yogurt chicken

Grilled Yogurt Chicken

Just a moment please...

Serves 4-8.
Prep Time
Total Time

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!


1-2 whole chicken, cut into pieces or 4-8 pieces of your favorite chicken parts.

Marinade: (This is easily enough for two whole chickens.)

2 Cups plain yogurt
1 Cup cilantro, stems and all
1/2 large onion, chopped
1/3 Cup olive oil, plus some for the grill
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
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Helpful Equipment

food processor


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

2) If you using chicken breasts, pound them until they are an even width between two pieces of plastic wrap.  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 grilling.

5) Heat grill to medium high and, if you’re using whole chicken, prepare a spot for indirect heat.

6) Cook breasts for about 10 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.

7) I always recommend checking chicken with a meat thermometer.  The thighs should register 170 degrees.

8) Let rest for a few minutes before serving.

From The Grilling Issue courtesy of the team at Dinner: A Love Story.