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Yogurt and Lemon Marinated Grilled Chicken

This yogurt marinated chicken recipe is super flavorful, tender, juicy and delicious. The fresh lemon adds a kick of flavor and it's a versatile recipe you can make for lunch or dinner. Grill it and serve with your favorite side, then use the leftovers for lunch!
4.93 from 57 votes
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Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs
  • 1 cup plain yogurt I like 2% or whole fat
  • 1 lemon all zest freshly grated and juiced
  • 2 tablespoons olive oil
  • 2 garlic cloves minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

lemon chive yogurt dip

  • 2/3 cup plain yogurt
  • 1 tablespoon olive oil
  • 1 lemon juiced
  • 1/2 teaspoon fresh lemon zest from the lemon you juice
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • pinch of smoked paprika
  • pinch of cayenne pepper
  • 2 tablespoons chopped chives

burst garlic cherry tomatoes

  • 1 tablespoon olive oil
  • 1 cup cherry tomatoes
  • 2 garlic cloves
  • pinch of salt and pepper

Instructions 

  • Place the chicken in a ziplock bag or baking dish. In a bowl, whisk together the yogurt, lemon zest, lemon juice, olive oil, garlic, salt and pepper. Pour the mixture of the chicken and toss to coat. Marinate for at least 2 hours or even overnight.
  • When ready to grill, preheat your grill to high for at least 10 minutes. Remove the chicken with kitchen tongs and place it directly on the hot grates. Grill for 3 to 4 minutes, then flip and grill for 5 minutes more. Flip once or twice more for about a minute each, totally your cook time to 10 or 12 minutes. You want the internal temperature of the thighs to be 165 degrees F. Remove the thighs from the grill and let them rest for 10 minutes before serving.

lemon chive yogurt dip

  • Whisk together the ingredients in a bowl until combined. This says great in the fridge for a day or two.

burst garlic cherry tomatoes

  • Heat a nonstick skillet over medium heat and add the olive oil. Add in the tomatoes and toss to coat in the oil. Cook, stirring or shaking the pan often, until the tomatoes begin to burst, about 8 to 10 minutes. Stir in the garlic. Cook for another minute then turn off the heat. Stir in the salt and pepper.
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