Yogurt Marinated Chicken with Harissa and Garlic
One of my favorite ways to make juicy, flavorful chicken is to marinate it in creamy Greek yogurt, harissa paste, garlic, lemon and spices. The acidity in the yogurt tenderizes the chicken and helps it stay super moist. Yogurt marinated chicken is perfect for summertime dinners and backyard BBQs. Serve with hearty salads, zesty sauces and pita bread!
Servings: 4
Calories: 438kcal
Ingredients
- 2 lbs boneless skinless chicken thighs or breast
- 1 cup full-fat Greek yogurt
- 1/4 cup harissa paste
- 3 tbsp olive oil
- 1/2 lemon zest and juice
- 3 cloves garlic grated
- 2 tsp ground cumin
- 2 tsp turmeric
- 2 tsp smoked paprika
- 1 tbsp kosher salt
- freshly cracked black pepper
Instructions
- In a medium bowl, combine the yogurt, olive oil, harissa paste, lemon zest, lemon juice, garlic, spices, salt and pepper. If you plan to use skewers/kebabs, cut the chicken into large bite-sized pieces about 2-inches, then place them in the bowl with the yogurt. If you're not using skeweres you can leave the chicken whole. Toss the chicken until it's evenly coated in the marinade then cover and refridgerate for at least 3 hours or up to 25 hours.
- Remove the chicken from the marinade, scraping off any excess then thread the chicken onto long skewers, be careful not to overcrowd them. You'll need between 8-10 skewers. Note: you don't have to use skewers. You can throw the chicken directly onto the grill if you prefer.
- Preheat a grill or grill pan over medium-high heat. Lightly brush the grill's surface with a high-heat neutral oil. Grill the chicken until golden brown and cooked through, turning occasionally, about 13 to 15 minutes. Transfer the kabobs to a platter season lightly with salt and serve.
Notes
Ingredient Notes and Substitutions:
- Chicken: Pretty much any cut of chicken would be just fine for this recipe. Just be sure to adjust the cooking time as needed.
- Harissa: Harissa is a smokey Tunisian hot pepper paste. If you can’t find it in store it’s available in many places online or you can try making it from scratch.
- Spices: I use smoked paprika, turmeric and cumin. You can play around with this combo a bit or substitute other spices if you’re out of one. Ground coriander would be a great addition as would a bit of cinnamon or chili powder. Even a general curry powder blend would work as it contains many of the same spices.
- Be sure the grill is clean, hot, and well oiled so the food will release easily.
- Bamboo skewers should be soaked in water for 30 minutes before adding the food so they don't burn in the intense heat.
- Cut all of the chicken about the same size so it cooks evenly.
- Store leftover chicken covered, in the refrigerator for up to five days. Reheat in the microwave or in a preheated 350F oven for 5-10 minutes.
Nutrition
Calories: 438kcal | Carbohydrates: 8g | Protein: 47g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 217mg | Sodium: 2187mg | Potassium: 748mg | Fiber: 2g | Sugar: 4g | Vitamin A: 680IU | Vitamin C: 11mg | Calcium: 74mg | Iron: 3mg