I’m a big fan of plain yogurt. I prefer it to overly sweetened flavored varieties with long ingredient lists or artificial sweeteners. I buy a higher-fat yogurt for its richer flavor and milder tang compared with thin, fat-free options. I usually enjoy it simply with a spoonful of sugar, or sometimes with honey, maple syrup, a spoonful of your favorite jam, or a touch of vanilla extract sweetened to taste.
On the savory side, yogurt contributes a pleasant tartness and creaminess to curries, pureed soups, dips, and salad dressings. It also balances and softens spicy marinades, helping to meld the flavors. In this recipe, the natural acidity of the yogurt tenderizes the chicken while the higher fat content and added sour cream add richness and help carry the spices, producing juicy, flavorful grilled chicken that pairs beautifully with grilled corn or a simple green salad.
Yogurt Marinated Indian-Spiced Grilled Chicken
Adjust the heat by adding more or less cayenne, and if you like, stir chopped cilantro into the marinade for fresh herb flavor.
- 1 cup plain yogurt
- 1/2 cup sour cream
- 4 cloves garlic, minced
- 2 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 tbsp paprika
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/8 tsp ground cloves
- 2 lbs bone-in chicken drumsticks or thighs (about 8 pieces)
1. Arrange the chicken pieces in a shallow baking dish. In a medium bowl, whisk together the yogurt, sour cream, minced garlic, lemon juice, salt, pepper, and all the spices until smooth. Pour the marinade over the chicken and toss or stir to coat each piece evenly. Cover and refrigerate for at least 2 hours, up to 24 hours for deeper flavor and tenderness.
2. Preheat your grill on high for about 10 minutes, then reduce the heat to medium. Grill the chicken for 25–30 minutes, turning once, until the juices run clear and the internal temperature reaches a safe level for poultry. Timing will vary with grill type and piece size. Let the chicken rest a few minutes before serving. Serves 4.
Tips: For a slightly smokier flavor, finish the chicken over direct heat for a minute or two on each side to develop charred edges. Serve with grilled corn, a crisp salad, or warm flatbreads for a complete meal.