One of our all-time favorite chicken recipes, this flavorful yogurt marinade can also be used on boneless, skinless chicken breast or thighs.
Prep Time: 15 minutes + marinade time
Cook Time: 25 minutes
Yields: about 4 servings
1 cup Greek yogurt
Handful fresh cilantro, roughly chopped (about ½ cup)
2 cloves garlic, minced
Zest and juice of 1 lemon
2 teaspoons Fire & Flavor Chicken Rub
2 teaspoons kosher salt
1 (3½-4 pound) chicken cut in quarters
1 lemon, cut into quarters, for serving
FIRST Combine yogurt, cilantro, garlic, lemon zest and juice, Chicken Rub, and salt in a large, re-sealable plastic bag; season with freshly ground black pepper. Place chicken in bag, seal, and turn to coat. Place bag in a baking dish and refrigerate for 2 hours or up to overnight.
LAST Preheat gas or charcoal grill to medium-high heat, about 400°F. Remove chicken from bag, scrape off any excess yogurt, and discard bag. Grill chicken, turning once, until browned on both sides and it flips without sticking, about 6-8 minutes per side. Reduce temperature to medium heat or move chicken to a cooler side of the grill and continue cooking until meat thermometer inserted in thickest part of breast registers 165°F, about 10-15 more minutes. Allow chicken to rest for 10 minutes before serving. Serve with lemon wedges.