It is beginning to look like it will soon be Spring baby! Living in the midwest, you get to a time when you can smell the warm weather on its way, and immediately you think about grilling!
Chicken breasts always need a bit of help in my opinion. I am telling you right now, that this amazing yogurt marinated chicken recipe produces the moistest, flavorful chicken. First, the char of the grill is the bomb! Then, the hint of cilantro enhanced with the Indian spice, garam marsala, offers a unique flavor combination that keeps you eating!
Most of the yogurt recipes you see are more of a greek application, which trust me is definitely in my wheelhouse, but a bit expected which is why I love this marinade. Again, it has an Indian flair with the use of garam masala. Garam Masala is a spice mixture used very heavily in Indian cuisine. The word garam means “hot” and masala means “spice.” I wouldn’t actually say that the spice is spicy hot, think more warming, turmeric, cinnamon, etc…
Yogurt-Marinated Chicken Recipe Ingredients
8 Chicken Breasts
2 cups WHOLE MILK yogurt
1 cup fresh cilantro, roughly chopped
1/2 a large onion, chopped in chunks
1/3 cup olive oil
6 garlic cloves, roughly chopped
1 tablespoon of garam marsala
2 teaspoons of salt
1 teaspoon of black pepper, freshly ground
1 2 inch piece of fresh ginger, peeled and sliced
How to make Yogurt Marinated Chicken
Take out your chicken breasts and trim any fat off them. Then put them in a generously sized Ziplock bag and set aside.
Now, to your Ninja Blender, or food processor, add the yogurt and olive oil, chopped cilantro, peeled ginger, onion and garlic.
Next, add the garam masala, salt, and fresh ground pepper. Blend the combined ingredients for about 1-2 minutes. The blender is so powerful it really will not take long.
Yogurt Marinated Chicken Ingredients Ready For Blending And Added To The Chicken
Pour the marinade into the zip lock bag and be sure that all of the chicken is well coated, and seal the bag.
Refrigerate the chicken for at least 3 hours, or up to overnight. There is no acid in this marinade so you do not have to worry about the chicken breaking down. This is great to whip up in the morning or before bed so it can flavor the chicken while you are getting through the day.
Grilling Time For This Yogurt Marinated Chicken
When ready to prepare, pull the chicken from the Ziplock bag and discard the marinade. Keep in mind that the grill char brings texture and flavor to the chicken. It is as important as any of the other ingredients! So can you bake it? Sure you can but don’t.
Tips & Tricks:
Oil your grill, or this yogurt marinated chicken will stick to it. Then you will have a hot mess on your hands in flipping, removing, and ultimately cleaning. So trust me, take a minute or two and oil the damn grill.
The Target temperature is to heat the grill, lid closed, and around 400-425 degrees. Add the chicken to the grill and cook for approximately 5-7 minutes a side depending on the size of the breast. Do NOT overcook the chicken. Keep an eye on it and be ready to remove it when it temps at 165 degrees.
Let the beautiful chard yogurt marinaded chicken rest, tented with tin foil for about 5 minutes, to let the juices settle before serving.
8 Chicken Breasts Marinated: 2 cups WHOLE MILK yogurt 1 cup fresh cilantro, roughly chopped 1/2 a large onion, chopped in chunks 1/3 cup olive oil 6 garlic cloves, roughly chopped 1 tablespoon of garam marsala 2 teaspoon of salt 1 teaspoon of black pepper, freshly ground 1 2 inch piece of fresh ginger, peeled and sliced
- To your Ninja Blender:
- Add the yogurt and oil
- Chop up the cilantro, peeled ginger, onion, and garlic and add to the Ninja
- Add the garam masala, salt, and fresh ground pepper.
- Blend the combined ingredients for about 1-2 minutes. The blender is so powerful it really will not take long!
- Add your chicken breasts to a zip lock bag.
- Pour the marinade into the zip lock bag and be sure that all of the chicken is well coated, and seal the bag well
- Refrigerate the chicken for at least 3 hours, or up to overnight.
- When you are ready to prepare, pull the chicken from the zip lock back and discard the marinade.
- Oil your grill, and then heat it to the temperature you prefer - around 400-425 degrees.
- Add the chicken to the grill and cook approximately 3-4 minutes a size depending don't the size of the breast.
- Be sure you temp your chicken to be sure it is done. 165-175 is the target range.
- Let the chicken rest tented with tin foil for about 5-7 minutes to let the juices settle before serving.
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 2.5g||13%|
|Total Carbohydrate 5.7g||2%|
|Dietary Fiber 0.6g||2%|
|Total Sugars 3.3g|
|Vitamin D 0mcg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|
|Recipe analyzed by|
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