Charred Lemon Herb Yogurt Chicken

Charred Lemon Herb Yogurt Chicken

This Charred Lemon Herb Yogurt Chicken can be made a day ahead, so it’s ready to hit the barbecue!

Make this for your next cookout or backyard dinner. It tastes incredible! The marinade is completely scratch-made, so there are no hidden nasties—just wholesome, good-for-you ingredients.

The marinade soaks deep into the chicken – the result is meltingly tender chicken with tangy, fresh flavors. This chicken with lemon herb marinade is perfect over grains, salad, or tucked into a wrap. It’s also ideal as a meal prep protein.

For more chicken recipes to try, check out this High Protein Chicken Caesar Pasta Salad and this Greek chicken and chickpea sheet pan recipe!

H2 Recipe

Serves: 2

Marinade Times: Minimum: 1 hour

Ideal: 4–6 hours

Max: Overnight (no more than 12 hours)

Ingredients

2 boneless, skinless chicken breasts

⅓ cup plain Greek yogurt (adds tang + tenderizes)

Zest of 1 lemon

Juice of 1½ lemons (reserve the extra half for grilling!)

1 tbsp olive oil

2 garlic cloves, grated or finely minced

1 tsp Dijon mustard

1 tsp honey

1 tbsp chopped fresh dill

1 tbsp chopped fresh parsley

1 tsp chopped fresh rosemary (or thyme)

¼ tsp smoked paprika

Pinch of chili flakes (optional)

Salt and pepper, to taste

Instructions

1. Make the marinade: In a bowl, whisk together Greek yogurt, lemon zest, juice, olive oil, garlic, Dijon, honey, herbs, paprika, chili flakes, salt, and pepper.

2. Marinate the chicken: Place chicken in a zip-top bag or shallow container. Pour the marinade over the chicken and mix it through. The chicken should be completely coated.

• Minimum: 1 hour

• Ideal: 4–6 hours

• Max: Overnight (no more than 12 hours)

3. Grill it up: Preheat grill (or grill pan) to medium-high heat. Remove chicken from marinade and shake off excess (don’t wipe it clean—you want some to cling for flavor). Grill chicken 5–7 minutes per side, or until cooked through and lightly charred.

4. Char the lemons: While grilling, cut the reserved lemon half and grill it cut-side down for a few minutes—it’ll caramelize and become sweet and smoky.

5. Finish and serve: Let the chicken rest for 5 minutes. Slice and drizzle with any extra marinade (reserved before adding the chicken if you want to be safe), or a squeeze from the grilled lemon. Garnish your lemon herb yogurt chicken with fresh herbs and a pinch of flaky sea salt.

Why You’ll Love this Charred Lemon Herb Yogurt Chicken

• Tender and juicy: The Greek yogurt tenderizes the chicken naturally while locking in moisture.

• Big flavor, simple ingredients: Lemon, herbs, garlic, and yogurt create a bright, fresh taste with kitchen basics.

• Meal prep friendly:  Marinate in the morning or the night before, then grill when ready.

• Nourishing: High-protein, low-carb, and naturally gluten-free.

H2 Ingredients

• Boneless, skinless chicken breasts or thighs: If you want to use chicken breasts, we suggest pounding them before grilling. The deboned thighs won’t need to be pounded but will take a bit longer to cook.

• Plain Greek yogurt: Acts as a natural tenderizer thanks to its lactic acid.

• Lemon: This lemon herb yogurt chicken is packed with fresh lemon juice and zest. We recommend fresh over bottled.

• Olive oil: Use good quality olive oil for best results—you don’t need extra virgin olive oil, though.

• Garlic: Grating fresh garlic is the best way to get it

• Dijon mustard: This is optional but we love the tang it adds.

• ·Honey: Adds a touch of sweetness and balances out the creamy yogurt and sour lemon.

• Fresh herbs: Use a blend of fresh dill, parsley, rosemary and (or thyme).

• Seasoning: Smoked paprika, chili, salt, and pepper are great.

How to Serve this Recipe

Pile onto a bed of grilled zucchini ribbons and cherry tomatoes. Tuck into warm flatbreads with arugula and a dollop of tzatziki.

Serve with couscous, quinoa, or lentil salad with cucumbers and olives.

6 Tips

1. Pound chicken for even cooking: Lightly pound the chicken breasts to an even thickness before marinating. This helps them cook evenly and prevents dry edges.

2. Don’t skip the zest: Lemon zest adds a fragrant, concentrated citrus flavor that really makes the marinade pop.

3. Let the marinade cling: When removing the chicken from the marinade, don’t wipe it clean—let a thin layer stay on. It adds flavor and helps develop a delicious crust on the grill.

4. Grill lemons for extra wow: Slice an extra lemon in half and grill it cut-side down. The smoky, caramelized juice is incredible when squeezed over the finished chicken.

5. Rest before slicing: Let grilled chicken rest for 5 minutes before slicing to lock in juices. This just helps it stay tender.

6. Use a thermometer for precision: For juicy, perfectly cooked chicken, aim for an internal temp of 165°F (74°C). No guesswork needed!

Make Ahead and Storage

To make life a little easier, marinade this lemon herb yogurt chicken up to 12 hours ahead. If you get it prepped and ready the night before and leave it in the refrigerator, it will have loads of flavor and be tender.

If you want to make it more than 12 hours ahead, I suggest adding the chicken and marinade to a freezer-safe bag and freezing immediately (don’t marinate first). This chicken with lemon herb marinade will keep for up to 2 months in the freezer.

You can freeze the grilled, cooked chicken for up to 2 months as well. Slice before freezing for easy future use in sandwiches or meal prep bowls.

It will marinate as it thaws—just move it to the fridge the night before you plan to grill.

Storing Leftovers

Store grilled chicken in an airtight container in the fridge for up to 4 days. It’s delicious sliced cold over salads, in wraps, or reheated.

Gently reheat in a skillet over low heat or microwave in short bursts with a splash of water or broth to keep it moist.

You can freeze the grilled, cooked chicken for up to 2 months. Slice before freezing for easy future use in sandwiches or meal prep bowls.

FAQs

What if I don’t have fresh herbs?

You can substitute dried herbs in a pinch: use 1 tsp dried dill, 1 tsp dried parsley, and ½ tsp dried rosemary or thyme.

Is it safe to use leftover marinade as a sauce?

Only if it was set aside before adding the raw chicken, otherwise, throw it out. If you love the flavor, mix a fresh mini batch for drizzling!

Can I bake this instead of grilling?

Yes! Bake at 400°F (200°C) for about 20–25 minutes, or until internal temp hits 165°F, according to the USDA recommendations on food safety. Broil for 2–3 minutes at the end to get a charred effect.