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yogurt marinade
Victoria Haneveer

Yogurt and Cumin Chicken Marinade

Boneless chicken breasts soak in a tangy yogurt mixture seasoned with cumin, cilantro, lemon and garlic. The yogurt forms a light coating as the chicken grills or broils.
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Prep Time 10 minutes
Cook Time 12 minutes
Marinating Time 3 hours
Total Time 3 hours 22 minutes
Servings: 4
Course: Marinade
Cuisine: American
Ingredients Method Notes

Ingredients
 

  • 1 cup (240 ml) plain yogurt
  • 1 tablespoon chopped fresh cilantro (fresh coriander)
  • 4 boneless, skinless chicken breasts
  • 1 tablespoon lemon juice
  • 2 teaspoons ground cumin
  • 1 garlic clove, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Method
 

  1. Combine the yogurt, cilantro, lemon juice, cumin, garlic, salt and black pepper in a bowl.
  2. Put the chicken breasts in a glass dish or large zip-top bag.
  3. Pour the yogurt mixture over the chicken and turn each piece until fully coated.
  4. Cover or seal and refrigerate for 3 to 5 hours.
  5. Preheat the broiler or grill to medium-high heat.
  6. Remove the chicken from the marinade and let the heaviest excess fall away. Discard the remaining marinade.
  7. Broil or grill the chicken for 5 to 7 minutes per side, depending on thickness.
    8. The chicken is ready when the thickest part reaches 165°F (74°C) on a food thermometer.
  8. Rest for 5 minutes before serving.

Notes

  • Full-fat, reduced-fat or fat-free plain yogurt can be used. Greek yogurt is thicker, so loosen it with a tablespoon of water if needed.
  • Don’t marinate the chicken for longer than 5 hours because the lemon juice and yogurt can begin to affect its outer texture.
  • Boneless, skinless chicken thighs can replace the breasts. They may need a few extra minutes of cooking.
  • Shake off the thickest yogurt coating before grilling or broiling to reduce scorching.