Description
A tender and tangy Mediterranean dish using Greek yogurt to enhance flavor and moisture in grilled chicken. Quick marination time ensures juicy, herby bites perfect for summer or weeknight meals.
Ingredients
4 peach-skin chicken breasts (6 ounces each)
½ cup full-fat Greek yogurt
3 garlic cloves (minced or 1 tsp garlic powder)
1 tsp ground cumin
½ tsp smoked paprika (or regular paprika)
1 tbsp honey (substitute with maple syrup or omit for savory version)
1 tbsp olive oil (or avocado oil)
Instructions
Whisk Greek yogurt, garlic (or powder), cumin, smoked paprika, honey, and olive oil in a bowl
Pat chicken breasts dry with paper towels
Toss chicken in marinade until fully coated
Refrigerate in an airtight container or ziplock bag for 30 minutes (or up to 24 hours)
Preheat gas or charcoal grill to 450°F-500°F with 90% flame control closed
Oil grill grates using an elevated spatula to prevent sticking
Remove chicken from marinade and discard excess liquid
Cook chicken 6-7 minutes per side on the grill, rotating 45° halfway for crosshatch marks
Use an instant-read thermometer to confirm 165°F internal temperature
Notes
Trim excess fat from chicken for lower fat content
Boneless thighs can substitute breasts
Strain regular yogurt to replace Greek yogurt
Adjust marination time for stronger flavor
Omit cumin for a milder profile
Nutrition
- Serving Size: 1 chicken breast
- Calories: 340
- Sugar: 4g
- Sodium: 700mg
- Fat: 21g
- Saturated Fat: 5g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 85mg