Greek Yogurt Marinated Chicken
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Flavorful and juicy, Greek yogurt marinated chicken is an easy meal to make on the stove. What makes it so special is the creamy yogurt base that tenderizes the chicken and adds a lightly charred, flavorful crust once cooked.
Marinating chicken is the easiest way to add moisture and a burst of flavor, and the acid in the yogurt and citrus helps to tenderize the meat for perfectly juicy results.
Once the chicken is marinated, you can cook it however you like — in a skillet, on the grill, in the oven, Instant Pot, slow cooker, or even the air fryer.
This is one of the most versatile recipes to keep in your rotation!
The Greek Yogurt Marinated Chicken is made with simple ingredients you likely already have on hand. All you need are a few Mediterranean-inspired staples like Greek yogurt, lemon juice, olive oil, and pantry herbs and spices.
Happy Kitchen Secrets
Here are my important mom-tested cooking tips for making this recipe! I’ve made this countless times to save you from a failed attempt.
- Use an instant-read thermometer. To keep chicken juicy, make sure to serve it at the right temperature! Once the internal temperature reaches 165°F (190°C), per USDA, it’s ready to enjoy.
- Make the right amount! I recommend making about ⅓-½ cup of marinade per pound of meat. Use the slider in the recipe card below to automatically change the amount of the ingredients.
- You can marinate the chicken for later. You can freeze the uncooked chicken in the marinade in an airtight bag for up to 2 months. Allow it to defrost in the refrigerator overnight on a plate, then cook as usual.
Instant download of our tips to cook the best chicken!
Ingredients and Substitutions
To make this recipe, you’ll need some plain Greek yogurt. This helps create a consistency that’s thicker than other marinades, so it sticks to the chicken beautifully and creates a delicious crust!
For the spices, you’ll need garlic powder, onion powder, dill, oregano, paprika, salt, and black pepper. Feel free to substitute Greek seasoning blend in place of the dried spices. It’s one of my go-to swaps and makes this dinner go even faster.
Finally, you’ll need chicken! Use chicken thighs or boneless, skinless chicken breasts. Both work well in this recipe!
How to Make Greek Yogurt Marinated Chicken
Scroll down to the recipe card for the full step by step instructions! ⬇️
- Make the chicken marinade. Zest and juice the lemon. Measure out the yogurt and spices. Mix all the marinade ingredients together in a medium sized bowl.
- Marinate the chicken. Set the chicken in a rimmed glass container (not reactive metal) or plastic bag. Pour the marinade onto the chicken and marinate for at least 30 minutes, and up to 18 hours. Now you’re ready to cook!
- Cook the chicken. Remove the chicken from the marinade. You don’t need to scrape off the marinade, just allow the excess liquid to drip off. Throw out any leftover marinade — it should not be used again.
- Check the internal temperature. Insert the probe of a meat thermometer into the thickest portion of the chicken. When it reaches 165°F., it’s safe to eat. Transfer the chicken to a plate and let it rest for a few minutes before serving.
Make it kid friendly: Slice the cooked chicken into strips and serve with rice, cucumber slices, and a small bowl of tzatziki for dipping! Kids love the creamy sauce and mild flavors.
Serving Suggestions
This chicken is super tasty for a weeknight dinner or a weekend dinner party. Try serving it with:
- Appetizers: Stick to the Mediterranean theme and serve up some spicy hummus and pita chips for an appetizer.
- Sides: We love this recipe served with Greek rice and vegetables. A simple side salad with Greek vinaigrette is always lovely, too.
- Condiments: This flavorful chicken is complemented by traditional flavors like homemade tzatziki and Mediterranean herbed tahini sauce.
FAQs
Store leftover chicken in an airtight container in the refrigerator for up to 4 days, per USDA.
You do not need to scrape off the marinade, but you should allow any excess marinade to drip off before cooking.
Yes! Bake the marinated chicken at 400°F for 20-25 minutes or until the internal temperature reaches 165°F.
I'd love to hear about your experience making this recipe! Please leave a comment and rating below!
Greek Yogurt Marinated Chicken
Ingredients
- 1 ½ lbs. boneless chicken thighs or substitute breasts
Greek Yogurt Marinade
- ½ cup Greek yogurt unflavored and unsweetened
- 2 tablespoons olive oil
- 1 large lemon juiced and zested (approximately 2 tbsp. lemon juice and 1 tsp. lemon zest)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dill
- ¼ teaspoon oregano
- ¼ teaspoon paprika
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Zest and juice the 1 large lemon. Measure out the ½ cup Greek yogurt and 2 tablespoons olive oil ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon dill, ¼ teaspoon oregano, ¼ teaspoon paprika, ¼ teaspoon sea salt, ¼ teaspoon black pepper. Mix all the marinade ingredients together in a medium sized bowl until fully combined.
- Set the 1 ½ lbs. boneless chicken thighs in a rimmed glass or plastic container (not reactive metal). Pour the marinade onto the chicken, turning the chicken so that it’s completed coated on all sides.
- Cover and set the chicken in the refrigerator for Chicken should marinate for at least 30 minutes, but can marinate for 18-24 hours. Store the chicken covered in the refrigerator while it marinates.
- Remove the chicken from the marinade. You don't need to scrape off the marinade, just allow the excess liquid to drip off.
- Heat a drizzle of oil in a heavy-bottomed skillet over medium heat. Place the chicken skin side down and cook for 6-8 minutes per side. The meat should easily release from the pan when it's ready to be flipped.
- Once the chicken is cooked to a safe internal temperature of 165°F (74°C), it's ready to enjoy! Remove it from the heat and let it rest for a few minutes before slicing.
Notes
- Use 1/3 to 1/2 cup of marinade per pound of meat.
- You may freeze the uncooked chicken in the marinade in an airtight bag for up to 2 months. Allow it to defrost in the refrigerator overnight on a plate, then cook as usual.
- Do not reuse marinade.
- Always cook chicken until it reaches an internal temperature of 165°F (74°C).
- Store leftovers in an airtight container in the refrigerator and use within 4 days.
Just found you site and I will be trying a few of your recipes. I love that they clearly explain the process. Thank you!
Thank you so much for your kind words!