Yogurt-Marinated Grilled Chicken

Name: Yogurt-Marinated Grilled Chicken
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g chicken breast (boneless, skinless, cut into 4 equal fillets); 0.5 cup yogurt (thick, hung for 15 minutes to remove excess water); 1 tbsp ginger-garlic paste; 1 tbsp lemon juice (freshly squeezed); 0.5 tsp red chili powder; 1 pinch turmeric powder; 0.5 tsp garam masala; 0.5 tsp cumin powder; 1 tsp coriander powder; 0.5 tsp kasuri methi (dried, crushed between palms); 0.5 tsp salt; 1 tbsp oil (for basting the grill pan); 0.5 cup onion (sliced into rings, for serving); 1 pcs lemon (cut into wedges, for serving)

RATING

4.6/5(138)

TASTE SCORE

9/10

Juicy, char-kissed chicken breasts soaked in a spiced yogurt marinade that doubles as a tenderizer and flavor-bomb. The yogurt's lactic acid works magic on lean meat, keeping it impossibly moist on the grill. A weeknight hero that tastes like a backyard celebration in every bite.

PREP

15m

COOK

14m

SERVES

100 G

285 cal

SERVINGS

METHOD · 6 STEPS

prep · ~5 min
Prepare the chicken breasts.
1.Pat the chicken breasts completely dry with paper towels.
2.Place each breast between two sheets of plastic wrap and gently pound to an even 1-inch thickness.
3.Make shallow diagonal slashes on both sides of each fillet to help the marinade penetrate.
TIPEven thickness ensures uniform cooking — no dry edges while waiting for the center to finish.
mix · ~3 min
Whisk the yogurt marinade.
1.In a large mixing bowl, whisk the hung yogurt until smooth and creamy.
2.Add ginger-garlic paste, lemon juice, red chili powder, turmeric, garam masala, cumin powder, coriander powder, kasuri methi, and salt.
3.Whisk vigorously until everything is fully combined into a smooth, even-colored paste.
prep · ~2 min
Coat the chicken in the marinade.
1.Add the prepared chicken fillets to the yogurt marinade.
2.Use your hands to massage the marinade into every surface and into the slashes.
3.Cover the bowl tightly with cling film and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
TIPDon't marinate beyond 8 hours — the yogurt and lemon juice can over-tenderize and make the meat mushy.
grill · ~14 min
Grill the chicken to juicy perfection.
1.Heat a grill pan or outdoor grill over medium-high heat until very hot.
2.Brush the grill surface lightly with oil using tongs and a folded paper towel.
3.Place the marinated chicken fillets on the grill. Cook for 5 to 7 minutes on the first side without moving them.
4.Flip carefully with tongs and grill the second side for another 5 to 7 minutes until the internal temperature reaches 165°F (74°C) and char marks appear.
TIPResist the urge to flip early — a good sear needs contact time. The chicken releases naturally when it's ready.
rest · ~5 min
Rest the chicken before serving.
Transfer the grilled chicken to a plate, tent loosely with foil, and let it rest for 5 minutes. This allows the juices to redistribute.
TIPSkipping the rest means the juices run out with the first cut, leaving dry meat.
serve
Slice and serve with onion rings and lemon wedges.
Slice the rested chicken against the grain into thick strips. Arrange on a platter and serve immediately with fresh onion rings and lemon wedges on the side.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Hang the yogurt for 15 minutes in a sieve lined with muslin cloth to get a thick, clingy marinade.
2
Make shallow diagonal slashes on the chicken to allow the spiced yogurt to penetrate deeper.
3
Pound the chicken to an even 1-inch thickness so it cooks uniformly without dry edges.
4
Resist flipping the chicken early; let the first side sear for 5-7 minutes until it releases naturally.
5
Do not marinate beyond 8 hours as the acid in the yogurt and lemon juice can make the meat mushy.
6
Always let the grilled chicken rest for 5 minutes under foil to redistribute juices before slicing.
7
Crush the kasuri methi between your palms before adding to the marinade to release its earthy aroma.

RECIPE VARIATIONS

Adapt it for your goals.

oven baked

Oven-baked

Bake the marinated chicken on a wire rack set over a baking sheet at 200°C (400°F) for 20-25 minutes, then broil for 2-3 minutes for charred edges. Perfect when you don't have access to a grill.

high protein

High-protein

Use thick Greek yogurt (strained) for an extra protein punch. The higher protein content also creates a thicker, more clingy marinade that coats the chicken better.

dairy free

Dairy-free

Replace yogurt with coconut cream or a thick cashew paste (soaked cashews blended with lemon juice). The fats in coconut/cashews mimic the tenderizing effect and keep the chicken juicy for those avoiding dairy.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Lean Protein Source

Chicken breast is a low-fat, high-quality protein that supports muscle repair and keeps you full longer.

✓

Gut-Friendly Fermentation

Yogurt contains live cultures that aid digestion and contribute to a healthy gut microbiome when consumed regularly.

✓

Anti-Inflammatory Spices

Turmeric, cumin, and coriander provide natural anti-inflammatory compounds that may help reduce oxidative stress.

✓

Rich in Iron and Calcium

Cumin and coriander powder contribute small amounts of dietary iron, while yogurt provides bone-supporting calcium.

QUESTIONS?

Frequently asked questions

Yes, boneless skinless thighs work beautifully. They have more fat so remain juicy; reduce grill time slightly and cook to 165°F (74°C) internal temp.

PAIRS WELL WITH