Yogurt is a popular ingredient used for marinating chicken. It acts as a tenderizer and adds moisture, flavor, and tanginess to chicken. Yogurt contains natural enzymes and acids that help break down tough fibers in the meat, resulting in more tender and juicy chicken. Additionally, the creamy texture adheres well to the chicken and allows spices, herbs, and other marinade ingredients to penetrate deeply into the meat. Marinating chicken in yogurt is an easy way to add lots of flavor and make the chicken exceptionally moist and delicious.
How does yogurt tenderize chicken?
Yogurt contains enzymes and acids that help tenderize chicken through the process of denaturing proteins. The main components in yogurt that contribute to tenderizing are:
- Lactic acid – This mild acid breaks down tough collagen proteins in the chicken.
- Calcium – Helps disrupt muscle fibers.
- Protease enzymes – These enzymes weaken protein structures.
As these agents get absorbed into the chicken, the muscle fibers start to breakdown, becoming looser and more tender. The calcium and lactic acid alter the pH levels and loosen protein bonds. Meanwhile, proteases directly break down and dissolve proteins.
In addition, yogurt contains fat which lubricates the muscle fibers, allowing them to slide apart more easily when chewing instead of sticking together. The combined action of acids, enzymes, and fat makes chicken marinated in yogurt exceptionally soft and tender.
How does yogurt keep chicken moist?
Yogurt is able to retain and infuse moisture into chicken through:
- Absorption – The liquid and fat in yogurt penetrate deep into the chicken.
- Adhesion – Yogurt sticks strongly to the surface of the meat.
- Acid breakdown – Lactic acid slightly denatures proteins, loosening their structure to hold more moisture.
- Salt control – Yogurt allows salt to penetrate while limiting excessive drying.
As yogurt gets rubbed on and absorbed into the chicken, it leaves behind moisture and fat. This retention of fluid within the meat helps it stay juicy when cooked. The yogurt also adheres firmly on the exterior, acting as a protective coating to seal in juices.
At the same time, the lactic acid in yogurt lightly denatures the proteins. This relaxes their tightly bundled structure so they can hold on to more water molecules.
Finally, yogurt moderates the drying effects of salt in a marinade. The salt helps flavor penetrate while the yogurt prevents excessive moisture loss.
How does yogurt add flavor to chicken?
Yogurt is able to deeply infuse chicken with bright, tangy flavor through:
- Acidity – Lactic acid provides tanginess.
- Spices – Yogurt carries other spices/herbs into the meat.
- Marination – Longer marinating time allows more flavor absorption.
- Adhesion – Thick yogurt sticks strongly to coat chicken with flavor.
The natural tartness of yogurt comes through, giving chicken a bright citrusy flavor. Yogurt also forms an excellent marinade base for carrying spices, herbs, garlic, etc to add lots of flavor options.
As yogurt penetrates the meat over several hours or days of marinating time, it leaves behind a vibrant, acidic taste. The thick, sticky texture also allows it to thoroughly coat and stick to the chicken surface for direct flavor transfer.
How long should you marinate chicken in yogurt?
For best results, chicken should be marinated in yogurt from 2 hours to 3 days. Here is an approximate timeline for yogurt chicken marination:
- 2-4 hours – Adds light flavor and moisture.
- 6-12 hours – Noticeable tenderizing and flavor infusion.
- 24 hours – Significant tenderizing and moisture retention.
- 48-72 hours – Maximum impact, meat is very juicy, soft, and flavorful.
Short marination times under 4 hours will still give you tasty, subtly flavored chicken. For more pronounced effects, marinate for at least 6-12 hours. Marinating for a full day allows the yogurt to deeply penetrate and tenderize. For extreme tenderness and flavor, you can marinate in the refrigerator up to 3 days.
Tips for marinating duration
- Boneless cuts absorb faster – Marinate skinless boneless breasts 6-12 hours.
- Bone-in parts need longer – Marinate bone-in thighs or drumsticks for 24-48 hours.
- Whole chickens absorb slowest – Require 2-3 days soaked in yogurt.
The thickness and bone structure impacts marinating time. Thinner boneless cuts like breasts and fillets will tenderize faster than thick bone-in parts. For whole chickens, it’s best to marinate for the full 72 hours if possible.
What ratio of yogurt to chicken should be used?
For ideal results, use a yogurt to chicken ratio of approximately 1:4 – meaning 1 cup yogurt per 4 lbs chicken. Here are suggested amounts:
Chicken Weight | Yogurt Amount |
---|---|
1 lb | 1/4 cup |
2 lbs | 1/2 cup |
3 lbs | 3/4 cup |
4 lbs | 1 cup |
This ratio ensures there is enough yogurt to completely coat the chicken and penetrate deep into the meat. Too little yogurt won’t have much of an effect.
Aim to evenly rub the yogurt all over the chicken. Flipping and massaging periodically as it marinates will enhance distribution.
Tips for best coverage
- Cut chicken into smaller pieces so yogurt coats evenly.
- Use resealable plastic bags to marinate and distribute yogurt.
- Add yogurt below and above chicken in a container to totally surround.
Cutting chicken breasts or thighs into strips helps the yogurt contact all surfaces. Marinating in a bag lets you manually spread the yogurt around. Placing yogurt layers above and below chicken ensures complete coverage.
What’s the best kind of yogurt for marinades?
The best yogurts for chicken marinades are:
- Greek yogurt – Thick texture adheres well and carries flavors.
- Plain yogurt – Allows other flavors to shine without clashing.
- Full-fat yogurt – Higher fat content keeps chicken extra moist.
- Natural yogurt – Avoid added thickeners or sweeteners.
Greek yogurt is ideal, as its thick, creamy texture coats and sticks to the chicken better than regular yogurt. Using plain natural yogurt avoids any flavor competing with other marinade ingredients. Full fat yogurt infuses more moisture compared to low or non-fat varieties. Stay away from pre-flavored yogurts or those with added thickeners like gelatin or pectin.
What ingredients go well with yogurt marinades?
Some excellent mix-ins for yogurt chicken marinades include:
- Lemon juice – Brightens flavor with acidity.
- Spices – Curry powder, paprika, cumin, coriander, etc.
- Herbs – Mint, dill, parsley, cilantro, oregano, basil.
- Garlic – Adds aroma and savory depth.
- Oil – Helps carry flavors and improves texture.
- Salt – Enhances overall taste when balanced.
The tangy flavor of yogurt marinades pairs well with citrus, berries, garlic, onions, peppers, and fresh herbs. Spices like curry, cumin, paprika, and coriander also blend nicely. For even more tender chicken, add powdered meat tenderizer.
Sample yogurt marinade combinations
- Tandoori – yogurt, lemon, Indian spices, garlic, ginger, paprika, cumin
- Tzatziki – yogurt, lemon, dill, garlic, olive oil, mint
- Jerk – yogurt, lime, Jamaican jerk seasoning, habanero peppers, garlic, onion
- Mediterranean – yogurt, olives, olive oil, oregano, lemon, garlic, pepper
Get creative mixing and matching acids, herbs, spices, aromatics, and oils with yogurt to design your own signature marinades.
What are good ways to use yogurt marinated chicken?
Yogurt marinated chicken works great in dishes like:
- Grilled chicken – Gets caramelized flavor from the grill.
- Baked chicken – Stays juicy in the oven.
- Chicken skewers – Soak cubes in yogurt before skewering and grilling.
- Butter chicken – Tender cubes in tomato creamy Indian curry.
- Tandoori chicken – Charred in a hot oven after yogurt marinade.
- Chicken satay – Marinated strips perfect for this Southeast Asian dish.
- Chicken shawarma – Middle Eastern spiced and wrapped in flatbread.
The yogurt tenderized chicken stays moist during higher heat and longer cooking times. Marinated chicken works well in curries, stews, skewers, wraps, salads, and sandwiches.
Can you bake or grill chicken after marinating in yogurt?
Yes, chicken marinated in yogurt can be safely baked or grilled after marinating. The yogurt helps the chicken retain moisture, prevent drying out, and resist overcooking from the oven or grill.
Tips for cooking yogurt marinated chicken
- Pat chicken dry before cooking to help browning.
- Cook over medium heat – avoid burning from very high heat.
- Flip frequently and rotate pieces while baking/grilling.
- Brush with oil or glaze to help carry flavors while cooking.
- Grill on skin-side first, then flip halfway through.
Make sure to remove any excess yogurt clinging to the chicken before cooking. Use moderate heat around 375°F for baking or medium heat on the grill. Turning while cooking prevents burning. Brush cooked chicken with extra yogurt marinade or glaze for more flavor.
How to store and freeze yogurt marinated chicken?
Here are some guidelines for storing yogurt marinated chicken:
- Fridge – 3-5 days max in marinade.
- Freezer – 6 months for raw marinated chicken.
- Freezer – 4 months for cooked marinated chicken.
- Thaw frozen chicken in fridge before cooking.
- Discard marinade after thawing raw chicken.
Only marinate raw chicken in the refrigerator for a few days before cooking. For longer storage, freeze extra marinated raw chicken up to 6 months. Cooked marinated chicken can also be frozen for 4 months. Make sure to thaw all frozen chicken slowly in the fridge before cooking. Discard used marinade from raw chicken after thawing to avoid bacteria.
Food safety tips for yogurt marinades
When handling raw chicken and yogurt, follow these food safety guidelines:
- Refrigerate while marinating.
- Marinate in covered, non-reactive containers.
- Discard used marinade from raw chicken.
- Wash hands, utensils, surfaces after contact.
- Cook to safe internal temperature – at least 165°F.
Always keep raw chicken chilled at 40°F or below during marination. Use glass, plastic, or ceramic dishes which won’t react with acids. Never reuse a marinade that touched raw meat. Clean thoroughly after prep. Cook chicken until no pink remains and juices run clear. Take these precautions to avoid foodborne illness.
Conclusion
Marinating chicken in yogurt is an easy and flavorful way to get tender, juicy results every time. The natural enzymes and acids in yogurt penetrate the meat to dramatically soften and moisten it. Mix in spices, herbs, aromatics, and oil to create global flavor profiles. Allow enough marinating time for the yogurt to work its magic. Then you can grill, bake, or cook the chicken in recipes while retaining all that moisture and flavor. Follow basic food safety guidelines and yogurt marinated chicken offers a world of possibilities to enjoy this lean protein at its best.