# A Grilled Chicken Marinade That Actually Gets Into the Meat

> The most reliable marinade for grilled chicken is yoghurt-based: lactic acid breaks down protein slowly without wrecking the texture the way lemon alone does. The ratio is one cup of yoghurt, three tablespoons of oil, the juice of a lemon, garlic and spices per kilo of chicken, marinated 4 to 12 hours.

**Egyptian Cuisine · 15 min · 6 servings · 90 kcal per serving**

Most grilled chicken comes out dry for one of two reasons: a marinade that only sat on the surface, or one so acidic it ruined the meat over a long soak. Yoghurt solves both — its acidity is gentler than lemon, and the fat in it carries the spices inward.

## Ingredients


### Base
- 1 cup — full-fat yoghurt
- 3 tbsp — olive oil
- 1 lemon — juice of
- 6 cloves — garlic, crushed

### Spices
- 1 tbsp — paprika
- 1 tsp — cumin
- 1 tsp — ground coriander
- 1 tsp — mixed spice
- ½ tsp — turmeric
- ½ tsp — black pepper
- 2 tsp — salt

### Optional
- 1 tbsp — white vinegar

## Method

1. **Prepare the chicken** — Wash the chicken and dry it thoroughly with kitchen paper. Then cut deep slashes into the thick parts — the thigh and the breast. That's where the marinade gets in.
2. **Mix the marinade** — Whisk the yoghurt with the oil, lemon juice and garlic until smooth. Add all the spices and the salt and stir.
3. **Marinate** — Rub the marinade into the chicken by hand, working it into the slashes and under the skin. Cover and refrigerate.
4. **Timing** — Four hours minimum, twelve hours ideal. Don't go past 24 hours — the texture starts turning mushy.
5. **Before grilling** — Take the chicken out half an hour before cooking so it comes to room temperature, and wipe off the excess marinade so it doesn't burn on the grill.

## Tips

- Marinade under the skin, not on it — that's what gets flavour into the meat itself.
- The salt goes in the marinade from the start; it's what helps the meat hold on to its moisture.
- The same marinade works in a 200°C oven, over charcoal, or in an air fryer.
- You can marinate and freeze — the chicken marinates as it thaws in the fridge.

## FAQ

### How long should chicken marinate?
Four to twelve hours is ideal. Under two hours won't penetrate; over 24 and the texture goes soft.

### Can I make it without yoghurt?
Yes — swap in half a cup of oil and more lemon, but cut the time to four hours, because lemon on its own toughens the meat over a long soak.

### Why does my chicken dry out?
Heat that's too high, or too long on it. Chicken is done at 74°C in the thickest part — every minute after that dries it further.

---

Source: https://hanakoleah.com/en/egyptian-cuisine/grilled-chicken-marinade-recipe
Edited by: Marwa Mohamed
Last updated: 2026-10-30