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Herby Yogurt Grilled Chicken

Herby Yogurt Grilled Chicken: Flavorful Tenderness Awaits

Experience tender, juicy, and flavorful Herby Yogurt Grilled Chicken perfect for weeknight dinners.
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Prep Time 3 hours
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 3 hours 35 minutes
Servings: 4 pieces
Course: Lunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds Chicken Thighs or Breast Boneless and skinless
  • 1 cup Greek Yogurt Acts as a tenderizer
  • 2 tablespoons Lemon Juice Adds acidity
  • 1 tablespoon Minced Garlic
  • 1 teaspoon Lemon Zest
  • 1 teaspoon Cumin
  • 1 teaspoon Coriander
  • 1 teaspoon Salt
  • 0.5 teaspoon Black Pepper
For the Rice
  • 0.5 cup Chopped Onion Sautéed for sweetness
  • 1 cup Wild Rice Blend Optional: use brown rice or couscous
  • 2 cups Chicken Stock Vegetable stock works for a vegetarian option
For the Chutney
  • 1 cup Cilantro Fresh herb
  • 0.5 cup Mint Fresh herb
  • 1 piece Jalapeno Stem removed
  • 1 tablespoon Lime Juice
  • 1 teaspoon Minced Ginger
For Grilling
  • 12 ounces Mini Sweet Peppers Grilled for a sweet char
  • 1 piece Persian Cucumber Sliced for garnish
  • Fresh Dill and Mint For garnish

Equipment

  • grill
  • mixing bowl
  • pan
  • Food Processor

Method
 

Step-by-Step Instructions
  1. Marinate the Chicken: In a mixing bowl, combine Greek yogurt, parsley, dill, lemon juice, minced garlic, lemon zest, cumin, coriander, salt, and black pepper. Coat chicken and refrigerate for 3 hours or overnight.
  2. Prepare the Rice: Heat olive oil in a pan, sauté chopped onion and garlic. Stir in wild rice blend and add chicken stock. Boil, cover, and simmer for 25 minutes.
  3. Make the Green Chutney: Blend cilantro, mint, jalapeno, lime juice, minced ginger, and salt until smooth.
  4. Grill the Chicken: Preheat grill, grill marinated chicken for 20-25 minutes until cooked through. Rest for 10 minutes.
  5. Grill the Peppers: Toss mini sweet peppers with olive oil and grill for 8-10 minutes.
  6. Assemble the Dish: Fluff the rice with chutney. Arrange chicken, peppers, and cucumber on a platter. Garnish with dill and mint.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 80mgIron: 2mg

Notes

For maximum flavor, marinate longer and ensure grill is preheated.

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