Say good-bye to dry, stringy grilled chicken breast. We’ve come up with the best method for supremely tender, flavor-packed meat that marinates in 30 minutes and grills in just 10. The key ingredients in the marinade are yogurt and lemon, which deliver a one-two punch of gentle tenderizing and immense flavor — without making the chicken rubbery like some ultra-acidic marinades can. The yogurt also adheres to the exterior, creating a crispier “crust” that locks in the juiciness. The perfect partner for grilled vegetables or all kinds of potatoes, this chicken is equally delicious chopped and served cold on salads or grain or noodle bowls.
| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- Four 6-ounce boneless, skinless chicken breasts
- 1 cup plain, full-fat yogurt
- Zest and juice of 1 lemon
- 4 scallions, whites coarsely chopped and greens reserved for serving
- 2 cloves garlic
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
Instructions
- Working with one chicken breast at a time, place the chicken between 2 pieces of plastic wrap or parchment paper. Gently pound with a meat mallet to 1/2 inch thick then transfer to a large bowl.
- Combine the yogurt, lemon zest, lemon juice, scallion whites, garlic, olive oil, 2 teaspoons salt and a few grinds of black pepper to a food processor and process until smooth. Pour the marinade over the chicken. Turn the chicken a few times to coat then submerge in the marinade. Cover the bowl with a clean dish towel and refrigerate for at least 30 minutes but no more than 3 hours.
- Meanwhile, heat a grill to medium.
- Remove the chicken from the marinade to a large platter, letting any excess marinade drip back into the bowl. Season the chicken with 1/2 teaspoon salt and a few grinds of black pepper. Grill, covered, flipping once halfway through, until a digital thermometer registers 165 degrees F, 4 to 5 minutes per side. Let rest 5 minutes before serving.
- Thinly slice the scallion greens on a bias and sprinkle over the chicken. Refrigerate in an airtight container for up to 5 days.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 316 |
| Total Fat | 13 g |
| Saturated Fat | 3 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 41 g |
| Cholesterol | 132 mg |
| Sodium | 640 mg |
Reviews
It was ok but gave the yogurt made the chicken pale and unappetizing.
Was delish. Loved it. Can I make the marinade and store?
I did the recipe to order! It never browned on the grill. Looks like an albino. I’m really disappointed.
While the chicken was tasty, it needs a sauce.
“Like some ultra-acidic marinades can.” How about letting the chicken marinate in the yogurt, zest, garlic, oil and S/P overnight and adding the juice to the marinade 1/2 hour before grilling? I’ve been doing it this way for 30 years and give it five stars for avoiding the pre-cooking cure step and imparting a healthy dose of flavor. Fresh chopped dill to the marinade adds a Greek flair.
Is there a comparable non-dairy substitute for the yogurt that will still provide a quick tenderizing?