1. Pounding the cutlets flat, which makes them very easy (and quick) to cook evenly, and
2. Marinating in yogurt, which seems – by some trick of physics – to result in unfailing juiciness.
Though we don’t exactly advertise it to the kids, we pretty much add yogurt to all of our chicken marinades now – we do a curry-ish one, a ginger-garam-masala-and-lime one, and the one you see here, which we’re calling lemon pepper chicken. Try it with some good potato salad, grilled asparagus, and some cold rose. Or with corn on the cob and tomato-feta salad, and grilled bread. You can’t really go wrong. The marinade takes all of ten minutes to prepare, promise. — Andy
Yogurt-Marinated Lemon-Pepper Grilled Chicken
Here is my 2022 update, 12 years after first writing this post (look at Abby’s little 6-year-old fingers!): If you use chicken thighs instead of breasts, you can skip the whole pounding process, and still end up with juicy, flavorful grilled chicken.
1 cup plain yogurt
2 minced cloves of garlic
Juice from two lemons
1 tablespoon honey
2 tablespoons olive oil
kosher salt
A very healthy dose of black pepper (I probably did 10-15 grinds)
2 pounds chicken breasts (pounded) or thighs (no need to pound)
In a bowl or a blender whisk or whirl yogurt, garlic, lemon juice, honey, olive oil, salt and pepper until emulsified. Reserve about 1/2 cup, then, pour the remaining into a zip-top bag, drop in the chicken, mush around until coated, and seal. Chill for a minimum of 3 hours. When grill is ready (and oiled), cook chicken pieces about 3-4 minutes a side until flesh is firm but not rock hard. Serve, drizzled with reserved sauce.
Recipe and photo updated August, 2022.
Having discovered yogurt marinades fairly recently, I can say that I absolutely love them. The problem is that most other chicken recipes pale in comparison.
Thanks for the post!
When you wrote that you have eaten these twice a week all summer, I could not figure how I had not tried this recipe. Cutlets currently marinating. Of course I tasted it before adding the chicken and I think I’ll start making just the yogurt/marinade for breakfast. And desert. And lunch. My honey squeeze and your honey squeeze might not be the same.
We made this yesterday with chicken breast on the grill and 2 of our 3 picky eaters gobbled it up. That is an unprecedented nuggetless poultry success for us.
I also marinaded some baby eggplant halves in the same marinade (scored the flesh first for max marinade uptake) and grilled for myself (vegetarian). Yummy.
I wonder, is the 2 tsp of salt really correct for 1/2 cup yogurt, though? That’s a lot of salt! Mine tasted so salty I added another 1/2 cup yogurt, but I noticed that a similar BA recipe uses 2 tsp salt for 2 cups yog. Do you make as written?
Agreed. This marinade tastes really, really salty even after I added more yogurt, but maybe less so when its cooked? Any advice on this?
Been a fan for so long of the site and finally made this dish and wowsers, it’s a winner!
Grilled Chicken for People Who Hate Grilled Chicken is genius! Your recipe and techniques make grilled chicken sound irresistible. I’m excited to try it and see if it changes my mind. Also, for a flavorful variation, try Hibachi Grilled Chicken – it’s a delicious twist that’s sure to impress!