Basting this yogurt-and-herb marinated chicken with garlic butter makes it extra-juicy and flavourful. A cool cucumber and melon salad is perfect on the side.

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PREP15 min
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Cooking25 min
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Ready in40 min




  1. Step
    In a blender, combine yogurt, lemon juice, basil, parsley, tarragon, lemon zest, salt and pepper; blend until smooth. Set aside 3 tbsp (45 mL) marinade for salad dressing and transfer the remaining marinade to a large resealable plastic freezer bag. Add chicken; seal and refrigerate for at least 30 minutes or up to overnight.
  2. Step
    In a small pot set over medium heat, combine butter and garlic; heat for 1 or 2 minutes or until fragrant and butter is melted. Keep warm.
  3. Step
    Preheat grill to medium-high and grease grates well. Remove chicken from marinade, discarding marinade. Grill chicken, basting occasionally with garlic butter, for 5 to 7 minutes per side or until cooked through.
  4. Step
    Using a mandoline or vegetable peeler, shave cucumbers and melon into long ribbons (or slice very thinly with a knife). Just before serving, in a medium bowl, combine reserved marinade and olive oil; toss with cucumbers and melon. Serve with grilled chicken.


Nutritional info per serving:

1/4 Recipe

Calories 430
Fat 27 g
Saturated Fat 10 g
Cholesterol 170 mg
Sodium 340 mg
Carbohydrates  6 g
Fibre 1 g
Surgars 4 g
Protein  40 g

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Garnish with a handful of fresh herbs if desired. The chicken can also be served with flatbread or rice pilaf.