Yogurt is the perfect ingredient to use in a marinade because it tastes great and helps tenderize meat. You can marinate meat for an extended period of time without it becoming tough because it tenderizes more gradually and gently than citrus juice or vinegar marinades. As a result, the meat is juicy and flavorful thanks to the cayenne pepper, cumin and garlic, even if it has been a bit overcooked. With boneless skin-on breasts or thighs, this marinade also works well; don’t forget to change the cooking time.
Also read: Tips for marinating chicken
While chicken is quite adaptable; it is delicious grilled, fried, baked or poached. But during the summer, we grill it occasionally and are constantly looking for fresh grilled chicken recipes. We’re highlighting one of our favorite grilling techniques here, so fire up your grills and grill pans and get ready to discover a new recipe you’ll love.
1 cup full-fat plain Greek yogurt
1 cup loosely packed cilantro, finely chopped
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 (3 1/2 pounds) chicken, halved, breast and rib bones removed, leg bones left intact
Vegetable oil, for brushing the grill
Combine yogurt, cilantro, lemon juice, garlic, cumin, cayenne pepper, and 2 teaspoons salt and pepper in a large bowl. Fill a large resealable plastic bag with the marinade. Stir in the chicken halves after adding them. Place in a baking dish and close the bag. Place in the refrigerator for at least 3 hours or overnight. Before grilling, thaw the chicken. Oil the grates and preheat a gas grill to medium-high (400°F) for indirect cooking. Take the chicken out of the marinade, remove any excess and discard the marinade. Salt and pepper to taste when preparing the chicken. Place the chicken on a grill over indirect heat, skin side up. Close the grill and cook the chicken for about 25 minutes, turning once, until nicely browned and almost cooked through. To stop breakouts, use a spray bottle filled with water. Lower the grill heat to a medium setting. About 15 more minutes, flip the chicken and continue grilling over direct heat, turning regularly, until the chicken is lightly browned and an instant-read thermometer placed inside the thighs registers 160 °F. After moving the chicken to a cutting board, let it rest for 10 minutes before carving. To be enjoyed with your favorite drink!