot water to cover. Let sit until chiles are very soft, about 30 minutes; drain. Blend chiles, ginger, garlic, yogurt, cilantro stems, lime juice, mustard oil (if using), coriander, paprika, mango powder (if using), fenugreek leaves, garam masala, cumin, and 2 Tbsp. vegetable oil in a blender until smooth. Transfer marinade to a large resealable plastic bag. Season chicken generously with salt and add to marinade. Seal bag and turn to coat chicken. Chill at least 2 hours.
  • Let chicken sit at room temperature 1 hour before grilling.
  • Prepare a grill for medium heat; oil grate. Remove chicken from marinade, letting excess drip back into bag, and grill, turning every minute or so, until beginning to char in spots, 8-10 minutes total. Transfer to a platter and let rest 5-10 minutes before serving.
  • Do Ahead:
  • Chicken can be marinated 12 hours ahead. Keep chilled.

YOGURT AND TAMARIND MARINATED GRILLED CHICKEN - MY VERSION OF V



Yogurt and Tamarind Marinated Grilled Chicken - My Version of V image

This is my version of this wonderful recipe. The original uses boneless chicken thighs and the portion is doubled.

Provided by mell_2

Categories     Curries

Time P1DT30m

Yield 4 serving(s)

Number Of Ingredients 9

3/8 cup plain yogurt
1/2 tablespoon tamarind paste (Asian supermarket)
1 1/2 tablespoons garlic, finely chopped
1/8 cup canola oil
3/4 tablespoon salt
1/2 teaspoon ground cayenne pepper
1/2 tablespoon garam masala
1 1/8 lbs boneless chicken breasts
1 lemon, cut into 6 wedges (optional)

Steps:

  • In a large mixing bowl combine the yogurt, tamarind, garlic, canola, salt, cayenne and garam massala.
  • Add the chicken, mix and make sure the chicken is covered with the marinade.
  • Cover and marinate for a minimum of 4 hours but 8 is prefered.
  • Preheat a grill, barbeque or stovetop cast-iron grill to high heat(if doing this indoors make sure you switch on your exhaust fan,there will be smoke whilst grilling on the high heat. (doing this in a pan does not work for me, it makes a mess and does not brown so well, grill or barbeque gave me a better result).
  • Grill the breasts 4 minutes on each side, then again 4 minutes on each side.
  • Check or the thighs are done, if still pink continue grilling.
  • Serve with the lemon wedges.

Nutrition Facts : Calories 301.5, Fat 19.4, SaturatedFat 4.4, Cholesterol 84.7, Sodium 1400, Carbohydrate 2.8, Fiber 0.2, Sugar 1.7, Protein 27.7

YOGURT AND TAMARIND-MARINATED CHICKEN



YOGURT AND TAMARIND-MARINATED CHICKEN image

Categories     Chicken

Yield 6 people

Number Of Ingredients 9

¾ cup plain yogurt, stirred
1 tablespoon tamarind paste
3 tablespoons finely chopped garlic
¼ cup canola oil
1½tablespoons salt
1¼ teaspoons ground cayenne pepper
1 tablespoon garam masala
2¼ pounds boneless chicken thighs
1 lemon, in 6 wedges

Steps:

  • What you do In a large mixing bowl, combine yogurt, tamarind paste, garlic, oil, salt, cayenne and garam masala. Add chicken thighs and mix well. Make sure chicken is well covered in the marinade. Cover the bowl with plastic wrap and refrigerate for at least four hours and up to eight hours. The longer the chicken marinates, the stronger the flavours will be. Preheat a grill, barbecue or stovetop cast-iron grill to high heat. Remember to turn on your exhaust fan when you are grilling on your stovetop, since the cooking process will emit some smoke. Grill marinated chicken thighs on one side for about two minutes and then turn over. Grill the other side for two minutes and turn over again. Grill each side again for two minutes for a total of four minutes a side. Poke the thighs with a knife to be sure they are cooked through. If the meat is still pink, grill each side for one minute more. To serve, divide rice, noodles or salad greens among six plates. Top with grilled chicken. While piping hot, squeeze a little fresh lemon on the chicken, according to taste.

AZERI YOGURT-MARINATED CHICKEN THIGHS



Azeri Yogurt-Marinated Chicken Thighs image

Tender chicken thighs marinated in rich and creamy yogurt mixed with spices is a popular dish in Azerbaijan.

Provided by ToffeeSmiles22

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 5h5m

Yield 8

Number Of Ingredients 11

1 cup plain Greek yogurt
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground turmeric
1 teaspoon cinnamon
1 teaspoon paprika
1 teaspoon dried tarragon
1 teaspoon dried mint
1 teaspoon crushed red pepper flakes
1 large orange, juiced
2 pounds chicken thighs

Steps:

  • Combine yogurt, garlic, onion, turmeric, cinnamon, paprika, tarragon, mint, red pepper flakes, and orange juice in a bowl. Stir to combine.
  • Dip each chicken thigh into yogurt mixture and place on a plate. Cover with foil and marinate in the refrigerator for at least 4 hours.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish and place chicken thighs inside.
  • Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 50 to 55 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 206.2 calories, Carbohydrate 5.5 g, Cholesterol 75.7 mg, Fat 10.7 g, Fiber 1.1 g, Protein 21.2 g, SaturatedFat 3.5 g, Sodium 82.3 mg, Sugar 3.6 g

YOGURT-MARINATED CHICKEN SHAWARMA



Yogurt-Marinated Chicken Shawarma image

The most delicious shawarma chicken you'll ever eat! Serve with pita bread, tomato and/or cucumber slices, tahini, or garlic sauce. Also great atop fattoush!

Provided by Maxine

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 8h30m

Yield 8

Number Of Ingredients 11

¼ cup plain yogurt
¼ cup lemon juice
¼ cup canola oil
3 tablespoons white vinegar
4 cloves garlic, crushed
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
2 pounds boneless, skinless chicken breasts, sliced
2 tablespoons canola oil, or as needed

Steps:

  • Combine yogurt, lemon juice, 1/4 cup oil, vinegar, garlic, salt, paprika, cumin, and oregano in a large glass or ceramic bowl; mix well. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours to overnight.
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken in hot oil in batches until tender and browned, about 5 minutes per batch. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 229.6 calories, Carbohydrate 2.1 g, Cholesterol 65.1 mg, Fat 13.5 g, Fiber 0.2 g, Protein 24.2 g, SaturatedFat 1.6 g, Sodium 353.7 mg, Sugar 0.8 g

Tips:

  • Use a flavorful yogurt: Opt for a yogurt that is thick, creamy, and tangy. Greek yogurt is an excellent choice, as it is high in protein and has a slightly sour flavor. You can also use plain yogurt if that's all you have on hand, just add a bit more lemon juice or vinegar to brighten up the flavor.
  • Marinate the chicken for at least 2 hours, or overnight: The longer the chicken marinates, the more flavorful it will be. If you're short on time, you can marinate the chicken for as little as 30 minutes, but the flavor will be less intense.
  • Don't overcrowd the pan: When cooking the chicken, make sure to give it enough space in the pan so that it can cook evenly. If you overcrowd the pan, the chicken will steam instead of sear, and it will be less flavorful.
  • Cook the chicken over medium-high heat: This will help to sear the outside of the chicken and lock in the juices. Once the chicken is seared, reduce the heat to medium and cook until the chicken is cooked through.
  • Let the chicken rest before serving: This will allow the juices to redistribute throughout the chicken, making it more tender and flavorful.

Conclusion:

Yogurt-marinated chicken is a delicious and easy-to-make dish that is perfect for any occasion. It is a healthy and flavorful alternative to traditional fried chicken, and it can be enjoyed with a variety of sides. Whether you are grilling, baking, or pan-frying the chicken, be sure to follow these tips to ensure that your chicken is cooked to perfection. With its tender, juicy meat and flavorful marinade, yogurt-marinated chicken is sure to become a favorite in your household.

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