Grilled Chicken Marinade
Updated Oct. 12, 2023
- Total Time
- 10 minutes
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 5garlic cloves, finely grated, pressed, or minced
- 1lemon, zested
- ⅓cup plain whole-milk yogurt
- ¼cup chopped fresh soft herbs such as cilantro, mint, basil, parsley, dill or a combination
- 3tablespoons extra-virgin olive oil
- 1½tablespoons dried herb mix such as za’atar, herbs de Provence, Italian seasonings, or a mix of dried herbs such as oregano and thyme
- 1tablespoon chopped fresh oregano, marjoram, or thyme
- 1¾teaspoons salt
- ¼teaspoon freshly ground black pepper
Nutritional analysis per serving (4 servings)
119 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 1 gram protein; 134 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl or container, stir together grated garlic cloves, lemon zest, yogurt, the fresh soft herbs, oil, dried herbs, oregano, marjoram, or thyme, salt and black pepper. (This yields about 1 cup marinade, good for about 2 pounds of chicken.) Let sit for a couple of hours and up to overnight.
Private Notes
Comments
Yoghurt to marinate and tenderize is basic tandoori but with Mediterranean herbs. It’s great for keeping chicken breast moist with good texture and tenderizing red meats, which are best left overnight.
You just don't want to leave the chicken in the marinade too long if you add lemon juice. The acidity in the lemon juice can make the meat more tender or change the texture in a negative way if you marinate for too long.
The recipe only calls for lemon zest, not lemon juice. The zest will give it a nice lemon flavor without any of the acidity of the juice. And without the juice you don’t need to worry about over-tenderizing the meat.
Absolutely delicious, I left out the garlic to make it low FODMAP. I accidentally marinated it for 24 hours but have absolutely no regrets as it was tender and flavorful. Personally I prefer a little less salt than the recipe called for, next time I would just do 1 tsp.
How long on the grille!?!
The recipe only calls for lemon zest, not lemon juice. The zest will give it a nice lemon flavor without any of the acidity of the juice. And without the juice you don’t need to worry about over-tenderizing the meat.
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