Recipe by Chef John
"There is something special about what yogurt does to chicken in its smoky, sizzling time over charcoal. It imparts a tangy flavor that lifts all the other flavorings. It tenderizes slightly, without turning the meat into mush. It grills to a caramelized dark brown without tasting burnt."
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plain low-fat Greek yogurt
herbes de Provence
ground black pepper
1 (5 pound)
whole chicken, cut into 8 pieces
Thank you Chef John. I followed your recipe exactly, except that I used chicken breasts instead of a whole chicken (not a fan of bones), and my husband said that this was the best chicken ever. We eat a lot of different chicken breast recipes, so that says a lot.
Did not like dipping sauce
Wallaceclan - harissa is a North African chili paste. If you don't have it, you could make a paste with 1 t. sriracha or chili garlic sauce, 1 clove of crushed garlic, 1/2 t ground cumin , 1/2 t. ground coriander and 1/2 t. salt.
This makes a very moist and flavorful chicken. I marinated for about 6 hours and it was perfect.
Such a nice change from other grilled chicken and so healthy. You can do this marinade with any type of chicken (ie: boneless, skinless breasts or thighs). I didn't even marinate it for more than 1 1/2 hours and it was still delicious! The yogurt harissa (hot sauce) mixture is great with the chicken. I served this chicken with coleslaw.
Outstanding. Greeks and Indians famous for using natural live yogurt for moisture and tenderization. Good flavors though I'd add onion.
Sidebar: My Mother would use yogurt instead of buttermilk (We made our own yogurt) sometimes to marinate her chicken for frying Southern (OK, Southern Armenian) style. Worked like a charm. Another great one, Chef!
Excellent. I did how ever(not by choice, planned to make it according to recipe but my plans changed) so it marinaded for 30 hours and turned out amazing. Very moist and flavorful. Did not make the sauce to eat with it. It wasn't necessary.
Thanks for a keeper.
VERY GOOD!! I also used chicken breasts. The meat was tender, moist, and flavorful. I have had trouble in the past with dry grilled chicken - not anymore! Thank you Chef John for our new grilled chicken recipe!
This was tasty, but it wasn't like... WOW, flavor! I think if i tweak it a bit, though, it will be a great recipe. It was super moist though!
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Lemon Yogurt Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 269
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