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Yoghurt Marinated Grilled Chicken

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This yogurt marinated grilled chicken is a masterclass in achieving succulent, flavourful poultry with a perfectly charred finish. By using a base of creamy whole-milk yogurt infused with a vinegar-based hot sauce, garlic, and aromatic garam masala, the meat is tenderised as it marinates, resulting in a deep, savoury profile that balances heat with acidity. It is an ideal centrepiece for summer dining, offering a sophisticated twist on the classic barbecue roast.

As a diabetes-friendly main course, this recipe prioritises high-quality protein and healthy fats without the need for sugary glazes or heavy sauces. This simple yet effective preparation method ensures the chicken remains moist throughout the grilling process, making it a reliable choice for a nutritious family dinner. Serve it alongside a fresh green salad or roasted Mediterranean vegetables for a complete and wholesome meal.

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Ingredients for Yoghurt Marinated Grilled Chicken

  • 120ml plain whole-milk yoghurt

  • 60ml vinegar-based hot sauce (such as Crystal)

  • 4 finely chopped garlic cloves

  • 1 tablespoon finely chopped fresh oregano

  • 2 tablespoons olive oil

  • 1 teaspoon freshly ground black pepper

  • 1/2 teaspoons garam masala

  • Dai Due's Master Brined Chicken , backbone removed

  • Vegetable oil for grilling

How to make Yoghurt Marinated Grilled Chicken

Combine 120ml plain whole-milk yoghurt, 60ml vinegar-based hot sauce (such as Crystal), 4 finely chopped garlic cloves, 1 tablespoon finely chopped fresh oregano, 2 tablespoons olive oil, 1 teaspoon freshly ground black pepper, and 1/2 teaspoons garam masala in a large resealable plastic bag. Add 1 Dai Due's Master Brined Chicken, backbone removed, and turn to coat. Seal bag, pressing out air; chill chicken 8–24 hours.

Prepare grill for medium heat; lightly brush grate with vegetable oil. Remove chicken from marinade, wiping off any excess, and grill, skin side down, until skin is lightly charred and releases from grate without tearing, 10–15 minutes. Give bird a quarter turn and continue to grill until skin is nicely charred and crisp and thighs are starting to firm up (they should be springy when pressed), 15–20 minutes. Turn chicken over and grill until an instantread thermometer inserted into the thickest part of thigh registers 74°C, 10–15 minutes. Place chicken on a platter skin side up; let rest 10 minutes before carving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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