Greek Yogurt Marinated Chicken (Print version)
Tender chicken marinated in Greek yogurt, garlic, and spices, then grilled or baked to juicy perfection.
# What you 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 - ½ teaspoon black pepper
11 - Zest of 1 lemon
→ Garnishes (optional)
12 - 2 tablespoons chopped fresh parsley
13 - Lemon wedges, for serving
# Directions:
01 - In a large bowl, whisk together Greek yogurt, garlic, lemon juice, olive oil, oregano, cumin, paprika, salt, pepper, and lemon zest until well combined.
02 - Add the chicken breasts to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 2 hours, up to 8 hours.
03 - Preheat grill to medium-high heat or preheat oven to 425°F.
04 - Remove the chicken from marinade and let excess marinade drip off. Discard leftover marinade.
05 - Grill: Place chicken on grill, cook for 6–8 minutes per side or until internal temperature reaches 165°F. Oven: Place chicken on a lined baking sheet, bake 18–22 minutes or until cooked through.
06 - Rest the chicken for 5 minutes before slicing. Garnish with parsley and serve with lemon wedges.
# Expert advice:
01 -
- The yogurt marinade keeps the chicken incredibly moist even after high heat grilling
- Its a forgiving recipe that works with whatever spices you have on hand
02 -
- Never reuse the leftover marinade since it has been in contact with raw chicken
- Patting off excess marinade helps the chicken sear rather than steam on the grill
03 -
- A pinch of red pepper flakes adds subtle heat that cuts through the creamy yogurt
- Greek yogurt works better than regular yogurt because it contains less whey