Yogurt Marinated Chicken

Tender spiced chicken thighs from an overnight yogurt marinade

• Prep: 20 min
• Cook: 20 min
• Serves 8
• Difficulty: medium

Chicken thighs marinate in Greek yogurt with lemon, garlic, and warm spices, then grill until charred outside and juicy inside.

Why crews like it: Yogurt tenderizes lean meat for foolproof grilling. Smoky char without drying out—ideal for summer hall nights.

Ingredients

• 16 pieces bone-in chicken thighs
• 2 cups plain Greek yogurt
• 0.33 cup lemon juice
• 8 cloves garlic cloves
• 2 tsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp ground coriander
• 2 tbsp kosher salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 0.5 cup fresh parsley

Instructions

1. Mix marinade: Combine yogurt, lemon juice, garlic, cumin, paprika, coriander, salt, pepper, and 2 tbsp oil until smooth and evenly spiced throughout.
2. Marinate chicken: Coat thighs thoroughly in marinade. Refrigerate at least 4 hours or overnight so yogurt enzymes tenderize meat and flavors penetrate.
3. Preheat grill: Heat grill to medium-high 400–450°F. Scrape and oil grates so chicken releases cleanly without tearing skin.
4. Grill until done: Grill skin-side down 6–7 minutes until charred. Flip, cook 8–10 more minutes until internal temp hits 165°F and juices run clear.
5. Rest and garnish: Rest 5 minutes in foil. Scatter parsley. Meat should pull cleanly from bone with moist, white interior near bone.

Tonight's spread

• Grilled pita and hummus.
• Tomato-cucumber salad.

Hall tips

• Oven backup at 425°F works if rain cancels grill night—same marinade.
• Serve with toum or tzatziki for cooling contrast.
• Save marinade never—discard after raw chicken contact.

Meal prep

Marinate 4–24 hours. Bring to room temp 20 minutes before grilling. Station: Oil grill grates well—yogurt marinade sticks if grates are dry. Station: Grill skin-side down first for crisp char, finish flesh-side down. Station: Hold finished chicken in foil at 170°F max to prevent drying.

Leftovers

• Slice into wraps with yogurt sauce.
• Chop over a grain bowl with pickled onions.

• Grill or flat-top
• Large mixing bowl
• Instant-read thermometer

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