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As promised, today I’m sharing the grilled recipe where I used Stonyfield Organic Yogurt as the marinade! More about Stonyfield and what I learned on my farm visit in yesterday’s new post.
Learning to Grill
Before I get into the details of the marinade though, I must share that I’ve decided I want to get good at using the grill this summer! It’s one of those things I’ve always just asked my husband to do (and he never minds!), but recently I wanted to grill some chicken when he was out of town, and that’s when I figured out that I am not the best at it. LOL
First of all, I had to call him to ask how to turn it on. Secondly, I knew to preheat the grill but didn’t get the temp quite right once it was time to put the food on. Lastly, I didn’t realize our grill is not the same across the board—there are apparently different, more optimal grates in the center.
For some reason, I do find it empowering to figure out how to do things on my own that my husband usually handles. Although, after the grilling experience, coupled with a baby snake experience (eek!), and the almost dropping some metal folding chairs (that were stored up high) on the car experience all in the one weekend, I was more than ready for him to get home from his “boys weekend” camping trip and take back the reins on these things. So, let’s just say I like to handle tasks like this and feel empowered…sometimes! Haha.
Despite my challenges, I did manage to come up with a tasty yogurt marinade that’s awesome on the grill. Yogurt really does do a fantastic job tenderizing the chicken for you!
I will also mention that this was another one that was great leftover in a packed lunch. Summer picnics here we come! :)
Yogurt Marinated Grilled Chicken
Ingredients
- 1 cup plain yogurt (I used Stonyfield organic yogurt)
- 1 lemon (zest and juice)
- 1 tablespoon olive oil
- 3 cloves garlic (minced)
- 1 1/2 teaspoons paprika
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper ((cayenne))
- 1 1/2 pounds boneless, skinless chicken thighs (or breasts)
For Serving
- whole-wheat pitas
- lettuce
- hummus
Instructions
- Mix together all of the marinade ingredients, from the yogurt down to the red pepper.
- Submerge the chicken and marinate for at least a couple hours or as long as overnight.
- Preheat outdoor grill to medium-high. Spray the grates with oil (to prevent sticking) and grill the chicken for about 7 to 10 minutes on each side, until done all the way through (no longer pink in the middle—165 degrees F when inserted with a thermometer).
- Slice and serve with warm whole-wheat pitas, lettuce, and hummus. I like to put a little butter in a pan on the stove (or on the griddle) to help warm up the pitas.
For those of us who don’t own a grill, how should this be cooked in an oven? 350 degrees? For how long?
Can the chicken be frozen in the marinade? Thanks!
Yes, it could start out that way, but would need to be in the fridge at least overnight so it’s defrosted by the time you make it.
Organic Valley also has a plain yogurt without unwanted additives.
Think I would skip the stony field yogurt and opt for a brand that does not have the added pectin and D3. For those trying to eat clean both of these are undesirable additives. Maple Hill brand has a yogurt that has no additives. Stony Hill may raise their cows organically but the final product is only as good as the added ingredients.Remember CHECK the ingredient list on back of package, don’t just go by label on front! Even organic food companies try to sneak in junk.
First time using grill (charcoal) here as well! It was fun to be able to start the grill and cook the food! I want to try chicken next, I think I found my recipe!
I’d also love to know what side you served with the chicken. Looks like Mediterranean salad with Israeli couscous?
Hi! Keep up the good work on the grill :) The side shown here is the Couscous and Tomato Salad from Lisa’s Fast & Fab cookbook. – Nicole
What is the side you’re showing in the photo? It looks delicious!!
It’s the Couscous and Tomato Salad from Lisa’s Fast & Fab cookbook. – Nicole
Great recipe that has become one of my favorite ways to marinate chicken. I typically skip the pita and serve it with a salad. I reserve some of the marinade before putting the chicken in and add olive oil and balsamic vinegar to make a dressing- it’s delicious and pleases my family of five. Thank you!