Lemon-Rosemary Grilled Chicken with Yogurt Herb Sauce

Juicy grilled chicken marinated in lemon, garlic, and rosemary, finished with a cool, tangy yogurt herb sauce - an easy summer main.

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Prep Time 15

Cook Time 15

Marinate Time 30

Servings 4 servings

Ingredients

1 1/2 lbs boneless chicken thighs or breasts
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
2 garlic cloves minced
1 tablespoon fresh rosemary chopped
Salt and pepper to taste
3/4 cup plain Greek yogurt for the sauce
1 tablespoon lemon juice for the sauce
2 tablespoons parsley and/or dill chopped (for the sauce)
1 garlic clove finely grated (for the sauce)

Instructions

In a large bowl or zip-top bag, combine the olive oil, lemon juice and zest, garlic, rosemary, salt, and pepper. Add the chicken and toss to coat. Marinate in the fridge at least 30 minutes, up to overnight.
In a small bowl, stir together the Greek yogurt, lemon juice, grated garlic, and chopped herbs. Season with salt and pepper and chill until ready to serve.
Preheat a grill or grill pan over medium-high heat. Grill the chicken 6-8 minutes per side, until golden with nice grill marks and cooked through.
Transfer to a platter and serve with a generous spoonful of yogurt sauce and fresh herbs on top.

Notes

Swaps: Add thyme or oregano to the marinade; use drumsticks or wings (adjust the grill time); a splash of honey or Dijon deepens the flavor. No grill? Use a hot grill pan or cast-iron skillet. Storage: keep the cooked chicken and sauce separately for up to 4 days. The chicken freezes well; the sauce is best made fresh. Make-ahead: marinate the chicken and prep the sauce in advance.