Greek Yogurt Chicken

Serves 8.
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Greek Yogurt Chicken
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Yogurt makes a great marinade for chicken, but can be a bit flavorless. Adding a bunch of spices and grilling the chicken solves the problem!


3 pounds chicken (either a whole chicken or chicken breasts)


2 Cups plain yogurt
1 Cup cilantro, stems and all
1/2 large onion, chopped
1/3 Cup olive oi
6 cloves garlic
1 Tablespoon lime juice
2 Tablespoons garam masala
2 Teaspoons kosher salt
1 Teaspoon fresh ground pepper
1 2 inch piece of fresh ginger

For Sandwiches:

Pita bread
Greek yogurt
Sliced peppers
Sliced tomatoes


1) Roughly chop marinade ingredients and add to a food processor.  Pulse until smooth.

2) If you using chicken breasts, slice them longwise so they aren’t quite as thick.  You can also just use a whole chicken, cut into pieces.

3) Pour marinade over chicken and rub it in well.  Let it sit for at least 6 hours in the fridge.  Overnight is even better.

4) Shake off extra marinade from chicken before cooking.

IF grilling: Heat grill to medium-high heat and, if you’re using a whole chicken, prepare a spot for indirect heat. Cook breasts for about 15-20 minutes total.  Thighs and legs will take much longer, maybe 35-40 minutes.  Start them on high heat and then move them to the indirect area to finish cooking.

If baking: Preheat oven 425˚F. Lay out chicken breasts on a baking sheet lined with parchment paper or foil. You an place the chicken on a rack slightly raised for more even cooking. Bake the chicken for 30-35 minutes until it’s charred in spots and reaches an internal temperature of 170˚F. Optionally, broil the chicken for 3-4 minutes at the end of cooking to get some nice char on the chicken.

Greek yogurt chicken is great sliced over a salad or stuffed in a pita. Leftover keep great in the fridge for 5-6 days.

Nutrition Info