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Grilled Yogurt-Mint Chicken

serves 2-4

The combination of yogurt and mint creates a refereshing and creamy marinade.  Try this summery chicken dish with one of the great sides or desserts from our "goes with" menu to the left for a perfect warm-weather meal. 


1 cup plain yogurt
6 tablespoons olive oil
4 cloves garlic, minced
1 cup chopped fresh mint
salt and pepper
1 whole chicken, cut into pieces
vegetable oil (for the grill)


prep: 20 minutes
total: 2 hours 35 minutes


large bowl
grill (gas or charcoal)
grill brush
small bowl
digital instant-read meat thermometer


1. In a large bowl, whisk together the yogurt, olive oil, garlic, mint, and a sprinkling of salt and pepper. Set aside 1/2 cup or so of the marinade to use as a dipping sauce for the chicken. Submerge the pieces of chicken in the rest of the marinade, then cover and refrigerate for 2-6 hours.

2. If using a gas grill, preheat one side to high and one side to low. If using a charcoal grill, start a two-zone fire. Clean the grill with a grill brush. Oil the grill by holding a folded wad of paper towel with tongs, dipping it in vegetable oil, and brushing the oil (sparingly -- it's flammable) onto the grill grate.

3. Remove the chicken from the marinade and season generously with salt and pepper. Put the chicken on the high-heat side of the grill. Let them cook until they get dark brown grill marks, 4-6 minutes. (Exactly how long will depend on the temperature of your grill.) Turn the chicken and brown on the other side for 4-6 minutes.

4. Check the internal temperature of the chicken. They're ready to come off the grill when they reach 160F on an instant-read thermometer. Move the pieces that are not ready over to the low-heat side of the grill.

5. Keep the pieces that are ready on a plate loosely covered with foil and serve with the dipping sauce.
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