I’d heard about using yogurt as a marinade before and decided to give it a shot. A yogurt marinade is supposed to impart flavor while tenderizing the chicken (where other acids can sometimes toughen).
When I passed this bag with marinated chicken to Hubs, I definitely got an eyebrow raise (luckily he trusts me and went with it). The marinade was good, but I don’t know that it was a game changer. I waited to tell the kids that it was marinated in yogurt until *after* they’d eaten (and enjoyed) and I’m glad I did, since i was met with “ew”, at which time I reminded them that they’d eaten and enjoyed their share! Silly kids!
Try these other yogurt-filled recipes:
- Greek Yogurt Marinated Chicken Thighs by Amy’s Cooking Adventures
- Dahi Kachumber (with Yogurt) by Palatable Pastime
- 2 Ingredients Mango Yogurt Smoothie by Cook with Renu
- Gola Bhaat With Kadhi - Varhadi Thali by Sneha’s Recipe
- Lemon Yogurt Cake, Eggless by Mayuri’s Jikoni
- Creamy Avocado Yogurt Dip by Food Lust People Love
- Strawberries with Minted Yogurt by A Day in the Life on the Farm
Greek Yogurt Marinated Chicken Thighs
Adapted Slightly from The Busy Baker
1 pound boneless skinless chicken thighs
1 (5.3 ounce) container plain Greek yogurt
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon honey
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon dried dill
Salt & pepper
Place the chicken in a zipper bag. Whisk together the remaining ingredients. Pour the marinade over the chicken and toss to coat. Refrigerate for at least 2 hours or overnight.
Grill over indirect heat until the chicken reaches an internal temperature of 165 degrees F. Rest for 5 minutes before serving.