Yogurt, Lemon and Mint Grilled Chicken

Yogurt, Lemon and Mint Grilled Chicken

Yogurt, Lemon and Mint Grilled Chicken

This Yogurt, Lemon and Mint Grilled Chicken recipe yields the moistest, most tender and juicy chicken I’ve ever made! Delicious on its own or as a base for salads and sandwiches.


  • 2 cups Lemon Greek yogurt
  • 1/3 cup extra virgin olive oil (I use canola oil)
  • 2 Tablespoons grapeseed or vegetable oil for the grill
  • 2 1/2 – 3 Tablespoons fresh lemon juice
  • 6 garlic cloves mashed to a paste
  • 2 Tablespoons fresh parsley finely minced plus 1 Tablespoon for garnish
  • 2 Tablespoons fresh mint finely minced plus 1 Tablespoon for garnish
  • 1 teaspoon salt
  • 6 chicken breasts
  • 1 lemon sliced for garnish


  1. In a large mixing bowl, whisk together the yogurt, 1/3 cup olive oil, lemon juice, garlic, parsley, mint and salt. Transfer half the mixture to another bowl, cover and refrigerate.
  2. Add the chicken breasts to the bowl and toss the coat thoroughly with the yogurt mixture.
  3. Cover with plastic wrap and refrigerate for 2 to 3 hours or overnight.
  4. Remove the chicken and the reserved marinade from the refrigerator.
  5. Pre-heat the grill to medium high heat. When the grill is hot, brush the grill with the 2 Tablespoons of oil.
  6. Remove the chicken breasts from the marinade, letting the excess drip off.
  7. Add the breasts to the grill and cook, turning often, until the breasts are evenly grilled on both sides and the internal temperature is 160 degrees.
  8. Remove the chicken from the grill to a clean platter, cover with foil, and allow to rest for 5 to 10 minutes.
  9. Serve with the reserved marinade and enjoy!

Cuisine: Lebanese

Servings: 6 servings

Calories: 364 calories

Author: Julie Ann Sageer from A Communal Table

Comments for this post are closed.