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
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

Fire & Flavor Premium Lump Charcoal

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.

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