Grilled Chicken Breast Marinated in Yogurt with Garlic and Thyme | Tender and Juicy
(0)
30 min
Under an hour
Sezamo
Piept de pui incredibil de fraged și suculent la grătar, marinat într-un baiț cremos de iaurt grecesc, usturoi, cimbru aromat și boia dulce. Acidul lactic din iaurt desface delicat fibrele cărnii, garantând fripturi rumenite și delicioase fără uscarea specifică pieptului de pui. Perfect pentru o masă pe Sezamo.
Preparation method
Meat preparation and marinade
Cut the boneless chicken breasts horizontally into even fillets of medium thickness (about 1.5 - 2 cm) so that they cook evenly on the grill. Pat them dry gently with a paper towel.
Peel and crush the garlic cloves. In a large bowl, mix the Greek yogurt with the crushed garlic, sunflower oil, dried thyme, sweet paprika, table salt, ground black pepper, and the freshly squeezed juice of half a lemon, until you get a smooth and creamy paste.
Add the chicken fillets to the bowl and coat them thoroughly with the yogurt marinade on all sides. Cover the bowl with cling film and refrigerate for at least 1-2 hours (or overnight), so that the lactic acid and aromatics deeply tenderize the meat.
Chef's tip
The secret to a juicy grilled chicken breast lies in a full-fat yogurt marinade: the lactic acid gently breaks down the protein structures without drying out or toughening the meat, locking in all the natural juices during grilling.
Do not wipe off the marinade completely, only the excess that drips off: the thin coating left on the meat caramelizes gently, creating a golden, flavorful crust of garlic and thyme.
27 min
Quick
