Grilled Chicken with Cucumber Yogurt Sauce
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes like you spent way more effort than you actually did. The chicken gets a quick marinade in garlic and oregano before hitting the grill, while the star of the show is this bright, cooling cucumber yogurt sauce. Greek yogurt is packed with protein and probiotics that are great for your digestion, plus it creates the creamiest sauce without any heavy cream. Fresh dill and mint give everything a Mediterranean feel, and honestly, once you master this combination, you'll find yourself making it again and again.
Ella x
Ingredients
- 4boneless, skinless chicken breasts(about 6 oz each, pounded to even thickness)
- 3 tablespoonsolive oil(divided for marinating and grilling)
- 2 tablespoonslemon juice(freshly squeezed)
- 3garlic cloves(minced)
- 1 teaspoondried oregano
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 237 mlgreek yogurt(plain, full-fat)
- 2cucumber(peeled, seeded, and finely diced)
- 2 tablespoonsfresh dill(chopped)
- 1 tablespoonfresh mint(chopped)
- 59 mlred onion(finely minced)
- ½ teaspoonlemon zest
Detail level
Instructions
- 1
Combine 2 tablespoons olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a shallow bowl. Place chicken breasts in a zip-top bag and pour the marinade over them. Seal and refrigerate for at least 15 minutes, or up to 4 hours.
Tip: For deeper flavor, marinate the chicken overnight in the refrigerator.
- 2
While the chicken marinates, prepare the cucumber yogurt sauce by combining Greek yogurt, diced cucumber, fresh dill, mint, red onion, lemon zest, and a pinch of salt and pepper in a medium bowl. Stir gently until well combined and refrigerate until serving.
Tip: Make the sauce ahead of time to allow the flavors to meld together.
- 3
Preheat your grill to medium-high heat (around 400°F) and lightly oil the grill grates with the remaining 1 tablespoon of olive oil to prevent sticking.
Tip: Clean grates ensure beautiful grill marks on your chicken.
- 4
Remove chicken from the marinade, allowing excess liquid to drip off. Place the breasts on the hot grill and cook for 6-7 minutes without moving them to develop a golden crust.
Tip: Resist the urge to flip too early; this creates those coveted grill marks.
- 5
Flip the chicken breasts and grill for another 6-7 minutes on the second side until the internal temperature reaches 165°F when measured with a meat thermometer at the thickest part.
Tip: Use a meat thermometer to ensure perfectly cooked, juicy chicken every time.
- 6
Transfer the grilled chicken to a serving platter and let it rest for 3-4 minutes before plating. This allows the juices to redistribute throughout the meat.
Tip: Resting prevents the juices from running out when you cut into the chicken.
- 7
Spoon the cucumber yogurt sauce generously over each chicken breast and garnish with additional fresh dill and lemon wedges. Serve warm or at room temperature.
Tip: For a complete meal, serve alongside grilled vegetables or a fresh green salad.
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