Grilled Greek Yogurt Marinated Chicken Recipe

I followed this recipe almost exactly as written, which is rare for me. I made a few modifications: I used a 7 oz. container of low-fat Greek yogurt, 3 lbs. of boneless, skinless chicken thighs, and added a tablespoon of granulated onion. I marinated the chicken all day in a large Tupperware container, flipping it every other hour. I didn't remove the marinade before grilling, simply sprayed the BBQ with some Pam for Grilling. The result was absolutely delicious! I skipped making the dipping sauce as it wasn't necessary. I served the chicken with a cucumber and heirloom tomato salad and green beans. It was a healthy and flavorful meal. Following Chef John on AR has never disappointed me. I will definitely be making this dish again! It's a great twist on cooking chicken. Bravo!

Here is the rewritten review: The dish was enjoyable, and the sauce complemented it well. I improvised as I didn't have harissa on hand, following another person's suggestion to create a substitute using 1/2 tsp sriracha, 1 clove of minced garlic, 1/4 tsp ground cumin, 1/2 tsp ground coriander, and 1/4 tsp salt. I mixed these ingredients with yogurt and lemon juice, omitting extra salt. While the recipe turned out decently, it didn't leave a strong desire for a repeat. I baked it at 350 degrees for around 35 minutes, but grilling might yield a better result.

Great experience! I prepared this dish using chicken breast that I flattened to ensure even cooking. I cooked it indoors on the grill side of my Viking Range Portable Griddle/Grill. Despite only marinating for around 30 minutes, the chicken turned out moist and flavorful. I can only imagine how much better it would have been with the recommended minimum 3-hour marination. I served it with quartered mini golden potatoes seasoned with herbs and baked with olive oil, alongside okra patties sautéed in an iron skillet. I also whipped up a sauce to go with it. While the sauce was tasty and I would make it again, the chicken stood out on its own with great flavor and moisture.

Great experience! I used chicken breast that I flattened to make thinner. I cooked it indoors on the grill side of the Viking Range Portable Griddle/Grill. Despite only marinating for about 30 minutes, the chicken remained moist with a delicious flavor. I can only imagine how much better it would have been with a minimum 3-hour marinade. I served it with quartered mini golden potatoes baked with olive oil and herbs, alongside okra patties sautéed in an iron skillet. I also prepared the sauce. While I would make the sauce again, the chicken was already flavorful and moist enough on its own.

Great recipe, loved it!!! :)

Fantastic! I followed the recipe to the letter and the marinade resulted in incredibly juicy chicken with a fantastic flavor profile. The yogurt sauce served on the side was a wonderful complement. My husband expertly grilled the chicken and was thrilled to repurpose the leftovers into a tasty chicken salad for his lunch. This grilled chicken recipe is now a staple in our household. Thank you, Chef John!