Greek Yogurt Marinated Chicken
Make this Mediterranean-inspired Greek Yogurt Marinated Chicken recipe for dinner, featuring the tangy, bright flavors of yogurt, lemon, and herbs!
Servings: 4 servings
Calories: 461kcal
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
Tip: If I’m planning to cook the chicken today or tomorrow, I prefer to marinate it in a casserole dish. If if I’m planning to freeze the marinated chicken for later, I use gallon sized, freezer-safe Ziploc bag.
- 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.
Nutrition
Serving: 5ounces | Calories: 461kcal | Carbohydrates: 5g | Protein: 31g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 168mg | Sodium: 287mg | Potassium: 434mg | Fiber: 1g | Sugar: 2g | Vitamin A: 204IU | Vitamin C: 14mg | Calcium: 53mg | Iron: 1mg
