Greek yogurt, lemon and Savory Desert Dust coat boneless chicken thighs before a turn on the grill. Scrape away heavy clumps of marinade so the surface can brown without a thick yogurt coating catching on the grate.
Ingredients
Plus 2 hours refrigerated marinating and 5 minutes resting; allow about 2 hours 40 minutes total. Times are approximate.
1/2 cup (120 g) plain whole-milk Greek yogurt, unsweetened
2 level teaspoons (10 ml by volume) Savory Desert Dust
1 tablespoon (15 ml) fresh lemon juice
1 tablespoon (15 ml) olive oil
2 medium garlic cloves (about 6 g), finely grated
Directions
Mix the marinade. In a nonreactive bowl or food-safe resealable bag, combine the yogurt, Savory Dust, lemon juice, olive oil and garlic. Keep a clean spoon for mixing before the raw chicken is added.
Coat and refrigerate. Unfold the thighs and trim loose pieces of fat. Add to the marinade and turn to coat. Cover and refrigerate at 40°F (4°C) or below for 2–8 hours. Do not marinate on the counter.
Prepare two heat zones. Clean and oil the grill grate. Preheat a gas or charcoal grill for medium-high direct heat, roughly 400–425°F (205–220°C), with a cooler indirect zone available. Lid thermometers are approximate; control the heat by how quickly the coating browns.
Remove heavy clumps. Lift the chicken from the marinade and let excess drip off. Scrape away thick clumps with a clean utensil, leaving a thin coating. Discard the used marinade. Do not rinse the chicken or use the raw marinade as a serving sauce.
Grill to temperature. Place unfolded thighs over direct heat. Grill about 5–7 minutes on the first side, then turn and cook about 4–7 minutes more. If the surface is browning before the center is ready, move to indirect heat and close the lid until done. Check the thickest part of each thigh; all pieces must reach at least 165°F (74°C). Use the thermometer rather than color or a fixed time.
Rest and slice. Transfer to a clean platter and rest for 5 minutes. Slice across the grain if desired and spoon over the juices from the cooked chicken platter. Serve with grilled vegetables or rice.
The Dust In This Recipe
Savory Desert Dust
$12.99
Savory Dust adds warm spice to the yogurt marinade. Leave a thin coating on the chicken and use two heat zones to manage browning.
✦YOGURT & WARM SPICEA short ingredient list built around plain yogurt and Savory Dust.
✦THIN COATINGScrape away excess marinade before the chicken meets the grate.
This recipe is written for plain whole-milk Greek yogurt. Its thickness helps it cling in a thin layer. Regular yogurt varies in water content and has not been checked as a direct substitute in this version. Avoid flavored or sweetened yogurt.
HOW LONG SHOULD I MARINATE THE CHICKEN?
Marinate for 2–8 hours in the refrigerator. Longer marination can change the texture and browning. USDA permits refrigerated poultry marinating for up to 2 days, but that is a safety limit, not a promise of good texture.
WHY DOES THE YOGURT COATING BURN?
Heavy clumps can stick and scorch before the chicken cooks through. Scrape away excess, oil the grate and keep an indirect zone ready. The dates in Savory Dust also make heat control worthwhile.
CAN I USE THE LEFTOVER MARINADE AS A SAUCE?
Discard marinade that touched raw chicken. If you want a yogurt sauce, mix a separate portion with clean utensils before handling raw poultry and keep it refrigerated.
CAN I USE CHICKEN BREASTS OR COOK THIS IN THE OVEN?
This method is written for boneless thighs on a grill. Chicken breasts and oven cooking require different timing; use a method designed for those cuts and equipment and check for 165°F (74°C).
HOW DO I STORE THE LEFTOVERS?
Refrigerate cooked chicken promptly in a shallow covered container, within 2 hours or 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below, use within 3–4 days and reheat to 165°F (74°C).
DOES IT CONTAIN MILK OR MUSTARD?
Yes. Greek yogurt contains milk, and Savory Desert Dust lists mustard. Check current labels and cross-contact information before serving someone with an allergy. This recipe specifies dairy yogurt.
These grilled chicken fajitas start with whole chicken breast portions in a lime and Savory Dust marinade. Grill large pepper pieces and onion rounds alongside, then rest and slice the chicken across the grain. Allow 30 minutes to marinate and 5 minutes to rest, in addition to prep and grilling.
