Yogurt-Marinated Grilled Chicken with Greek Orzo Salad
Tender, juicy grilled chicken marinated in spiced yogurt served with a zesty orzo salad full of veggies, olives, and feta.its best Mediterranean recipe
Total Time
Prep Time: 25 minutes
Marinating Time: 1–8 hours
Cook Time: 15 minutes
Total Time: Up to 8.5 hours
Servings: 4
Skill Level: Easy
Ingredients
For the Yogurt-Marinated Chicken:
4 boneless, skinless chicken thighs or breasts
1 cup full-fat Greek yogurt
2 tablespoons olive oil
2 tablespoons lemon juice
3 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon turmeric or curry powder (optional)
1 teaspoon salt
1/2 teaspoon black pepper
For the Greek Orzo Salad:
1 cup dry orzo pasta
1 cup cherry tomatoes, halved
1/2 cucumber, diced
1/4 red onion, thinly sliced
1/3 cup Kalamata olives, halved
1/3 cup crumbled feta cheese
1/4 cup chopped fresh parsley or dill
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar or lemon juice
Salt and pepper to taste
Instructions
1. Marinate the Chicken
In a large bowl, mix yogurt, olive oil, lemon juice, garlic, and spices.
Add chicken and coat evenly. Cover and refrigerate for 1 to 8 hours.
Yogurt-Marinated Grilled Chicken with Greek Orzo Salad
2.Cook the Orzo
Cook orzo in salted boiling water until al dente (8–10 minutes).
Drain, rinse under cold water, and transfer to a large bowl.
3. Prepare the Orzo Salad
Add tomatoes, cucumber, onion, olives, feta, and herbs to the orzo.
Toss with olive oil, vinegar/lemon juice, salt, and pepper.
Chill in the fridge or keep at room temperature until serving.
4. Grill the Chicken
Preheat a grill or grill pan to medium-high.
Shake off excess marinade and grill chicken for 5–6 minutes per side or until cooked through and nicely charred.
Rest for 5 minutes, then slice.
5. Serve
Plate sliced grilled chicken over or beside a generous scoop of Greek orzo salad.
Optional: Garnish with lemon wedges or extra herbs.
Notes & Tips
Yogurt marinade tenderizes the chicken beautifully. Don’t skip the marinating time for best flavor.
Double the salad for leftovers—it holds up well and pairs with anything.
Make it vegetarian; Skip the chicken and add chickpeas or grilled tofu.
Frequently asked questions FAQs
Q: Can I bake or pan-sear the chicken instead?
A: Yes! Bake at 400°F (200°C) for 25–30 minutes or pan-sear on medium heat for 7–8 minutes per side.
Q: Can I make this ahead?
A: Absolutely. Marinate the chicken the night before and prep the salad 1 day ahead.
Q: What can I substitute for orzo?
A: Try couscous, quinoa, or small pasta shapes like ditalini.
Nutritional Information
Calories: 520
Protein: 45g
Fat: 22g
Carbohydrates: 35g
Fiber: 4g
Sugar: 6g
Sodium: 750mg