Recipes BBQ & Grilling Chicken Grilled Greek Yogurt Marinated Chicken 4.7 (214) 169 Reviews 16 Photos This Greek yogurt chicken marinade infused with lemon is perfect for chicken. There is something special about what yogurt does to chicken in its smoky, sizzling time over charcoal. It imparts a tanginess that enhances all the other flavors and grills to a caramelized dark brown without tasting burnt. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on September 10, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 16 16 16 16 Prep Time: 15 mins Cook Time: 35 mins Additional Time: 3 hrs Total Time: 3 hrs 50 mins Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings ½ cup plain low-fat Greek yogurt 4 cloves garlic, crushed ½ lemon, juiced 1 tablespoon lemon zest 1 tablespoon olive oil 1 tablespoon paprika 1 teaspoon herbes de Provence 1 teaspoon salt 1 teaspoon ground black pepper 1 (5 pound) whole chicken, cut into 8 pieces 1 pinch salt Yogurt Sauce: ½ cup plain low-fat Greek yogurt 1 tablespoon lemon juice 1 teaspoon harissa Directions Gather all ingredients. Dotdash Meredith Food Studios Whisk together yogurt, garlic, lemon juice and zest, olive oil, paprika, herbes de Provence, salt, and black pepper in a medium bowl. Dotdash Meredith Food Studios Pour into a large resealable plastic bag. Add chicken; stir to coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for at least 3 hours. Dotdash Meredith Food Studios Preheat an outdoor grill for medium-high heat and lightly oil the grate. Make sauce: Stir together yogurt, lemon juice, and harissa in a small bowl until combined. Set aside. Dotdash Meredith Food Studios Remove chicken to a plate or baking sheet lined with paper towels; discard marinade. Pat chicken dry with more paper towels. Season with a pinch of salt. Dotdash Meredith Food Studios Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn over each piece and move to indirect heat. Dotdash Meredith Food Studios Continue grilling, turning often, with the lid down until well browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Dotdash Meredith Food Studios Serve chicken with sauce on the side. Dotdash Meredith Food Studios Chef's Note If your store doesn't carry harissa sauce, you can make your own with my recipe. Editor's Note: Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary. I Made It Print 362 home cooks made it! Nutrition Facts (per serving) 523 Calories 30g Fat 6g Carbs 55g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 523 % Daily Value * Total Fat 30g 38% Saturated Fat 8g 41% Cholesterol 169mg 56% Sodium 590mg 26% Total Carbohydrate 6g 2% Dietary Fiber 1g 4% Total Sugars 3g Protein 55g 110% Vitamin C 12mg 13% Calcium 117mg 9% Iron 3mg 17% Potassium 507mg 11% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.