Grilled Chicken in Buttermilk Yogurt Marinade

Ingredients

• 907 g (2 lb)boneless, skinless chicken breast
• 120 ml (½ cup)plain yoghurt
• 60 ml (¼ cup)buttermilk
• 30 ml (2 tbsp)lemon juice
• 30 ml (2 tbsp)olive oil
• 15 ml (1 tbsp)Jamie's Spice Mix or another favourite seasoning

Instructions

1. 1

   Arrange the chicken

   Put the chicken pieces in a large resealable bag or a 23 x 33 cm (9 x 13-inch) pan.

2. 2

   Mix the marinade

   In a small bowl, whisk together the yoghurt, buttermilk, lemon juice, olive oil and seasoning. Pour the mixture over the chicken, turning the pieces to coat them.

3. 3

   Marinate the chicken

   Seal the bag or cover the pan and refrigerate for 2 hours or overnight. Alternatively, freeze the chicken and marinade together in a freezer bag, then thaw before continuing.

4. 4

   Heat the grill

   Heat an outdoor grill or an indoor grill pan.

5. 5

   Grill and rest

   Take the chicken out of the marinade and put it on the hot grill. Cook, turning once, until cooked through and the internal temperature reaches 74°C (165°F). Remove from the grill and loosely cover with foil for 10 minutes to finish cooking. Serve hot or cold.

What is buttermilk yoghurt marinated chicken?

This is a simple American-style grilled chicken dish: chicken breasts are coated in a tangy dairy marinade, then grilled and rested before serving. Buttermilk and yoghurt bring a gentle acidity, while lemon and seasoning add brightness and savoury flavour.

The method keeps the ingredient list short and lets the marinade do the flavouring work. It is also handy for making chicken that can be served either warm from the grill or chilled.

Nutrition and macros by portion

The nutrition label shows one serving as written: 190 calories, 25g protein, 2g carbs, 9g fat.

The chicken supplies most of the protein, while the small amount of seasoning and dairy contribute a little carbohydrate. Olive oil and the dairy account for much of the fat. Serve with vegetables or salad alongside for a balanced plate.

Why use both buttermilk and yoghurt?

Yoghurt: its thick texture helps the marinade cling to the chicken rather than running straight off.

Buttermilk: this adds a looser, tangy element that combines easily with the lemon juice and spices.

Coating and marinating

Even coating: turn each chicken piece in the marinade so the surfaces are covered. A resealable bag makes it easy to coat the pieces; a covered pan works just as well.

Marinating time: allow at least 2 hours in the fridge, or leave it overnight. If freezing the chicken in its marinade, thaw it before grilling.

Grilling to the right doneness

Hot grill: place the chicken on a heated outdoor grill or grill pan. Turn the pieces once as they cook.

Temperature cue: check the thickest part of the chicken with a food thermometer and cook until it reaches 74°C. Rest the chicken under foil for 10 minutes before serving.

Serving the chicken

Warm serving: slice the rested chicken and pair it with grilled vegetables, salad or potatoes for a straightforward meal.

Cold serving: chill the cooked chicken and use it in salads, wraps or sandwiches. Its lemony, spiced flavour works well with crisp vegetables.

Seasoning choices

Spice mix: Jamie's Spice Mix is the recipe's suggested seasoning, but the method also allows for another favourite blend. Choose one that suits the sides you plan to serve.

Lemon: the measured lemon juice brings acidity to the marinade alongside the dairy. Keep the listed quantity for the intended balance.

Recipe notes & tips

• Turn the chicken in the marinade so the pieces are coated on all sides.
• Keep the chicken covered in the fridge while it marinates.
• If freezing the chicken in the marinade, thaw it before grilling.
• Use a thermometer to check that the thickest part reaches 74°C (165°F).
• Rest the grilled chicken under foil for the full 10 minutes before serving.

Variations

• Change the seasoning: use another favourite spice blend in place of Jamie's Spice Mix.
• Use a grill pan: cook the chicken indoors on a heated grill pan instead of an outdoor grill.
• Serve it cold: chill the cooked chicken and slice it for salads or sandwiches.
• Make it a meal: serve with grilled vegetables or potatoes.
• Prepare ahead: marinate the chicken overnight in the fridge.

Common mistakes to avoid

• Uneven coating: turn the pieces through the marinade so all sides are covered.
• Short marinating: allow at least 2 hours in the fridge for the marinade to coat the chicken.
• Grilling before heating: heat the grill or grill pan before adding the chicken.
• Guessing doneness: check the thickest part and cook to 74°C (165°F).
• Skipping the rest: tent the chicken with foil for 10 minutes after grilling.

How to store

Refrigerate cooked chicken in a covered container and use within 3–4 days. Reheat until piping hot, or serve it cold. The recipe also allows the chicken to be frozen with its marinade before cooking; thaw it before continuing.

Frequently asked questions