Herby Yogurt Grilled Chicken

Looking for a flavorful dinner to spice up your routine? Try this herby yogurt grilled chicken with green chutney wild rice and charred sweet peppers! Every bite is bursting with depth and umami, making it a satisfying meal for any night of the week!

Watch how to make this

Ingredients

• Chicken: Chicken serves as the main protein in this dish, providing a hearty and satisfying base. Using boneless, skinless chicken thighs or breasts ensures that the meat remains tender and juicy, especially after marinating.
• Greek yogurt: Acts as a marinade that tenderizes the chicken while adding creaminess and tang. The acidity in the yogurt helps break down the proteins, resulting in juicy, flavorful meat.
• Herbs: Use a combination of parsley, dill, and oregano for the chicken marinade and cilantro and mint for the chutney. The herbs contribute freshness and complexity to the dish.
• Wild rice blend: The wild rice blend provides a nutty flavor and chewy texture, serving as a hearty side dish that complements the grilled chicken. 
• Jalapeno: Adds a spicy kick to the green chutney rice. Omit the seeds for a mild version or add the seeds for a spicier chutney.
• Mini sweet peppers: The mini peppers are grilled to enhance their natural sweetness and add a charred flavor.
• Persian cucumber: Adds a refreshing crunch and mild flavor to the dish, serving as a palate cleanser alongside the rich flavors of the chicken and rice.

Substitutions and variations

• Protein: You can substitute chicken for salmon, pork loin, lamb, or tritip. If using seafood, reduce the marinating time to 20 minutes.
• Grains: You can replace the wild rice blend with another grain such as brown rice, farro, barley, or quinoa. Adjust the cooking time accordingly.

Step-by-step instructions

Step 1: Marinate chicken

Truth be told, you can marinate chicken with just yogurt, lemon, and garlic, and it'll taste good. But I'm not looking for good, I'm looking for great. So we're going to take the basic marinade and incorporate plenty of fresh herbs, cumin, and coriander.

Puree all the ingredients in a blender until smooth and pour it over the chicken. You can also swap out the chicken for lamb or beef.

Let the chicken sit for at least 3 hours or better yet, overnight.

Step 2: Prepare rice

Meanwhile, make green chutney rice. I highly recommend making the rice with herby yogurt grilled chicken. The pairing is unbeatable.

Heat oil in a sauce pot and saute onion and garlic until softened. Then, add the rice along with chicken stock and simmer until the grains are tender. I used a wild rice blend for the hearty and nutty texture. The green chutney adds moisture to the grains so you want to use a heartier type. You can also use pearl couscous, orzo, brown rice, or farro.

While the rice is cooking, prepare the green chutney. All you have to do is simply puree all the ingredients in a blender until smooth. I chose to keep the jalapeno seeds in the chutney for a bit of a kick. If you want a milder version, omit the seeds or omit the jalapeno completely.

Fluff up the rice and add the green chutney, tossing to combine. You can start with half of the green chutney and add extra as you stir. Depending on the grain or starch you use, you may not need all of it.

Step 3: Cook chicken

Now it's time to get back to the chicken. I grilled the chicken for that lovely char but feel free to bake it or cook it on the stove. If you're baking the chicken, I recommend placing the chicken on a foil-lined baking sheet. Then, roast the chicken at 425 degrees for 20-25 minutes or until the juices run clear.

You can also cook the peppers in the oven instead of on the grill. Roast them alongside the chicken for the same amount of time at the same temperature.

Let the herby yogurt grilled chicken rest for about 10 minutes before slicing. Serve the chicken with green chutney rice, roasted mini peppers, and fresh cucumber slices. Garnish with fresh mint and dill for extra herby goodness.

I loved this dish so much that I've been enjoying it once a week for the past month. The flavors are well-balanced with a little sweet, spicy, and herby. The green chutney rice alone is delicious but serve it with the grilled chicken and sweet peppers and it's absolute heaven.

Make-ahead and storage

• Make-ahead: You can prepare the marinade and marinate the chicken in advance. You can also cook the chicken ahead of time and reheat it before serving.
• Store: Store any leftover grilled chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or on the grill to maintain moisture.

Frequently asked questions

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Recipe

Print Recipe

Herby Yogurt Grilled Chicken

Total Time1 hour hr

Course: Main Course

Cuisine: Indian

Keyword: chicken

Servings: 4

Author: Christine Ma

Ingredients

Herby yogurt chicken

• 2 pounds chicken thighs or breast boneless, skinless
• 1 cup Greek yogurt plain
• ¼ cup parsley
• ¼ cup dill
• 2 tablespoons fresh oregano
• 2 tablespoons lemon juice
• 1 tablespoon minced garlic
• 1 teaspoon lemon zest
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon salt
• ½ teaspoon black pepper

Green chutney rice

• ¼ cup olive oil plus 1 tablespoon
• ½ cup chopped onion
• 1 teaspoon minced garlic
• 1 cup wild rice blend
• 2 cups chicken stock
• 1 cup cilantro
• ½ cup mint
• 1 jalapeno stem removed
• 1 tablespoon lime juice
• 1 garlic clove
• 1 teaspoon minced ginger
• salt and pepper

Remaining ingredients

• 12 ounces mini sweet peppers
• 1 tablespoon oil
• salt and pepper
• 1 Persian cucumber sliced
• fresh dill and mint for garnish

Instructions

• Marinate chicken. In a blender combine yogurt, parsley, dill, oregano, lemon juice, garlic, lemon zest, cumin, coriander salt, and pepper. Puree until smooth. Pour marinade over chicken, turning to coat. Let sit for at least 3 hours or overnight.
• Preheat grill to medium heat.
• Make green chutney rice. Heat 1 tablespoon oil in a medium saucepot over medium-high heat. Add chopped onion and garlic and saute until softened, about 4-5 minutes. Add rice and chicken stock. Bring to a boil, cover pot and reduce heat to low. Continue to simmer for 25 minutes or until all of the liquid is evaporated and the rice is tender. Remove from heat and let sit for 10 minutes.
• Meanwhile, make green chutney. In a blender, combine remaining ¼ cup oil with cilantro, mint, jalapeno, lime juice, garlic, and ginger. Puree until smooth and season with salt and pepper.
• Fluff rice with a fork and add green chutney, stirring to combine. Keep rice warm.
• Remove chicken from marinade. Cook on grill until juices run clear, about 20-25 minutes, turning chicken over halfway through. Remove from grill and let rest for 10 minutes.
• Toss mini sweet peppers with 1 tablespoon oil, salt and pepper. Place on grill and cook until charred and softened, rotating peppers as they cook. Remove from grill.
• Assemble the dish. Place rice on serving platter and top with grilled chicken, roasted peppers, and sliced cucumber. Garnish with fresh dill and mint and serve immediately.

Notes

You can prepare the chutney up to 3 days in advance.