I am obsessed with this grilled chicken recipe for a few reasons: 1) the marinade is made of things I (almost) always have in the fridge, and 2) it goes well with just about any side dish, from salads to potatoes to pasta to pita. It’s a dream, and perfect for a backyard BBQ pot luck. Right now my favourite thing to pair it with is a kale caesar salad and frozen fries (with potentially a dirty martini) but that’s just me! You’ll have to try it and let me know what you think would go best!
Equipment
Here’s everything you need to make grilled yogurt-marinated chicken at home:
- grill or grill pan
- medium bowl
- tongs
- zester
- cutting board (optional)
- chef’s knife (optional)
- skewers (optional)
You can find the full ingredients list and instructions below!
Cooking Tips
- Skewers are recommended but totally optional. I like using reusable metal ones, but wooden skewers will also work. If you are using wooden skewers, soak them in water for a few minutes before assembling to avoid burning on the grill.
- No grill, no problem! I’ve also made these with a grill pan and a cast iron skillet on the stove top. If using either of those, I’d suggest skipping the skewers all together and just cooking the whole chicken thighs directly on the pan at high heat. Cooking at high heat will encourage browning, which means more flavour.
- Serve it with… kale caesar salad, grilled vegetables with burrata and salsa verde or Italian pasta salad.
Slightly Spicy Yogurt Marinated Chicken
4
servings45
minutesIngredients
8 boneless, skinless chicken thighs
2 tbsp olive brine
1 tbsp diced Calabrian peppers in oil
1/4 cup plain Greek yogurt
2 garlic cloves
neutral oil or cooking spray
cracked black pepper
salt (I'm using Diamond Crystal)
Directions
If using skewers, cut 8 chicken thighs into bite-sized squares, you should get about 4 pieces per thigh. If not, proceed with whole thighs.
Add chicken thighs to a medium bowl. Cover with 1/4 cup greek yogurt, 1 tbsp diced Calabrian peppers in oil, 2 tbsp olive brine and 2 tsp salt. Using a microplane or zester, grate in 2 garlic cloves. Mix well to evenly coat, then set aside to marinate for 30 minutes at room temperature. If you have more time, cover and keep in the fridge for up to 12 hours.
When you're ready, coat the grill with cooking spray or a paper towel dipped in neutral oil. Heat to 400°F. When the grill is hot, assemble the skewers, you should fit 8 pieces on each.
Place the chicken on the hottest part of the grill and close the lid. Let cook at 400°F for 5-8 minutes, or until dark grill marks form. Flip and repeat. You'll know the chicken is cooked when an instant-read thermometer placed into the middle of the chicken reads 155-160°F. Remove and let rest for 5 minutes. The chicken will continue to cook while it rests.
Serve with caesar salad, grilled vegetables or roasted potatoes.
Tag me @stefsdinnerdate on Instagram and TikTok if you make it! I love seeing your creations.
And let me know how the recipe worked for you in the comments below. It’s always nice to hear from you!