Yogurt-Marinated Grilled Chicken: Test Kitchen Tuesday

Boneless, skinless grilled chicken breasts are easy to make and freeze, versatile for an array of meals throughout the week.  Though lean and quick cooking, chicken breast needs help in the flavor department, so I am always on the hunt for good marinades. This recipe from Bon Appétit looks promising for this week’s Test Kitchen Tuesday—keeping the grill lit and the oven turned off during hot summer weather.

I hope you join me in this delicious adventure!

In the next week or so:

1.  Make the recipe (posted below)
2.  Leave a comment describing your experience, opinion, adjustments, or suggestions.  ♥ If you do focus on altering it to economize, choose healthier ingredients or techniques, make it gluten-free/allergy sensitive, embellish for entertaining, or incorporate into batch/once-a-month cooking, please mention that too.
3.  Subscribe to comments so you can see what others have done.
4.  If you are especially proud of your creation, snap a photo and send it to me at [email protected] so it can be included in this post or include a link to your site with your comment.

Source: http://www.bonappetit.com/recipes/2011/07/yogurt-marinated-grilled-chicken

Yogurt-Marinated Grilled Chicken: Test Kitchen Tuesday
  • 8 skinless, boneless chicken breasts (about 3 pounds)
  • 2 cups plain whole-milk yogurt
  • 1 cup fresh cilantro leaves and stems -- coarsely chopped
  • ½ large onion -- coarsely chopped
  • ⅓ cup olive oil, plus more for brushing
  • 6 garlic cloves -- coarsely chopped
  • 1 tablespoon fresh lime juice
  • 1 tablespoon garam masala
  • 2 teaspoons kosher salt, plus more for seasoning
  • 1 teaspoon freshly ground black pepper
  • 1 2" piece fresh ginger -- peeled and chopped
  1. Working with one chicken breast at a time, put chicken between 2 sheets of waxed paper and pound to ½" thickness. Transfer chicken breasts to a resealable plastic bag.
  2. Combine the remaining ingredients in a food processor and blend until smooth. Pour yogurt mixture over chicken, seal bag, and turn to coat. Marinate chicken in the refrigerator for at least 3 hours or overnight.
  3. Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Brush grill grates with oil. Scrape excess marinade off chicken; season with salt. Grill chicken, turning once, until browned and cooked through, 3-4 minutes per side.
Notes & Suggestions
This dish is truly indestructible because the cutlets marinate in lots of yogurt, olive oil, and salt. That way they stay juicy, briny, and flavorful. Because they're pounded thin, they cook quickly and evenly, so there's not a lot of time spent poking and prodding and stressing about whether they're done.
Nutrition Information
Serving size: Serves 4-6

Shared on the following Blog Hops:
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  1. says

    This really looks delicious. I love the tenderizing properties of yogurt. It really does take chicken to another level. I hope you have a great day. Blessings…Mary

  2. says

    Had this for dinner tonight, grilled the asparagus right along with the chicken and they finished at the same time–that is one easy dinner! Liked the tender, moist chicken breast, the yogurt really did its job. The flavors are lovely together, nothing too strong or extra needed –will definitely make this again.

    Didn’t have time to light the wood grill, so we went with propane. Next time we’ll make sure we have a little more time 🙂


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