Greek Yogurt Marinated Chicken
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This flavorful, juicy Greek Yogurt Marinated Chicken recipe features the tangy, bright flavors of yogurt, lemon, and herbs. It’s easy to make and pairs beautifully with fresh salads, roasted vegetables, rice, and more! What makes it so special is the creamy yogurt base that tenderizes the chicken and adds a lightly charred, flavorful crust once cooked.
This Greek Yogurt Marinated Chicken is made with simple ingredients you likely already have on hand. A few Mediterranean-inspired staples like Greek yogurt, lemon juice, olive oil, and pantry herbs and spices come together to create a flavorful, easy-to-make meal.
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 — making it one of the most versatile recipes to keep in your rotation!
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.
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!
Then, grab some extra virgin olive oil and fresh lemons. If they're bright yellow and fragrant, they're ready to use!
For the spices, make sure you have garlic powder, onion powder, dill, oregano, paprika, salt, and black pepper. Feel free to take a shortcut and substitute Greek seasoning blend in place of the herbs and 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!
If you'd prefer, you can use fresh garlic in place of garlic powder, or try a pinch of red pepper flakes for a little extra kick.
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 until fully combined.
- Marinate the chicken. Set the chicken in a rimmed glass container (not reactive metal) or plastic bag. Pour the marinade onto the chicken, turning the chicken so that it’s completed coated on all sides. Marinate for at least 30 minutes, and up to 18-24 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. Heat the oil in a heavy-bottomed skillet over medium heat. Add the chicken skin to the skillet side down and cook for 6-8 minutes per side.
- To cook in the air fryer, place the chicken in a single layer in the basket and air fry at 375°F for 14-16 minutes, flipping halfway through, until cooked through. For grilled chicken, preheat the grill to medium-high. Lightly oil the grates, then grill the chicken for 5-7 minutes per side, or until golden and cooked through. Transfer the chicken to a plate and rest before serving.
What to Serve with Greek Yogurt Marinated Chicken
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 3-4 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
Greek Yogurt Marinade
- ½ cup Greek yogurt unflavored and unsweetened
- 2 Tablespoons olive oil
- 1 large lemon juiced & 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 salt
- ¼ teaspoon pepper
Chicken
- 1 ½ lbs. chicken thighs or substitute breasts
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 salt, ¼ teaspoon pepper. Mix all the marinade ingredients together in a medium sized bowl until fully combined.
- Set the 1 ½ lbs. 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), per USDA, it's ready to enjoy! Remove it from the heat and let it rest for a few minutes before slicing.
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!