Video: Grilled Lemon & Yogurt Chicken

Watch Chef John make a healthy, low-fat chicken recipe.

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In this video, Chef John shows you how to make grilled lemon and yogurt chicken. The key to this tangy, tender grilled chicken is the marinade. Fresh grated lemon zest, herbs and spices, crushed garlic, lemon juice, and plain Greek yogurt go to work on the chicken; a few hours in the refrigerator, and the chicken is perfect for grilling. You’ll also see how to make a delicious, quick sauce with some hot sauce and the rest of your Greek yogurt. Super quick, super easy! This chicken is terrific served hot, but also great served cold on a salad or for a picnic. So throw on a few extra pieces! Get the recipe for Chef John's Grilled Lemon Yogurt Chicken.

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GENTLEMAN_DEPUTY

Oct. 28, 2012 8:30 pm

I TRIED THIS RECIPE IT WAS VERY GOOD MY DAUGHTER LOVED IT BUT USE THAWED CHICKEN I JABBED MY CHICKEN WITH A FORK DOZENS OF TIME SO THE HERBS AND SPICES SOAKED INTO THE HOLES. IF YOU DO NOT DO THIS, THE HERBS AND SPICES WILL REMAIN ON THE SKIN AND AS YOU KNOW ONCE THE SKIN IS GONE THE IT JUST TASTE LIKE REGULAR CHICKEN, BUT IT WAS DELICIOUS.

Krissy

Aug. 15, 2012 11:39 am

very nice!!! will add it to my collection of recipes..

szq2151

Jul. 10, 2012 9:44 am

The chicken was good but the extra sauce was very sour and not so good

blondelle

Jul. 3, 2012 9:42 am

I will be trying this recipe this weekend, thanks Chef John you really make it easy to do.

Lillydee

Jul. 1, 2012 11:19 pm

The marinade looks very easy and good. I have never used yogurt to soak chicken in b4...but it sounds good and healthy. I will definitly be trying this recipe soon.

Joyceg

Jul. 1, 2012 8:52 am

This recipe looks and sounds delish, I'm definitely going to try it!

arich01

Jun. 30, 2012 7:06 pm

Definitely trying this soon! I love all of the flavors used in this chicken recipe. Thanks!

witchywoman

Jun. 30, 2012 8:04 am

This is a great recipe!

Magnolia Blossom

Jun. 28, 2012 9:19 pm

Good tips. The yogurt marinade should keep the chicken moist.

aunt jill

Jun. 27, 2012 7:01 am

This was a HUGE hit! So tender and juicy, and such a fresh, bright flavor. I couldn't find my Herbes de Provence and the local grocery didn't carry it. Instead I used a good pinch each of rosemary, tarragon, thyme, mint and dried rose petals (I know that last was a reach, but I was fresh out of dried lavendar flowers, and that was the best I could do!). I served it with the round lemon slices as suggested and it was lovely. I served it with an orzo/spinach/feta dish to great results.

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