If you are looking for the secret to the juiciest, most flavorful grill creation on the planet, we know a guy. And he knows a lot about Pop’s Grilled Chicken Breast. Now, our pop doesn’t grill just any old way. He starts with a citrusy yogurt-based marinade he created to seal in all the juicy juices while also creating a crust like no other. If you are tired of eating the kind of chicken that’s dried out and rubberier than maw’s ’54 Chevy tires, then Pop’s Grilled Chicken Breast will quickly convert your poultry requirements to a higher standard. He wasn’t head chef and bottle washer for nothing! Pop knows where it’s at and he knows that nothing beats this juicy, tender chicken you’ll be dreaming of from now on!

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  • 4 (6-ounce) chicken breasts, boneless and skinless, pounded to 1/2-inch-thickness
  • 1 cup plain, full-fat yogurt
  • zest and juice of 1 lemon
  • 4 scallions, white parts coarsely chopped and green parts reserved
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • kosher salt, to taste
  • black pepper, to taste


Step 1 –Place the chicken breasts in a large bowl.

Step 2 –In a food processor, add the yogurt, the lemon zest, the lemon juice, the white parts of the scallions, the garlic, the olive oil, the salt, and the black pepper and process until it is smooth.

Step 3 –Pour the yogurt mixture over the chicken breasts, turning them a few times to coat, until they are submerged in the marinade.

Step 4 –Cover the bowl with a clean towel and refrigerate the chicken breasts for at least 30 minutes and up to 3 hours.

Also Read:  Oven-Baked Chicken Thighs

Step 5 –Preheat the grill to medium heat.

Step 6 –Place the chicken breasts on a large platter and let the excess marinade drip back into the bowl.

Step 7 –Sprinkle the chicken breasts with the salt and the pepper.

Step 8 –Grill the chicken breasts, flipping them once halfway through, until they reach an internal temperature of 165 degrees F, about 4-5 minutes per side.

Step 9 –Let the chicken breasts rest for 5 minutes.

Step 10 –Plate and serve