For chicken coated in yoghurt and breadcrumbs on the BBQ, marinate boneless thighs in seasoned plain yoghurt for at least 1 hour, press them into panko mixed with oil and herbs, then cook them over medium indirect heat on an oiled grill tray for 20 to 25 minutes, turning once, until the centre reaches 165°F (74°C). The yoghurt keeps the meat juicy and acts as the glue for the crumbs.
Breadcrumbs straight on bare grill bars tend to stick and scorch, so the method below uses a perforated grill tray or oiled foil and the cooler side of the barbecue. You still get smoke and a crisp, golden crust.
Why Yoghurt and Breadcrumbs Work on the Grill
Yoghurt is mildly acidic, which tenderises the surface of the chicken without turning it mushy the way a long citrus marinade can. Its thickness also clings to the meat, so the crumbs stick without a separate flour-and-egg station. Mixing a little oil into the breadcrumbs before coating is the trick for a BBQ: dry crumbs never brown properly on a grill, while oiled crumbs toast evenly.
Thighs are the best cut here. They stay moist through the longer, gentler cook that the coating needs. Breasts work if you halve them horizontally so they are no more than 3/4 inch thick.
Ingredients
- 2 lb (900 g) boneless, skinless chicken thighs (about 8 thighs)
- 1 cup (240 g) plain whole-milk yoghurt
- 2 cloves garlic, finely grated
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon black pepper
- 1 1/2 cups (90 g) panko breadcrumbs
- 1/4 cup (25 g) finely grated Parmesan (optional)
- 2 tablespoons chopped parsley
- 3 tablespoons olive oil, plus extra for the tray
Instructions
- Marinate. Stir the yoghurt, garlic, lemon juice, paprika, cumin, 1 teaspoon salt and the pepper together. Add the chicken, turn to coat and refrigerate for 1 to 12 hours.
- Make the crumb. Mix the panko, Parmesan, parsley, remaining 1/2 teaspoon salt and the olive oil with your fingers until every crumb looks lightly damp.
- Coat. Lift each thigh from the marinade, let the excess drip off so a thin layer remains, then press it firmly into the crumbs on both sides. Rest on a rack for 10 minutes so the coating sets.
- Set up the BBQ. Heat the grill to medium, around 375 to 400°F, and set it for two-zone cooking: burners or coals on one side only. Put an oiled perforated grill tray (or a sheet of heavy foil brushed with oil) on the cool side.
- Cook. Lay the chicken on the tray, close the lid and cook 10 to 12 minutes. Turn carefully with a thin spatula and cook another 10 to 12 minutes.
- Check doneness. The thickest piece must read 165°F (74°C) on an instant-read thermometer. If the crust needs more colour, slide the tray over direct heat for the last 1 to 2 minutes per side.
- Rest. Rest 5 minutes before serving so the crust stays crisp and the juices settle.
Cook and Prep Times
- Prep: 15 minutes
- Marinating: 1 to 12 hours
- Cook: 20 to 25 minutes
- Serves 4
Tips for a Crisp Coating
- Do not move the chicken for the first 10 minutes; the crust releases once it has set.
- Keep the lid down. It turns the grill into an oven and cooks the meat through before the crumbs burn.
- Pat off heavy marinade. Thick puddles of yoghurt turn the coating soggy.
- Discard leftover marinade that has touched raw chicken; never use it as a sauce.
Serving and Storage
Serve with a garlic-yoghurt dip made from fresh yoghurt, lemon wedges, grilled corn or a crunchy slaw. Refrigerate leftovers within 2 hours and eat them within 3 days. Reheat in a 400°F oven or an air fryer for 6 to 8 minutes to bring back the crunch; the microwave makes the crumb soft.
Frequently Asked Questions
Can I use Greek yoghurt?
Yes. Thin it with 2 to 3 tablespoons of milk so it coats the chicken evenly instead of clumping.
Can I cook it directly on the grill bars?
You can, but oil the bars well and expect some crumb to stick. A tray gives a much neater result.
Will it work in the oven if it rains?
Bake on an oiled rack set over a sheet pan at 425°F for 25 to 30 minutes, until the chicken reaches 165°F.