Greek Yogurt Marinade for Chicken, Pork, or Lamb
Elevate your chicken, pork, or lamb with this Greek yogurt marinade. This blend of creamy full-fat Greek yogurt, tangy lemon, minced garlic, and fresh dill infuses your meat with irresistible flavors. With easy steps and minimal marinating time, you'll have a perfect protein in no time, whether it's hot off the grill or direct from the oven.
Servings 2 pounds
Equipment
- A large liquid measuring cup
- A garlic press
Ingredients
- 5.3 oz full fat plain Greek yogurt
- 1.5 tsp DC kosher salt
- 2 oz oil
- 2-3 large garlic cloves pressed or minced
- 1 tbsp chopped fresh dill fronds
- zest from 1 lemon
- juice from ½ lemon 1.5 to 2 ounces
Instructions
- Pour oil into a large liquid measuring cup. Scoop the Greek yogurt out of its container and into the cup as well.
- Zest the lemon using a microplane. Place the microplane on top of the measuring cup, so that the zest falls straight in. Zest the lemon by rubbing it against the microplane in short swipes, scraping just the vibrant yellow skin off into the bowl and not the lighter pith underneath. You may need to wipe the zest off the bottom of the microplane with your finger to get it all off.
- Once the zest is off, use a sharp knife and cutting board to cut the lemon in half. Juice half the lemon into the same bowl as the zest and storing the other half away for a different use.
- With the knife and cutting board, finely chop the fresh dill fronds, measure them out, and add them to the cup. Use a garlic press to press the garlic, or mince it with the knife and cutting board and add that and the kosher salt to the cup. Use a small whisk to combine the ingredients together.
- Use the marinade right away on your protein of choice.
Notes
- works for 1.75-2 lbs of of meat.
- For chicken, pork, or lamb, the recommended marinating time is between 1.5 and 2 hours in the fridge.
- Bring the protein out of the fridge for last 15 minutes to warm slightly.
- Tip for cooking on the grill: start with a high heat (500 degrees F) to get a good sear on your protein, then immediately turn it down to more of a medium heat (375-400 degrees F) to finish cooking.
- Tip for cooking in the oven: use a sheet pan with a lip, cover the inside with foil, and place a wire rack inside. Place the protein on the wire rack so that air circulates on both sides of the meat and the bottom doesn't get soggy or undercooked.
- Cook to the following internal temperatures: chicken: cook to 165 degrees F, pork: cook to between 145 and 160 degrees F, and lamb: cook to 145 degrees F