Greek Yogurt Marinated Chicken Recipe

If you’re looking for a foolproof way to make juicy, flavorful chicken every single time, look no further than Greek Yogurt Marinated Chicken. This technique, rooted in Mediterranean cooking, uses the magic of thick, tangy Greek yogurt to tenderize the chicken while infusing it with herbs, garlic, citrus, and spices.

Why You’ll Love This Recipe

• Simple ingredients, BIG flavor

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• Healthy and protein-packed

• Versatile cooking methods: grill, bake, or pan-sear

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• Perfect for meal prep

• Naturally gluten-free and easily adaptable for low-carb diets

Whether you serve it with pita bread, over a salad, or next to a generous scoop of tzatziki, this Greek yogurt marinated chicken will become a regular feature in your meal rotation.

What Does Yogurt Do to Chicken?

The magic lies in the yogurt’s lactic acid, which tenderizes the meat without making it mushy. Unlike citrus-based marinades that can toughen chicken if left too long, Greek yogurt creates a gentle environment that locks in moisture and delivers a creamy texture and bold flavor.

Kitchen Tools You’ll Need

• Mixing bowl and whisk

• Zip-top bags or airtight container

• Tongs or spatula

• Grill pan, skillet, or baking dish

• Instant-read thermometer (optional, but recommended)

Step-by-Step Instructions

Step 1: Make the Marinade

In a large mixing bowl, combine:

• Greek yogurt

• Olive oil

• Minced garlic

• Lemon juice and zest

• Oregano, cumin, paprika, coriander

• Salt and pepper

• Fresh herbs, if using

Whisk until everything is fully combined and smooth.

Step 2: Prepare and Marinate the Chicken

1. Trim any excess fat from your chicken pieces.

2. Pat dry with paper towels.

3. Place chicken into a zip-top bag or shallow glass container.

4. Pour the yogurt marinade over the chicken.

5. Massage the marinade into the chicken so it’s fully coated.

• Minimum: 1 hour

• Ideal: 6–12 hours (overnight is best)

• Maximum: 24 hours
  Going beyond 24 hours is not recommended as the acidity may break down the meat too much.

Step 3: Cook the Chicken

Choose your preferred method:

Option A: Grill (Best Flavor)

1. Preheat grill to medium-high heat (about 400°F).

2. Remove excess marinade (don’t scrape it all off, just the big clumps).

3. Grill chicken for:

   • 6–7 minutes per side for thighs

   • 5–6 minutes per side for breasts

4. Cook until internal temperature reaches 165°F.

Option B: Oven-Baked

1. Preheat oven to 425°F (220°C).

2. Place chicken on a parchment-lined baking sheet or in a baking dish.

3. Bake for 20–25 minutes, depending on thickness.

4. Optional: Broil for 2–3 minutes at the end to get that golden top.

Option C: Pan-Seared

1. Heat 1 tbsp oil in a skillet over medium-high heat.

2. Cook chicken 5–6 minutes per side until golden and cooked through.

3. If needed, reduce heat slightly to avoid burning the yogurt coating.

Serving Suggestions

Greek Yogurt Marinated Chicken pairs well with a wide range of Mediterranean and Middle Eastern sides:

Grains and Bread

• Lemon rice

• Couscous or quinoa

• Warm pita or naan

• Herbed orzo pasta

Veggies and Salads

• Greek salad with feta and olives

• Roasted zucchini or eggplant

• Cucumber-tomato salad

• Pickled onions

Dips and Sauces

• Tzatziki

• Hummus

• Baba ganoush

• Toum (garlic sauce)

How to Use Leftovers

• Wraps: Stuff into pita or tortillas with cucumbers, tzatziki, and greens.

• Bowls: Create a grain bowl with farro, chickpeas, and chopped veggies.

• Salads: Toss chopped chicken into a Mediterranean salad.

• Skewers: Reheat and slide onto skewers for a fun appetizer.

Make Ahead & Storage Tips

Make Ahead:

• Prepare marinade up to 3 days in advance.

• Marinate chicken up to 24 hours before cooking.

Storage:

• Store cooked chicken in an airtight container in the fridge for up to 4 days.

Freezing:

• You can freeze marinated raw chicken for up to 2 months.
  Thaw overnight in the fridge before cooking.

• Cooked chicken can be frozen for up to 3 months but may lose some texture.

Tips for Success

• Use full-fat Greek yogurt for the best texture and flavor. Non-fat will work but won’t cling as well.

• Don’t skip the lemon zest—it adds depth and brightness.

• Don’t rinse off the marinade before cooking; it forms a flavorful crust.

• Let the chicken rest before slicing to lock in juices.

• Use a thermometer to avoid overcooking—it’s the key to juicy chicken.

Variations & Flavor Twists

Spicy Yogurt Chicken

• Add 1–2 tsp harissa, chili paste, or cayenne to the marinade.

Indian-Style Tandoori Chicken

• Add turmeric, garam masala, and a pinch of cinnamon.

• Use lime juice instead of lemon.

Herb-Lovers’ Marinade

• Add fresh rosemary, thyme, or basil.

• Use white wine vinegar instead of lemon.

Middle Eastern Style

• Add sumac and allspice.

• Serve with tahini sauce and warm flatbread.

FAQs

Can I use regular yogurt instead of Greek?

Yes, but strain it first using cheesecloth or a coffee filter to remove excess water. Greek yogurt is thicker and clings to chicken better.

How long should I marinate?

At least 1 hour, but 6–12 hours is ideal. More than 24 hours may result in mushy chicken.

Can I make this dairy-free?

Yes! Use a plant-based Greek-style yogurt like coconut or almond. Choose one without added sugar or flavors.

Can I use chicken drumsticks or wings?

Absolutely. Adjust cooking time accordingly. Drumsticks may take a bit longer; wings will cook faster.

Conclusion

Greek Yogurt Marinated Chicken is the kind of recipe that proves cooking doesn’t have to be complicated to be delicious. With a few everyday ingredients and minimal effort, you get tender, juicy chicken that’s bursting with Mediterranean flavor.