Grilled Lemon Chicken Yogurt

grilled lemon yogurt chicken
grilled lemon yogurt chicken

Grilled Lemon Yogurt Chicken

You can use any cut of chicken you like with this recipe (whole chicken cut into pieces, thighs, etc.). I prefer boneless, skinless chicken breasts.
Prep Time 3 hours
Cook Time 20 minutes
Course Main Course
Servings 4 servings


  • 1/2 cup plain low-fat Greek yogurt
  • 1 tablespoon lemon zest
  • 1/2 lemon juiced
  • 1 tablespoon olive oil
  • 4 garlic cloves crushed
  • 1 tablespoon paprika
  • 1 teaspoon herbs de Provence
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 chicken breasts

For Sauce

  • 1/2 cup plain low-fat Greek yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon Sriracha
  • 1 garlic clove crushed
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon salt


  • Whisk together the 1/2 cup yogurt, lemon zest, the juice from 1/2 lemon, olive oil, 4 cloves crushed garli, garlic, paprika, herbes de Provence, 1 teaspoon salt, and black pepper in a bowl. Pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 3 hours.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Combine 1/2 cup yogurt, 1 tablespoon lemon juice, Sriracha, 1 crushed garlic clove, cumin, coriander and 1/2 tsp. salt in a small bowl. Set aside.
  • Remove chicken from bag and grill chicken, on the preheated grill for 2 minutes. Turn each piece and move to indirect heat.
  • Grill, turning often, with lid down until well-browned and meat is no longer pink in the center. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
  • Serve chicken with the yogurt sauce on the side.


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