Prep Time 5 minutes minutes
Cook Time 10 minutes minutes
Total Time 15 minutes minutes
In a large dish, bowl or a ziptop bag combine the chicken with the yogurt, garlic, lemon juices, and spices.
Give everything a good mix so that the chicken is well covered in the marinade. Cover with plastic wrap, and keep the chicken chilled in the fridge for at least 4 hours but preferably overnight.
Preheat the grill, skillet, or oven. Remove the chicken from the marinade (you will notice that it will absorb most of the marinade), and cook it until it's done.
Make sure that the internal temperature of the chicken is at least 165°F/74°C. Allow the chicken to rest for 5 minutes before slicing. Serve with fresh lemon slices and freshly chopped parsley.
- I recommend marinating the chicken for at least 4 hours, this is the recommended time for chicken breasts (cutlets or whole), but if you're marinating chicken tenders then you can do 1-2 hours. The longer the chicken marinates, the juicier and tastier it will be.
- If you don't have yogurt, you can substitute it with buttermilk or sour cream. The flavor profile will be slightly different but the recipe will work the same way.
- Adding fresh herbs to the marinade would also be delicious. If you want to add more spices, you can do ground cumin, cinnamon, or baharat mix.
Calories: 231kcal | Carbohydrates: 1g | Protein: 36g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 634mg | Potassium: 655mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 180IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 1mg