Yogurt Marinated Chicken Breast
Tender yogurt marinated chicken breasts are packed with fresh flavor and so easy to make. It may become your new favorite way to enjoy this lean protein!
- 4 skinless chicken breasts (room temperature)
- 1½ cups Greek yogurt
- 2 tablespoons garlic (minced)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1½ teaspoon ground cumin
- ½ teaspoon chili powder
- 1 tablespoon lemon juice
- ½ cup freshly chopped herbs (basil, cilantro, parsley, etc.)
- Fresh parsley (chopped — for garnish)
- Lemon wedges (for serving)
In a large mixing bowl, add the yogurt, garlic, spices, lemon juice, and fresh herbs. Mix well.
Add the chicken breasts to a baking dish that will fit them snugly.
Pour the marinade mixture over the chicken, covering both sides well.
Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or overnight.
Remove the chicken from the refrigerator and allow it to come to room temperature for 1 hour.
Remove the chicken breasts from the marinade and scrape most of the excess marinade off the chicken. Discard the rest of the used marinade.
Grill the chicken over high heat for 35 – 40 minutes, turning once, until cooked through.
Remove the chicken from heat and transfer to a serving platter. Cover with aluminum foil for 10 minutes so the meat can rest. Serve with fresh chopped parsley and lemon wedges.
This recipe is for 4 servings. Each serving will be 1 chicken breast.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Don't marinate the chicken for longer than 24 hours, otherwise the meat can become too soft.
Serving: 1chicken breast | Calories: 195kcal | Carbohydrates: 3.8g | Protein: 39.4g | Fat: 2.1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.7g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 610.9mg | Potassium: 47.5mg | Fiber: 0.4g | Sugar: 1.6g | Net carbs: 3.4g