Greek Yogurt Chicken Marinade
This Greek yogurt chicken marinade gives plain chicken breasts plenty of flavor from lemon, garlic, oregano, cumin, and paprika. The yogurt helps the chicken cook up tender and juicy, whether you grill it, bake it, or use a skillet.
For as long as I can remember, John has made his own chicken marinades. Italian dressing and balsamic are two of his old standbys, but this yogurt version is one of his favorites when we want to change things up.
The cooked chicken tastes great with couscous, pasta, salads, wraps, or pita. It’s a simple way to make chicken taste completely different without changing the rest of the meal.
Kim’s Tips for Greek Yogurt Chicken Marinade
The biggest thing to remember is to let the extra marinade drip off before the chicken goes on the grill or into the skillet. Leaving a thick coating may sound like a good idea, but it gets gloppy, sticks to the pan, and will burn before the chicken is done.
Plain Greek yogurt is my first choice because it’s thick and stays on the chicken. Regular plain yogurt also works, just make sure it’s unsweetened and unflavored.
For grilling or pan-searing, start with hot, well-oiled grates or a lightly oiled skillet. Once the marinade has touched the raw chicken, discard anything left in the bag or dish.
Serve this chicken with simple Greek potatoes and a spoonful of tzatziki sauce. It’s also great sliced over a bowl of lemon couscous salad.
How to Make Greek Yogurt Chicken Marinade
Mix the marinade: Whisk the Greek yogurt, olive oil, garlic, lemon zest, lemon juice, oregano, cumin, paprika, salt, and pepper together until the mixture is smooth and evenly blended. It should be thick enough to coat the chicken without running right off.
Marinate the chicken: Place the chicken breasts in a resealable bag or shallow dish. Pour the marinade over the chicken, then turn or gently massage the pieces until they’re evenly coated. Cover and refrigerate for at least 2 hours or overnight.
Remove the excess marinade: Lift the chicken out with tongs and let the extra yogurt mixture drip back into the bag or dish. Gently scrape away any especially thick spots, then discard the used marinade.
Cook the chicken: Grill the chicken over medium-high heat for about 6 to 8 minutes per side, bake it at 400°F for 20 to 25 minutes, or pan-sear it in a lightly oiled skillet over medium heat for about 6 to 8 minutes per side. Cooking time varies depending on the thickness of the chicken. It’s ready when the thickest part reaches 165°F.
Rest and serve: Let the chicken rest for 5 minutes before slicing. This gives the juices a chance to settle back into the meat instead of running onto the cutting board.
Ways to Serve Yogurt Marinated Chicken
How to Video
Ingredients
- 1 cup plain Greek yogurt
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- Zest and juice of 1 lemon
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound boneless skinless chicken breasts
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Instructions
- Whisk the Greek yogurt, olive oil, garlic, lemon zest, lemon juice, oregano, cumin, paprika, salt, and black pepper together in a medium bowl until smooth.1 cup plain Greek yogurt2 tablespoons olive oil3 garlic clovesZest and juice of 1 lemon1 tablespoon dried oregano1 teaspoon ground cumin1 teaspoon paprika½ teaspoon salt¼ teaspoon black pepper
- Place the chicken breasts in a large resealable bag or shallow dish. Pour the marinade over the chicken and turn the pieces until evenly coated. Seal the bag or cover the dish, then refrigerate for at least 2 hours or overnight.1 pound boneless skinless chicken breasts
- Remove the chicken from the marinade with tongs. Let the excess marinade drip off and gently scrape away any especially thick coating. Discard the used marinade.
Cook the chicken using one of the following methods:
- Grill: Preheat the grill to medium-high heat and oil the grates well. Grill the chicken for 6 to 8 minutes per side, or until the thickest part reaches 165°F.
- Bake: Preheat the oven to 400°F. Arrange the chicken on a parchment-lined baking sheet and bake for 20 to 25 minutes, or until the thickest part reaches 165°F.
- Pan-sear: Lightly oil a large skillet and heat it over medium heat. Cook the chicken for 6 to 8 minutes per side, until golden brown and the thickest part reaches 165°F.
- Transfer the chicken to a plate and let it rest for 5 minutes before slicing and serving.
Notes
- Regular plain yogurt may be used, but Greek yogurt has a thicker consistency that clings to the chicken better. Do not use flavored or sweetened yogurt.
- Remove as much excess marinade as possible before grilling or pan-searing. A heavy coating can stick to the cooking surface or burn.
- Cooking time varies depending on the thickness of the chicken breasts and the cooking method.
- Store leftover cooked chicken in an airtight container in the refrigerator for up to 4 days.
- Nutrition information is an approximation based on one-fourth of the recipe. The exact amount will vary because some of the marinade is discarded.