Under 30 Minutes

Yogurt-Marinated Chicken with Watermelon Salad

To keep your basil fresh, wrap the stems in damp paper towels, place the bunch in a zip-top bag, and refrigerate.

  • Prep:
  • Total Time:
  • Servings: 4
Yogurt-Marinated Chicken with Watermelon Salad

Source: Everyday Food, June 2012


  • 2 cups 2 percent plain Greek yogurt
  • 8 cloves garlic, coarsely chopped
  • Coarse salt and ground pepper
  • 6 boneless, skinless chicken breasts (3 pounds total)
  • 3 tablespoons olive oil, plus more for grilling
  • 2 tablespoons red-wine vinegar
  • 1/2 small seedless watermelon, sliced
  • 1 pound tomatoes, sliced
  • 1/2 cup packed fresh basil leaves, torn
  • Olive oil


  1. In a large zip-top bag, combine yogurt, garlic, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Set aside 1/2 cup and refrigerate until ready to serve (or up to 1 day). Add chicken to bag and toss to coat. Refrigerate at least 8 hours (or up to 1 day).

  2. Heat a grill or grill pan to medium-high; clean and lightly oil hot grill. Remove chicken from marinade, scraping off excess. Grill chicken, covered, until cooked through, about 4 minutes per side. Let rest, covered, 10 minutes. Let 2 breasts cool, then wrap in plastic and chill for Tomato Gazpacho with Chicken.

  3. Meanwhile, whisk together oil and vinegar; season with salt and pepper. Arrange watermelon and tomatoes on a platter, drizzle with dressing, and sprinkle with basil, then season with salt and pepper. Serve alongside chicken and yogurt sauce.

Cook's Notes

Try It
Haven't ever had watermelon in a savory salad? It's surprising, refreshing, and so delicious.


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