Yogurt Marinated Chicken with Herby Sumac Salad and Couscous Recipe
This Yogurt Marinated Chicken with Herby Sumac Salad is a vibrant and flavorful dish featuring tender chicken marinated in a spiced Greek yogurt blend, grilled to perfection, and served with a fresh and zesty sumac salad alongside fluffy couscous and warm chickpeas. The tangy yogurt sauce complements the smoky chicken and herbaceous salad, making it a perfect family-style meal or elegant individual plates for gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Grilling
- Method: Grilling
- Cuisine: Middle Eastern
- Diet: Low Fat
Ingredients
Chicken and Marinade
- 2 lbs chicken breasts, about 3 breasts with tenderloins on (32 oz / 900 grams)
- ½ teaspoon salt
- 1¼ cups low-fat Greek yogurt (10.5 oz / 300 grams)
- 3 teaspoons mild curry powder
- 2 large cloves garlic (grated or minced)
- ⅔ teaspoon salt
- ½ teaspoon black pepper
Sumac Salad
- 12 oz cherry tomatoes, halved (350 grams)
- 2 Lebanese cucumbers (sliced)
- ½ red onion (cut into quarters and thinly sliced)
- ⅓ cup fresh mint leaves
- ⅓ cup fresh cilantro (coriander leaves)
- 1 teaspoon sumac (can be omitted)
- 1.5 teaspoons sugar
- ½ teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Juice of 1 lime
Couscous and Chickpea Side
- 2 cups cooked couscous (instant couscous, cooked as per packet instructions)
- 1 cup canned chickpeas, rinsed and drained (about 150 grams / 5-6 oz)
- 2 teaspoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Prep the chicken: Cut the tenderloins off the chicken breasts. Slice each breast in half horizontally through the thickest part to create two pieces of similar thickness. Season all pieces lightly with salt and pepper and set aside.
- Make the marinade and sauce: In a large bowl, combine the Greek yogurt, curry powder, grated garlic, ⅔ teaspoon salt, and ½ teaspoon black pepper. Stir well. Scoop half of this yogurt mixture into a separate bowl to serve later as a sauce.
- Marinate the chicken: Add all the chicken pieces to the remaining yogurt marinade and mix thoroughly to coat. Cover the bowl and refrigerate for at least 30 minutes, ideally overnight for deeper flavor.
- Make the sumac salad: In a large salad bowl, whisk together olive oil, lime juice, red wine vinegar, sumac, sugar, and ½ teaspoon salt. Add the sliced red onion and stir to coat with dressing. Layer cucumbers, tomatoes, mint, and cilantro on top without stirring; toss just before serving.
- Prep the sides: Cook couscous according to packet instructions. Season it with salt, pepper, olive oil, lemon juice, and optional spices like paprika, cumin, or garlic powder. Warm the rinsed chickpeas and stir through. Set both aside until serving.
- Cook the chicken: Remove the marinated chicken from the fridge and allow it to reach room temperature for 10–15 minutes. Preheat a grill or BBQ to high heat. Cook chicken pieces for about 10 minutes per side on a BBQ or 6–7 minutes per side on a stovetop grill pan, until thicker pieces reach 75°C / 165°F. Remove smaller tenderloin pieces a minute or two earlier. Let chicken rest 2–3 minutes before slicing.
- Assemble and serve: For family-style dining, place couscous, sliced chicken, and yogurt sauce in separate bowls for self-serving. For individual plating, spread 2 tablespoons of yogurt sauce on the plate, then add couscous, sliced chicken, and a generous scoop of salad. Drizzle salad juices over all just before serving.
Notes
- Marinate the chicken overnight for best flavor and tenderness.
- Sumac adds a tangy, lemony flavor to the salad but can be omitted if unavailable.
- The salad should be layered and not tossed too early to keep ingredients fresh and colorful.
- Use a meat thermometer to ensure chicken is safely cooked to 75°C / 165°F.
- Instant couscous can be substituted with regular couscous, adjusting cooking time accordingly.
- Leftover yogurt sauce pairs well with grilled vegetables or as a dip.
