Greek Yogurt Chicken

Greek yogurt marinated chicken in a cast iron skillet.

This Mediterranean-inspired Greek Yogurt Chicken is a great summer grilling recipe, featuring the tangy, bright flavors of yogurt, lemon, and herbs. No grill? Use a grill pan on the stove top!

Prep Time10

Cook Time20

Marinade Time30

Total Time35

Servings: servings

Calories: 461kcal

Author: Madison Wetherill

Ingredients

1 ½ lbs. boneless skinless chicken thighs or boneless skinless breasts

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

In a medium-sized bowl, zest and juice 1 large lemon. Add ½ cup Greek yogurt, 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, and ¼ teaspoon black pepper. Whisk the ingredients well to combine.
Set 1 ½ lbs. boneless skinless chicken thighs in a rimmed glass, gallon sized zip top bag, or ceramic dish (not reactive metal). Pour marinade over the chicken, then turn the thighs over to be sure they are coated on all sides.
Cover the dish or close the bag and refrigerate for at least 30 minutes, or up to 12 hours.
Heat a drizzle of oil in a heavy-bottomed skillet over medium heat. Remove the chicken from the marinade, allowing any excess to drip off.
Place the chicken skin side down in the skillet and cook for 6-8 minutes per side. *The thighs will easily release from the pan when they're ready to be flipped. If there is any resistance, let the chicken continue to cook for another minute.
While the chicken cooks, discard any marinade that touched the raw meat. Do not ever reuse or serve a marinade that has been used to marinate raw meat!
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.
If I will be cooking the marinated chicken within a day or two, I marinate it in a casserole dish. If if I’m planning to freeze the marinated chicken for meal prep later, I use gallon sized, freezer-safe Ziploc bag.
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, then cook as usual.
Do not reuse or serve leftover marinade that has been in contact with raw meat or poultry.
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.

Nutrition