Greek Grilled Chicken with Yogurt Marinade

Two grilled chicken breasts garnished with rosemary and herbs on a dark surface, surrounded by grilled cherry tomatoes, coarse salt, and lemon slices.

Greek Grilled Chicken with Yogurt Marinade

This Greek grilled chicken is one I come back to again and again. The yogurt marinade makes the chicken super tender and gives it golden, slightly charred edges. The lemon adds brightness, and I never get tired of those classic Greek flavors.

Course Main Course

Cuisine American, Mediterranean

Diet Gluten Free

Prep Time 5

Cook Time 16

Marinating Time 1

Total Time 1 21

Servings

Calories 226kcal

Author Wendy Polisi

Ingredients

⅔ cup Greek yogurt
¼ cup olive oil
2 tablespoon fresh lemon juice
1 ½ teaspoons sea salt or kosher salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 ½ pounds boneless skinless chicken

Instructions

In a small bowl, combine the yogurt, olive oil, lemon juice, salt, cumin, oregano, and rosemary.
Place the chicken in a zip-top bag or shallow dish and pour the marinade over.
Refrigerate for at least an hour or up to four hours.
Preheat the grill to medium-high heat. Brush the grates with oil.
Remove the chicken from the marinade and blot dry.
Cook the chicken for 8 minutes.
Flip and cook for another 7 to 8 minutes, until the chicken is golden brown and an internal thermometer reads 160°F.
Let it rest for 5 to 10 minutes.

Notes

Store leftovers in a sealed container in the refrigerator for up to three days.

Nutrition