Greek Yogurt Marinated Chicken Breasts on the Grill

Greek Yogurt Marinated Chicken

Whole chicken breasts marinate in Greek yogurt, lemon, garlic, and oregano before grilling. They should come off the grill with browned patches and distinct marks, then rest before one breast is sliced for the platter.

The key is to even out the thick ends and check each breast with a thermometer. A heavy yogurt coating can darken before the center cooks, so let the excess drip off and keep a cooler area of the grill available. Allow at least 2 hours for refrigerated marinating; the recipe makes three generous servings.

Ingredients for Greek Yogurt Marinated Chicken

• 3 boneless skinless chicken breasts, about 1 1/2 pounds total (680g)
• 1/2 cup plain Greek yogurt (120g)
• 1 large lemon, for 1 tablespoon juice and cut pieces for serving
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt, adjusted for the brand used
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh flat-leaf parsley
• About 1 teaspoon neutral oil for the grill grates, optional

How to Grill Greek Yogurt Marinated Chicken

1. Even out the breasts: Pat the chicken dry. Gently pound the thick ends until each breast is roughly 3/4 to 1 inch thick, keeping all three breasts whole. This helps the centers cook without drying out the thinner ends.
2. Marinate: Mix the yogurt, 1 tablespoon lemon juice, garlic, olive oil, oregano, salt, and pepper in a bowl or marinating container. Coat the chicken on all sides, cover, and refrigerate for at least 2 hours, preferably 2 to 8 hours. Save the remaining lemon for serving.
3. Prepare the grill: Preheat for 10 to 15 minutes over medium-high direct heat, roughly 425°F (220°C) to 450°F (230°C) if your grill has a gauge. Keep a cooler area available. Clean the grates and, if needed, apply a thin coating of neutral oil without letting it pool.
4. Grill: Lift the breasts from the marinade, let heavy excess coating drip off, and discard the used marinade. Place the breasts apart on the grates. Close the lid between checks when practical and grill for about 5 to 8 minutes per side, turning once when the chicken releases readily. If the surface darkens before the center is done, move it to the cooler area.
5. Check and rest: Start checking the thickest part of each breast around 10 minutes total. Cooking generally takes 12 to 16 minutes, but each breast must reach 165°F (75°C). Grill marks show surface browning, not internal doneness. Rest for 5 minutes.
6. Serve: Cut one rested breast into thick crosswise slices, keeping them together in the breast’s original shape. Arrange it with the two whole breasts on a shallow platter. Scatter parsley over the chicken and tuck cut lemon pieces alongside it.

How Long to Marinate Whole Chicken Breasts

Keep the chicken refrigerated while it marinates. Two to 8 hours is a useful planning window for whole breasts; cook them within 24 hours of adding them to the marinade. Marinating is hands-off time, separate from the roughly 15 minutes of prep and 12 to 16 minutes of grilling.

Using Thighs or an Oven Instead

Boneless skinless thighs can take the same marinade, but their size and cooking time will differ. Check each piece with a thermometer rather than using the breast timing.

Without a grill, place the whole marinated breasts on a baking pan and roast at 400°F (205°C). Start checking around 25 minutes and cook until the thickest part reaches 165°F. Roasting will not produce the grill marks of this version.

For a different grilling flavor profile, try this Greek chicken marinade.

Serving and Leftovers

Serve the chicken with the cut lemon for squeezing, alongside rice, orzo, couscous, or a crisp salad. Refrigerate cooked leftovers in an airtight container for up to 4 days. Reheat gently to limit drying, or use the chicken cold in a salad or wrap.

Nutrition

Approximate nutrition per serving: 350 calories, 55g protein, 12g fat, and 4g carbohydrates. Approximate nutrition per 100g of cooked chicken: 180 calories, 28g protein, 6g fat, and 2g carbohydrates. Estimates are based on three servings and an approximate cooked yield; actual values vary with chicken size, yogurt choice, and how much marinade remains on the chicken.