The Easy Grilled Chicken I Make All Summer Long

The weather is warming up, which means it’s my favorite time: grilling time. I love to host in my backyard, where my patio table that seats six inevitably stretches to feed more. I serve everything family style, and my Ami’s (my mom’s) recipe for yogurt grilled chicken is my go-to main. I pair it with the usual fixings like coleslaw or a summery corn salad. My son takes over the grill, and all I have to do is make sure the meat gets marinated first.

I grew up watching my Ami marinate chicken in spiced yogurt, but it was so normal to me that I never asked her why she did it. It was only when I moved away from home and started cooking on my own that I understood the science behind it: yogurt tenderizes the meat and locks in moisture.

But inherited recipes aren’t just about technique, they carry stories, too. For my Ami, this dish reminded her of home in Lahore and the chicken tikka she grew up eating. And now, when I make it, it reminds me of her, because recipes are a way of remembering where we come from.

The Key Ingredients

To make my Ami’s version of this chicken, you will need just a handful of ingredients for the marinade: full-fat yogurt, lemon juice, garlic powder, and oil. I sometimes add turmeric or cayenne for fragrance, color, and heat, but they’re entirely optional. The yogurt keeps the chicken juicy and tender, even if you leave it on the grill a little too long. 

You can use either boneless, skinless chicken breasts or boneless, skinless chicken thighs in this recipe. Using skinless pieces is key here so the yogurt marinade can be in direct contact with the meat to do its job—skin just gets in the way. Plus, the skin can burn or stick to the grill before the meat is fully cooked through. Without the skin, the marinade can soak in and the meat grills evenly without any fuss.

Before marinating, if I’m using chicken breasts, I cut each one into three smaller pieces—more surface area for the marinade to cling to equals more delicious chicken!  You will also get more of those golden, charred edges, which I love.

Tips for Making This Yogurt Grilled Chicken

• Marinate it ahead: This is the kind of recipe you can throw together in the morning and grill in the evening, which I love in the summertime. When possible, I like to marinate the chicken for 24 hours, so I’ll throw it into a resealable plastic bag and leave it in the fridge for the yogurt marinade to work its magic. But if you are pressed for time, don’t worry—even an hour of marination will give you a good result. 
• Grease the grill well: The yogurt can cause the chicken to stick to the grill grates, so grease the grill well—maybe even twice—before putting the chicken on. Then, during cooking, let the chicken release naturally before flipping it. If it sticks, don’t force it, just give it another minute.
• No grill? No problem: Use a grill pan or cast iron skillet on the stove (that’s what I do in the winter). Cook the chicken over medium-high heat for about the same amount of time.

How To Make My 4-Ingredient Yogurt Grilled Chicken

To make four servings, you’ll need:

• 1/2 cup plain whole-milk plain yogurt
• 1 tablespoon lemon juice
• 1 tablespoon vegetable oil
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon ground turmeric, optional
• 1/4 teaspoon ground cayenne pepper, optional
• 1 1/2 pounds boneless, skinless chicken breasts or thighs, breasts cut into 3 pieces each, thighs left whole

In a medium bowl, whisk together the yogurt, lemon juice, oil, garlic powder, salt, and spices, if using.

Add the chicken and turn to coat well. Cover and refrigerate for at least 1 hour or up to 24 hours.

When you’re ready to grill, heat your grill to medium, about 375°F. If using a grill pan, preheat over medium heat on the stove. Remove the chicken from the marinade and let any excess drip off. Grease your grill grates well. Grill until the thickest pieces of chicken register at least 165°F in the thickest part on an instant-read thermometer, 5 to 6 minutes per side. Let rest for 5 minutes before serving.

I love serving this chicken with a crunchy coleslaw at a barbecue or backyard party, but on a weeknight, I usually serve it with a chopped salad and rice or warm pita bread so everyone can make their own pita wraps at the table.

Leftover chicken can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in a skillet over low heat with a splash of water, or microwave it, covered, in short bursts.