Yogurt Marinated Chicken
Our yogurt marinated chicken is tender, juicy, and full of flavor. Made with Greek yogurt, lemon, and spices, it’s perfect for any cooking method.
If you’re looking for an easy way to add a new flavor variation to chicken, a Greek yogurt marinade is the answer.
With plain Greek yogurt, lemon, garlic, and a handful of spices, our marinade transforms ordinary chicken into a dish that works with just about any cooking method.
This marinade a staple in my kitchen, because it’s quick to prepare, versatile, and works with any cut of chicken—breasts, thighs, bone-in, or boneless.
Whether you’re grilling out, baking for a family meal, or pan-searing on a busy weeknight, this recipe delivers every time.
Looking for other chicken recipes? Try our chicken cornbread casserole, crock pot white chicken chili, and panko chicken.
Tips for Perfect Yogurt-Marinated Chicken
- Remove Excess Marinade: Scrape off as much marinade as possible before cooking. Too much left on the chicken can caramelize, burn, or stick to the pan or grill.
- Discard Leftover Marinade: Always discard any leftover marinade that has come into contact with raw chicken to avoid cross-contamination.
- Cook to 165°F: Use an instant-read thermometer and remove the chicken as soon as it reaches an internal temperature of 165°F (75°C). Overcooking will dry it out.
- Spice It Anyway You Like: Adjust the spices to suit your tastes. Add cayenne for heat or a little more paprika for depth.
Variations
- Swap the oregano for thyme or rosemary.
- Add a splash of red wine vinegar for brightness and tanginess.
- Use the marinade on other proteins like pork, lamb, or shrimp. Just make sure to adjust the marinating time.
Cooking Methods
- Grill: Preheat to medium-high heat. Cook the chicken for 6-8 minutes per side until the internal temperature reaches 165°F (75°C).
- Bake: Preheat the oven to 400°F (200°C). Arrange the chicken on a parchment-lined baking sheet, and bake for 20-25 minutes.
- Pan-Sear: Heat a skillet over medium heat, and add some olive oil. Cook the chicken for 6-8 minutes per side until the juices run clear and the chicken is cooked through.
Serving Suggestions
- Gyros: Slice the chicken and serve in warm pita bread with cucumbers, tomatoes, red onions, and a dollop of tzatziki sauce.
- Salads: Add sliced chicken to a fresh salad with romaine, feta, Kalamata olives, and lemon vinaigrette.
- Grain Bowls: Layer with quinoa or couscous, roasted vegetables, hummus, and fresh herbs.
- Wraps: Combine with spinach, shredded carrots, and avocado in a wrap with a light yogurt dressing.
- Lighter Fare: Pair with roasted vegetables like zucchini, asparagus, or cherry tomatoes.
Why use yogurt as a marinade?
Yogurt contains lactic acid, which helps tenderize chicken without making it tough, unlike harsher acidic marinades. It also adds flavor and locks in moisture, resulting in juicy, flavorful chicken.
What kind of yogurt works best?
Plain Greek yogurt is ideal for its thick texture and tangy flavor. Regular plain yogurt works, too. Make sure to avoid flavored or sweetened varieties.
Can I use this marinade on other proteins?
Absolutely. It works well with pork, lamb, or shrimp. Just adjust the marinating time. Seafood only needs about 15-20 minutes.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Reheating: Warm gently over low heat in a skillet, oven, or microwave until heated through.
More Chicken Recipes
- Creamy Chicken and Wild Rice Soup
- Chicken Tater Tot Casserole
- Chicken Mushroom Fettuccine
- Creamy Mushroom Chicken
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Ingredients
- 1 cup plain Greek yogurt
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- Zest and juice of 1 lemon
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 pound boneless skinless chicken breasts
Instructions
Prepare the Marinade:
- In a medium bowl, mix the Greek yogurt, olive oil, garlic, lemon zest, lemon juice, oregano, cumin, paprika, salt, and black pepper until well combined.1 cup plain Greek yogurt2 tablespoons olive oil3 garlic clovesZest and juice of 1 lemon1 tablespoon dried oregano1 teaspoon ground cumin1 teaspoon paprika½ teaspoon salt¼ teaspoon ground black pepper
Marinate the Chicken:
- Place the chicken breasts in a large resealable plastic bag or a shallow dish.1 pound boneless skinless chicken breasts
- Pour the marinade over the chicken, ensuring all pieces are well coated.
- Seal the bag or cover the dish, and refrigerate for at least 2 hours or overnight if time allows.
Cook the Chicken (Use one of the methods below):
- Grill: Preheat your grill to medium-high heat. Remove excess marinade from the chicken and grill for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C).
- Bake: Preheat your oven to 400°F (200°C). Place the marinated chicken on a parchment-lined baking sheet and bake for 20-25 minutes, or until cooked through.
- Pan-sear: Heat a skillet over medium heat with a bit of olive oil. Cook the chicken for about 6-8 minutes per side until golden brown and fully cooked.
Rest and Serve:
- Let the chicken rest for 5 minutes before serving to retain its juices.
- Serve with rice, roasted vegetables, or a fresh salad.
Notes
- The calories listed are an approximation based on a 4-ounce grilled chicken breast. However, due to some of the marinade not being used, the actual calories will vary. Please use an online calculator of your choice to determine the exact amounts based on the amount of marinade consumed. We used about ¾ cup of marinade total.
- If you pan-sear or grill the chicken, oil the pan/grates really well. The chicken has a tendency to stick if there’s too much marinade on the surface.
- Regardless of the cooking method used, the chicken should reach an internal temperature of 165°F (75°C) when done.