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Grilled chicken breasts on a plate with lemon slices and fresh basil leaves.
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Chicken Marinade with Greek Yogurt

This Greek yogurt marinated chicken is coated in a tangy yogurt marinade with garlic, lemon and warm spices. The marinated chicken can be used in sandwiches, bowls, salads and more.
Prep Time10 minutes
Cook Time30 minutes
Marinating Time2 hours
Total Time2 hours 40 minutes
Course: Main Dishes
Cuisine: Mediterranean Inspired
Diet: Gluten Free
Servings: 4
Calories: 408kcal
Author: Kim Schob

Equipment

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

Calories: 408kcal | Carbohydrates: 5g | Protein: 56g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 149mg | Sodium: 873mg | Potassium: 993mg | Fiber: 1g | Sugar: 3g | Vitamin A: 331IU | Vitamin C: 7mg | Vitamin D: 0.2µg | Calcium: 114mg | Iron: 2mg