Grilled chicken can be tricky. If it’s not marinaded at all, it can dry out in the high heat of the grill. If the marinade is too sugary or contains too much oil, you risk burning and flare-ups. And if the marinade doesn’t have enough flavor, the chicken turns out bland.

I’ve finally nailed it, friends: the perfect marinade for grilled chicken. It tastes exactly how I expect grilled chicken to taste when I order it at a restaurant. This marinade tenderizes the meat and packs a huge flavorful punch. And the best part is that it’s super-healthy, too! It contains no sugar or processed ingredients. It’s super-easy to make and makes some amazingly juicy, tasty chicken. Here’s how to make it:

Ingredients:

  • 1 C. Plain Nonfat Greek Yogurt
  • 1/4 C. lemon juice
  • 2 Tbsp. Olive oil
  • 1 Tbsp. Salt
  • 1 Tbsp. Black Pepper
  • 1 Tbsp. Dried dill
  • 1 Tbsp. Minced garlic

Mix all of the ingredients in a bowl and pour over 2-3 pounds of boneless, skinless chicken (breasts or thighs both work, depending on whether you like white or dark meat). I like to lay all of the chicken in a shallow glass dish and pour the marinade over. I flip the chicken around and/or create several layers in order to evenly coat all of the chicken with the marinade.

Let the chicken marinade in the fridge for 8-12 hours. I like to make this right before bed the night before we plan to cook it.

Then just heat that grill up, and cook the chicken as you would any other grilled chicken. Lay the chicken on the grill as flat as possible, and don’t touch it as the first side is cooking. After 5-7 minutes (or when the chicken is about halfway cooked) flip the chicken over and again, don’t touch it until it’s cooked through.

Beware the one issue with this marinade: It may make your chicken stick to the grill a little bit. Get yourself a wide metal spatula to help with releasing the chicken from the grill and flipping it over.

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I like to serve this chicken with salads. In the photos, it is served with spring greens, sliced strawberries, almonds, and a white balsamic dressing (another recipe coming soon to the blog!). I also love this chicken served with a variety of hot and cold “cookout-style” sides – fruit salad, grilled veggie skewers, slaw, and potato salad pair perfectly with this chicken for a family-friendly cookout menu that’s easy to execute. It’s also great as leftovers and would make an amazing chicken salad. There’s really no way to go wrong!