Last week when I was playing with my Bombay Potato idea I knew it needed some type of protein to add to the meal. Thankfully the spurt of cold weather following our March heatwave has gone and it was warm enough to grill outside (again). I thought of a recipe similar to tandoori chicken which I really enjoy. This grilled yogurt chicken recipe was born.
- 1 lb of chicken – your choice of cuts
- 1c Greek Yogurt
- 1/4c olive oil
- juice of 1/2 lemon
- 2 tsp fresh chopped parsley
- 1/2 minced onion
- 2 tbsp crushed garlic
- 1 tsp salt
- 1 tsp cayenne pepper or smoky paprika
Clean chicken pieces and poke a few times with a fork (to allow marinade in). In a large mixing bowl add the remaining ingredients and mix well. Add the chicken to the marinade, cover and place in the refrigerator for at least two hours and overnight if possible.
When you’re ready to grill.
Preheat your grill so that it’s hot before you put your chicken on. Once the grill has been preheated add the chicken making sure to keep as much of the marinade on as possible. Cook each side until chicken is cooked through but moist. Cooking time will depend on the cut and if you use bone-in or bone-less. Use a meat thermometer to check the interior temperature in the thickest part of the meat is 165. If using bone in make sure the thermometer does not touch the bone.
Serve with Bombay Potatoes and a green salad for a great dinner!
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