Greek Yogurt Marinated Chicken (Printable Version)

Tender chicken marinated in Greek yogurt with garlic and spices for maximum juiciness and flavor

# What You'll Need:

→ Chicken

01 - 4 boneless skinless chicken breasts (about 1.5 lbs)

→ Marinade

02 - 1 cup Greek yogurt (whole milk or low-fat)
03 - 3 cloves garlic, minced
04 - 2 tablespoons fresh lemon juice
05 - 2 tablespoons extra-virgin olive oil
06 - 1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - Zest of 1 lemon

→ Garnishes

12 - 2 tablespoons chopped fresh parsley
13 - Lemon wedges, for serving

# How To Make It:

01 - Whisk together Greek yogurt, garlic, lemon juice, olive oil, oregano, cumin, paprika, salt, pepper, and lemon zest in a large bowl until fully combined.
02 - Add chicken breasts to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 2 hours or up to 8 hours for maximum flavor absorption.
03 - Preheat grill to medium-high heat or preheat oven to 425°F.
04 - Remove chicken from marinade and let excess drip off. Discard any leftover marinade.
05 - Grill: Place chicken on grill and cook for 6–8 minutes per side until internal temperature reaches 165°F. Oven: Place chicken on a lined baking sheet and bake for 18–22 minutes until cooked through.
06 - Let chicken rest for 5 minutes before slicing. Garnish with chopped parsley and serve with lemon wedges.

# Expert Suggestions:

01 -
  • The yogurt marinade creates the most succulent chicken youve ever tasted, almost like a cheat code for juiciness
  • Five minutes of prep time rewards you with dinner that tastes like it came from a Mediterranean restaurant
  • The marinade doubles as a built-in tenderizer, meaning even budget chicken turns out incredible
02 -
  • The marinade needs at least 2 hours to really work, but anything past 12 hours makes the texture weird and mushy
  • Patting the chicken mostly dry before cooking helps you get actual browning instead of steaming in the yogurt
  • Leftover marinade must be discarded, never reuse it after raw chicken has been swimming in it
03 -
  • If grilling, oil the grates well because the sugar in the yogurt loves to stick despite your best efforts
  • Room temperature chicken cooks more evenly, so let it sit out for 20 minutes before hitting the heat

Go Back