Juicy, spicy and beautifully charred, this smoky chilli garlic grilled chicken marinated in a base of Greek yogurt is an incredibly easy way to make restaurant-style grilled chicken at home!
If you love chicken with a little heat and lots of flavor, this chilli garlic grilled chicken is for you! The smokiness of these grilled chicken is on another level thanks to the cast iron skillet used for grilling!
It's an incredibly simple chicken recipe, but the flavor is anything but ordinary.
Chicken thighs and drumsticks are coated in a creamy Greek yogurt marinade spiked with crispy chilli garlic oil and paprika, then grilled on a cast-iron skillet until juicy on the inside and beautifully charred around the edges.
The Story Behind This Chilli Garlic Grilled Chicken Recipe
I absolutely love recipes that come together from a few simple ingredients but somehow taste like you put in much more effort than you actually did.
This chilli garlic grilled chicken is one of those recipes.
I wanted to make grilled chicken with a really bold chilli-garlic flavor, but without putting together a long list of spices or making a complicated marinade.
So I reached for two ingredients that work beautifully with chicken—Greek yogurt and crispy chilli garlic oil.
The Greek yogurt gives the chicken a lovely tangy coating and helps keep the meat juicy, while the crispy chilli garlic oil brings in the heat, garlic and all those delicious little crispy chilli bits.
A touch of paprika adds warmth and color, and that's pretty much all this chicken needs.
The chicken is then arranged directly on a cast-iron skillet and cooked in a hot oven until completely cooked through and charred around the edges.
And those charred edges? That's where the magic happens!
The result is juicy, tender chicken with a fiery chilli-garlic flavor and beautifully caramelized edges. It's the kind of chicken that works equally well for a weeknight dinner, a weekend barbecue-style meal or even meal prep.
This Vegan hash-brown casserole has a crispy top, savory steak-style soy curls, fluffy tofu ’eggs.’ 27 grams of protein, rich in calcium, iron, and fiber, this is ultimate brunch centerpiece ! (27 grams protein, 8 grams fiber per serving! Gluten-free and nut-free with soy-free options.)
This casserole is based on the steak and eggs with hash browns from IHOP. I decided to turn it into a vegan casserole, so it has soy curls that are marinated and then baked along with onion, mushrooms, and peppers until everything starts to caramelize.
Then, we add crumbled tofu, seasonings, non-dairy yogurt or non-dairy cream, and vegan cheese. Spread that over everything, mix it up a little bit, and bake it again for a cheesy, 1-pan vegan steak and egg scramble.
While all of this is baking, we make our hash browns and crisp them in a skillet, then put them on top of the casserole before serving. You can actually serve the hash browns on the side or on top of the casserole.
I love making breakfast casseroles, like my eggs Benedict casserole and my Mexican egg casserole. In those recipes, I blend the tofu to make the egg mixture. I wanted to make a version where I didn’t have to use the blender, so there are fewer dishes to clean.
This is such a hearty breakfast, and it’s so delicious! For additional protein, you can add nutritional yeast and hemp seeds or more soy curls to the tofu mixture.
Why You’ll Love Hash Brown Casserole
27g protein
hearty, cozy breakfast casserole packed with fluffy tofu “egg”, vegan “steak”, cheese, and veggies
crispy hash brown topping
Meal prep friendly!
naturally gluten-free with nut-free and soy-free options
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