Grilled Lemon-Yogurt Chicken Learn like a Chef: If you decide to give this Greek Yogurt Chicken Marinade recipe or any of the other recipes contained on Foolproof Living a try, we would appreciate it if you would take a moment to rate the dish and leave a comment below. It is of wonderful assistance to those individuals who are considering preparing the recipe.
Grilled Lemon-Yogurt Chicken Learn like a Chef
Ingredients
- 1 cup whole milk Greek yogurt
- 1 teaspoon lemon zest
- 1/4 cup lemon juice
- 3 tablespoons olive oil
- 3 cloves garlic cloves minced
- ½ teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ cup fresh Italian parsley roughly chopped
- 1 teaspoon kosher salt more for seasoning at the last minute
- ½ teaspoon black pepper
- 1 ½ lb. skinless boneless chicken thighs or chicken breast* – read note
- 2 tablespoons vegetable oil to brush grill grates
Instructions
In a large bowl, combine the following ingredients: yogurt, lemon zest, lemon juice, olive oil, garlic, onion powder, cumin, oregano, paprika, parsley, and salt & pepper. The mixture should be thoroughly mixed. The chicken thighs should be placed in the bowl, and the marinade should be applied to them until they are completely covered.
It is recommended that you place the dish in the refrigerator for at least four hours, but preferable overnight for up to twelve hours. Cover with plastic wrap. Once you are ready to cook the chicken, take it from the marinade and place it on a platter. Make sure to scrape out any leftover marinade before proceeding with the cooking process.
A light seasoning of ½ teaspoon of salt and ¼ teaspoon of pepper should be applied on each side of the chicken pieces. Let the marinade be discarded.
To prepare food on the grill
A gas grill should be preheated to 450 degrees Fahrenheit (medium-high heat). Prepare the grill grates by cleaning them and then brushing them with vegetable oil. The internal temperature of chicken thighs should reach 165 degrees when a thermometer is inserted into the thickest section of the flesh.
Grill the chicken thighs for eight to ten minutes, flipping them once during the cooking process.After the chicken has been cooked, place it on a plate, cover it with aluminum foil, and allow it to rest for somewhere between five and seven minutes before serving.
To Prepare Food in an Oven
Prepare the oven by preheating it to 425 degrees Fahrenheit. Make sure to put aside a sheet pan that has been lined with parchment paper.The chicken thighs should be placed on the baking sheet and baked for 18 to 22 minutes, or until a thermometer inserted into the meat registers 165 degrees Fahrenheit before being removed.
Take the dish out of the oven and place it on a plate. When you are ready to slice them or serve them, cover them with aluminum foil and allow them to rest for five minutes.
To Prepare Food on the Stove
The heat One tablespoon of vegetable oil should be heated in a big pan (ideally a skillet grill or a cast iron skillet of ten or twelve inches in diameter) over medium-high heat.
When it reaches a temperature of simmering, arrange the chicken pieces in the skillet, taking care not to crowd the pan to an excessive degree.
You should cook them for ten to twelve minutes, flipping them once, until they are completely done, or until a digital thermometer inserted in the middle of a thigh reads 165 degrees Fahrenheit.
After removing the chicken thighs from the skillet and placing them on a platter, prepare them for serving by covering them with aluminum foil and allowing them to rest for five to ten minutes.
Also See:
Hole Composting – How To Compost Without A Compost Bin
Nutrition
- Calories: 341kcal
- Carbohydrates: 5g
- Protein: 39g
- Fat: 18g
- Saturated Fat: 3g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 10g
- Trans Fat: 0.03g
- Cholesterol: 164mg
- Sodium: 757mg
- Potassium: 587mg
- Fiber: 1g
- Sugar: 2g
- Vitamin A: 938IU
- Vitamin C: 17mg
- Calcium: 103mg
- Iron: 3mg
