Chicken Marinade with Greek Yogurt
Whip up this easy Chicken Marinade with Greek Yogurt and marinate boneless chicken overnight to infuse it with delicious flavors including garlic, lemon, cumin, paprika and oregano. It’s your choice whether to bake, grill or pan-fry the marinated chicken, and then you can enjoy it with a salad, as part of a sandwich or bowl, or with some sides.
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Greek yogurt marinated chicken is bursting with rich garlic, lemon and warm spices. It cooks with golden brown edges from the marinade and a mild Mediterranean-style flavor.
If you’re looking for another simple chicken recipe, you might enjoy my Grilled Chicken Tenders or these Air Fryer Greek Chicken Kabobs. For something a little sweeter, Honey Garlic Chicken Breasts are always good, or you could try Creamy Lemon Chicken with tender chicken in a simple skillet sauce.
Why You’ll Love It
- Delicious flavor: The tasty Greek yogurt sticks to the chicken so the garlic, lemon juice and spices stay on the surface instead of sliding off into the bowl. Marinating chicken in Greek yogurt gives it such a great taste.
- Various cooking methods: Your marinated chicken can be baked, grilled or cooked in a skillet. Marinate it now and pick a cooking method later!
- Ideal for lean chicken: Chicken breasts can dry out quickly but the yogurt coating helps them stay moist during cooking with a little extra protection on the outside.
- Meal prep friendly: Cooked marinated chicken in Greek yogurt can be sliced for lunches. Cook it now and enjoy it through the week in bowls, sandwiches or on a plate with some veggies or a salad.
Greek Yogurt Marinated Chicken Ingredients
See the recipe card below for a complete list of ingredients, measurements, and detailed instructions.
- Chicken breasts or thighs: I find that boneless skinless chicken works best here because the yogurt marinade coats the surface more evenly.
- Lemon juice: Adds tang to the yogurt marinade. Use fresh if possible.
- Garlic: Fresh minced garlic gives the marinade a rich savory base.
- Greek yogurt: Plain Greek yogurt makes the marinade thick enough to cling to the chicken.
- Olive oil: Helps the marinade coat the chicken and supports browning.
- Ground cumin: Adds warm earthy flavor.
- Dried oregano: Gives the chicken a Greek-inspired herb note.
- Ground paprika: Adds mild color and a little warmth.
- Onion powder: Blends into the marinade without adding onion pieces.
- Salt and black pepper: To season the chicken and marinade.
Substitutions and Variations
- Chicken thigh swap: Use boneless skinless thighs if you prefer darker meat.
- Lime juice swap: Use lime juice in place of lemon juice if that’s what you have.
- Extra heat: Add cayenne pepper or red pepper flakes to the marinade.
- Herb change: Add dried thyme with the oregano for a stronger herb flavor.
- Greek yogurt: For this Greek yogurt marinade, Greek yogurt can be full-fat or reduced fat, as you prefer. You can also use plain yogurt if you don’t have Greek.
Chicken Marinade with Greek Yogurt
Equipment
- Skillet Optional
- Baking Sheet Optional
Ingredients
- 2 pounds boneless skinless chicken breasts or thighs
- 2 tablespoons lemon juice fresh if possible
- 4 cloves garlic minced
- 1 ½ cups Greek yogurt plain
- 3 tablespoons olive oil
- ½ teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground paprika
- ½ teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a large bowl, stir together the olive oil, Greek yogurt, garlic, paprika, oregano, lemon juice, salt, pepper, cumin, and onion powder until smooth and blended.
- Submerge the chicken ensuring every piece is evenly coated in the marinade.
- Cover and refrigerate overnight if possible for the best flavor and tenderness, or for at least 2 hours.
- When you’re ready to cook, remove the chicken from the marinade and let the excess drip off. Discard the remaining marinade.
To Grill
- Cook the chicken over a medium heat for 5 to 7 minutes on each side, depending on thickness, until the internal temperature gets to 165°F.
To Bake
- Cook the chicken on a lined baking sheet at 400°F for 25 to 30 minutes, or until the internal temperature gets to 165°F.
To Pan Fry
- Heat a skillet over a medium heat, add nonstick cooking spray and cook for 6 to 8 minutes on each side until fully cooked and the internal temperature is 165°F.
- Let the chicken rest for a few minutes and then serve warm with your preferred sides.
Notes
- Use similar-sized pieces: Chicken pieces close in thickness cook at the same pace, especially on the grill or in a skillet.
- Line the baking sheet: Yogurt marinade can brown onto the pan, so parchment or foil saves scrubbing.
- Use a clean plate: Don’t put the cooked chicken back on the plate that held raw marinated chicken.
Nutrition Information
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Kim’s Top Tips
- Coat every piece: Turn the chicken until the yogurt mixture covers the full surface. Bare patches aren’t going to pick up much garlic or spice.
- Let excess drip off: Thick clumps of yogurt can brown too quickly, especially on the grill or in a skillet. Leave a light coating on the chicken, just don’t cook it with big blobs of marinade attached.
- Use medium heat: Medium heat gives the chicken time to cook through before the outside browns too much.
- Check the thickest part: Use a meat thermometer and cook the chicken to 165°F. This applies to baked, grilled and skillet-cooked chicken.
- Rest before cutting: Let the chicken rest for a few minutes before slicing. Cutting right away sends the juices onto the board instead of keeping them in the chicken.
How to Store
Refrigerator: Cool cooked chicken first, then refrigerate it in an airtight container for up to 3 days.
Freezing: Freeze cooked chicken in a freezer-safe container for up to 2 months. Thaw it in the refrigerator overnight.
Reheating: Reheat in a covered skillet with a splash of water or broth. For the microwave, it’s best to use short bursts so the chicken doesn’t get tough.
Marinade safety: Discard any marinade that has touched raw chicken.
Serving Suggestions
Serve this chicken with Caprese Pasta Salad or Orzo Pasta Salad if you want something fresh and crisp. Prefer something warm on the side? Enjoy some Air Fryer Garlic Parmesan Fries or my Crescent Roll Garlic Bread with Parmesan. Another idea is Oven Roasted Vegetables or you could make a wrap or sandwich, perhaps adding Cilantro Lime Sauce or some tzatziki.
Yogurt Marinated Chicken FAQs
Anywhere between 2 hours and 24 hours will work. The longer window gives the yogurt, lemon, garlic and spices more contact with the chicken for a stronger flavor. Don’t marinate it for longer than 24 hours though, or the texture can get a bit mushy.
No. Let the excess drip off, but leave a thin coating on the chicken. The coating carries the garlic, lemon and spices.
Sure. Refrigerate it in a covered container and add the chicken when you’re ready to start the marinating time.
