Marinated Grilled Chicken
A juicy marinated chicken that turns out golden and tender every time.
The secret to great grilled chicken lies in the marinade before the fire. Here the chickens are steeped in a mix of garlic, lemon, vinegar, yogurt and spices, so the flavours seep in and the meat turns tender. After grilling, the chicken emerges golden outside and juicy within, with a home-cooked taste that beats any restaurant.
How to Prepare
Blend the onion, garlic, lemon, vinegar, yogurt, parsley, olive oil and spices into a smooth marinade.
Coat the chickens well with the marinade and refrigerate for at least 3 hours, or overnight for the best flavour.
Grill in the air fryer or oven until golden and cooked through.
Serve hot.
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Marinate overnight for the most tender, flavourful chicken.
Ingredient Swaps
Replace the white vinegar with extra lemon juice in the marinade. | Use chicken pieces instead of whole birds to speed up grilling. | Swap the yogurt for milk with a pinch of starch if unavailable, with a difference in tenderness.
Common Questions
How long should the chicken marinate?
From two hours to overnight in the fridge for the deepest flavour.
How do I stop the chicken drying on the grill?
Grill over medium heat and baste it with the marinade as it cooks.
Can I cook it in the oven?
Yes, bake it then turn on the grill at the end for a golden colour.
How do I know the chicken is done?
When the juices run clear and no pink remains near the bone.
What is it served with?
With rice or bread, garlic sauce and salad.
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