Yogurt Marinated Chicken with Herby Sumac Salad

Table of Contents

This yogurt marinated chicken is where three of my favorite cuisines collide — Middle Eastern yogurt-marinated meat, Mediterranean fresh herb salad, and a touch of Asian-inspired curry spice that ties it all together into one very happy plate.

At A Glance

⏱ Ready In: 50 minutes + 30 minutes marinating time (or overnight)

🍽 Serves: 6

🌱 Diet: High-Protein, Gluten-Free (with rice or potatoes as a side), Nut-Free

💪 Nutrition Highlights: High in lean protein from chicken breast, fiber from chickpeas and fresh vegetables, and healthy fats from olive oil

🥕 Main Ingredients: Chicken breast, Greek yogurt, curry powder, garlic, cherry tomatoes, cucumbers, sumac, fresh herbs

🔥 Flavor Profile: Creamy, gently spiced, tangy, and fresh with a herby, citrusy finish

🧊 Meal-Prep Friendly: Store chicken, salad (undressed), and sauce separately in the fridge for up to 3 days. Don’t dress the salad until serving.

🍽 Best Served With: Instant couscous, steamed rice, or roasted potatoes

I’ve always been a little obsessed with the way yogurt is used in Middle Eastern cooking — not just as a condiment, but as a marinade that genuinely transforms the meat. It tenderizes, it flavors, and when you grill chicken that’s been sitting in it, you get this gorgeous, slightly charred crust with the juiciest interior.

This grilled chicken recipe is my riff on that tradition, with Greek yogurt, a touch of mild curry powder (hello, Asian fusion detour), and lots of garlic. The curry powder is a deliberate twist — it adds warmth without heat and a subtle golden hue to the finished chicken that I absolutely love. Then there’s the sumac salad: juicy cherry tomatoes, crisp Lebanese cucumbers, red onion, and a generous handful of fresh mint and cilantro (coriander), all dressed in a lime, red wine vinegar, and sumac dressing that is genuinely addictive.

It’s the kind of weeknight meal I make when I want to feel like I’ve traveled somewhere wonderful without leaving the kitchen. The best part? You can have the chicken marinating in yogurt overnight, prep the salad in advance, and have dinner on the table in under 20 minutes of active cooking.

👩‍🍳 You might also like these recipes: coconut yogurt chicken, chicken shawarma baked rice, Mediterranean pasta salad, healthy chicken bites (baked or air fried), Persian salad with pomegranate, or Mediterranean couscous salad.

What You’ll Need

Here is what you’ll need for this Greek yogurt marinated chicken recipe. Find the full measurements in the recipe card below.

For the chicken:

Chicken breasts — I use about 2 lbs / 900 grams, around 3 breasts with tenderloins on. Slicing them through the thickness before grilling means everything cooks evenly. You could also use chicken thighs for extra juiciness.

Salt — just a light seasoning on the meat itself before marinating.

For the yogurt marinade:

Low-fat Greek yogurt — the backbone of the marinade. It tenderizes the chicken thanks to its acidity and clings to every piece, keeping things juicy on the grill. Full-fat works too, and will be slightly richer.

Mild curry powder — this is where the Asian fusion sneaks in. It adds warmth, colour, and a subtle earthiness without any heat. I use mild, but if you like a little kick, go medium.

Garlic — grated or minced. Don’t skip it. It mellows into the yogurt beautifully.

Salt and pepper — to season the marinade through.

For the sumac salad:

Cherry tomatoes — halved. Sweet and juicy, they basically become part of the dressing once everything sits together.

Lebanese cucumbers — thinner skin, fewer seeds, and they stay crisp. English cucumber works too.

Red onion — sliced thin. Mixing it through the dressing first takes the sharp edge off while keeping the flavor.

Fresh mint and cilantro (coriander leaves) — the herbs are non-negotiable here. They’re what make the salad feel genuinely fresh and Middle Eastern.

Sumac — the star spice of the salad. It’s tangy, slightly citrusy, and a little earthy. If you can’t find it, a little extra lime juice is a reasonable sub, but do try to track it down.

Sugar — just a small amount to balance the vinegar and lime.

Olive oil, red wine vinegar, and lime juice — the dressing trio. Together they’re bright, slightly tart, and really good poured over grilled chicken.

For the couscous side:

Instant couscous — cooks in minutes. Season it well.

Chickpeas — adds fiber, protein, and a little heartiness. Canned is perfectly fine.

How To Make Yogurt Marinated Chicken with Herby Sumac Salad

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this dish.

Prep and slice the chicken. Cut the tenderloins off each breast, then slice each breast horizontally through the thickest part so you have two pieces of similar thickness. Place on a board and season lightly with salt and pepper.

Make the marinade. In a large bowl, stir together the Greek yogurt, curry powder, minced garlic, and salt. Scoop half into a separate bowl — this becomes your serving sauce later.

Marinate the chicken. Add all the chicken pieces to the remaining yogurt mixture and toss to coat well. Cover and refrigerate for at least 30 minutes, or overnight if you’re getting ahead.

Make the sumac salad dressing. In a bowl, whisk together the olive oil, lime juice, red wine vinegar, sumac, sugar, and salt. Add the sliced red onion and toss first — this softens the sharpness. Then layer the cucumbers, tomatoes, mint, and cilantro on top. Don’t stir until just before serving.

Prep your sides. Cook the couscous and warm the chickpeas. These can both be reheated easily.

Grill the chicken. Take the chicken out of the fridge and let it come to room temperature. Preheat your grill or BBQ to high. Cook for 10 minutes per side on a BBQ, or 6–7 minutes per side on a stovetop grill pan, until the internal temperature reaches 75°C / 165°F. The smaller, thinner pieces will cook faster — keep an eye on them and pull them off the heat a little earlier. Rest for a couple of minutes before slicing.

Assemble and serve. Smear a couple of tablespoons of yogurt sauce on each plate, top with couscous, sliced chicken, and a generous scoop of salad. Drizzle the salad juices over everything — they are genuinely the best part.

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Recipe Tips

Marinating time matters. 30 minutes is fine, but overnight marinating gives you noticeably juicier, more flavorful chicken. Great for prepping ahead.

Check the temp on the thicker pieces. The smaller tenderloin pieces will cook faster than the larger breast halves. I use a meat thermometer on the thicker pieces and pull the smaller ones off a minute or two earlier.

Don’t skip resting the chicken. Even a couple of minutes of resting before slicing makes a real difference to juiciness.

Hold off on dressing the salad. Toss the salad together just before serving so the herbs stay bright and the cucumbers stay crisp. The onion can sit in the dressing for a bit — it actually benefits from it.

Swap the side freely. Couscous is my go-to here, but this is equally good with steamed rice or crispy roasted potatoes. To keep the whole meal gluten-free, go with rice or potatoes instead of couscous.

Storage. Store the grilled chicken, yogurt sauce, and undressed salad separately in airtight containers in the fridge for up to 3 days. Reheat the chicken gently in a pan or microwave. Dress the salad fresh each time.

Make it your own. Try this with bone-in chicken pieces for a slower cook, or use it as a marinade for lamb chops — it works beautifully with both.

Serving Suggestions

This is a complete meal on its own — especially if you’re generous with the couscous and chickpeas. The way I love to serve it for a dinner party or a relaxed weekend dinner is family-style: a big platter of sliced grilled chicken, a bowl of couscous, the salad, and the yogurt sauce set out in the middle of the table for everyone to help themselves. The salad juices pooling at the bottom of the bowl are liquid gold — spoon them over the top of everything before digging in. If you’re keeping things lighter, skip the couscous and serve with just the salad and sauce. Leftovers make an excellent next-day lunch bowl or wrap filling.

You can also serve this dish with my Persian salad, my cucumber tomato feta salad, this Mediterranean-style green bean and potato salad, or roasted cauliflower with lemon tahini sauce.

💬 If you’ve tried this yogurt marinated chicken with herby sumac salad or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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Juicy grilled chicken marinated in Greek yogurt and curry, served with a bright and herby sumac salad — a high-protein, Middle Eastern and Mediterranean-inspired meal that’s made for sharing. Find step-by-step photos and more recipe tips above.

Prep the chicken. Cut the tenderloins off the chicken breasts. Slice each breast in half horizontally through the thickest part — you’ll end up with two pieces of similar thickness (one longer, one shorter). Place all pieces on a board or plate and season lightly with salt and pepper.

Make the marinade and sauce. In a large bowl, combine the Greek yogurt, curry powder, grated garlic, salt, and pepper. Stir well. Scoop half of the yogurt mixture into a separate bowl and set aside — this is your serving sauce.

Marinate the chicken. Add all the chicken pieces to the yogurt in the large bowl and mix through until every piece is well coated. Cover and refrigerate for at least 30 minutes, or overnight for best results.

Make the sumac salad. In a large salad bowl, whisk together the olive oil, lime juice, red wine vinegar, sumac, sugar, and salt. Add the sliced red onion and stir through the dressing. Layer the cucumbers, tomatoes, mint, and cilantro on top. Set aside and don’t stir until just before serving.

Prep the sides. Cook the couscous according to the packet instructions. Season with salt and pepper, add a little olive oil and lemon juice (about 2 tsp each) and any spices you like (paprika, cumin, garlic powder). Warm the chickpeas and stir through. Set aside — both can be reheated easily. Some instant couscous packets come pre-flavored so you won’t need to add much to it.

Cook the chicken. Remove the marinated chicken from the fridge and allow it to come to room temperature for 10–15 minutes. Preheat your grill or BBQ to high heat. Cook the chicken for about 10 minutes per side on an outdoor BBQ, or 6–7 minutes per side on a stovetop grill pan, until the internal temperature of the thicker pieces reaches 75°C / 165°F. The smaller tenderloin pieces will cook faster — remove them from the heat a minute or two earlier. Rest the chicken on a board for 2–3 minutes before slicing.

Assemble and serve. To serve family-style, place

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