Herb and citrus grilled chicken

By Jason Skrobar
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  • 1/2 cup mixed soft fresh herbs, roughly chopped - parsley, cilantro, mint or basil
  • 4 cloves of garlic
  • 2” piece of ginger, peeled and roughly chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons lime juice
  • 1/2 cup plain yogurt
  • 1/4 cup extra virgin olive oil
  • 1-1/2 teaspoon smoked paprika
  • 1-1/2 teaspon kosher salt
  • 1-1/2 teaspoon cracked black pepper
  • 2 1-lbs skin on bone in chicken thighs and/or drumsticks


  1. Place herbs, garlic, ginger, lemon and lime juice, yogurt, olive oil, paprika, salt and pepper in a blender and blend until smooth.
  2. Place chicken in a resealable zip top bag and add marinade. Seal the bag and ensure all the chicken is coated in the marinade. Refrigerate the chicken for at least two hours or overnight.
  3. Remove the chicken from the fridge an hour before you want to grill.
  4. Pre-heat your bbq to medium heat and oil the grills. Using tongs, remove chicken from marinade and place on the grill skin side down. Grill for four to five minutes or until the skin has nicely crisped. Turn the chicken and continue to grill for an additional eight to ten minutes, flipping every few minutes. To ensure your chicken is properly cooked insert a meat thermometer into the thickest part of the thigh. The chicken is done when it reaches 165°F.
  5. Remove the chicken from the grill and let rest for five to ten minutes before serving. Enjoy!

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