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Make this game-changing Greek Yogurt Marinated Chicken recipe featuring the tangy, brilliant flavors of yogurt, lemon, and herbs. It’s easy to make and pairs beautifully with fresh salads, roasted vegetables, rice, and more.

Why You’ll Love It

Marinating chicken in a straightforward Greek Yogurt marinade turns it into something truly special! This recipe is soon to change into your go-to recipe for adding tons of flavor to your meals.

It’s perfect for weeknight dinners or a backyard cookout!

Easy Ingredients: To make the marinade, you simply need just a few Mediterranean-inspired ingredients like Greek yogurt, lemon, oil, and pantry spices and herbs. You should use it to marinate chicken breasts, thighs, drumsticks, and more.

Uniquely Delicious: Marinating chicken is the simplest option to impart moisture and add a burst of flavor and to your meat. This Greek yogurt marinade makes chicken tangy, herby, tender, and so good that it’s almost addictive! The consistency is thicker than other marinades, so it sticks to the chicken beautifully and creates a delicious crust!

Quick & Easy: Simply mix up the marinade, pour it onto the chicken, and wait for the magic to occur! Once your chicken is marinated, you possibly can cook it in a skillet, on the grill, or within the air fryer, oven, Quick pot, or slow cooker!

Serve this marinated chicken with any of your favorite side dishes, or use it as a protein on a classic Greek Salad!

Ingredients

Ingredients Notes

• You should use either nonfat, lowfat, or whole milk Greek yogurt, so long as it’s unflavored and unsweetened.
• Use boneless chicken breasts or thighs interchangeably on this recipe. I get mine from Porter Road!
• Take a shortcut and substitute Greek Seasoning rather than the herbs & spices.

Step by Step Instructions

Step 1: Make the Greek yogurt marinade.

Zest and juice the lemon. Measure out the yogurt and spices. Mix all of the marinade ingredients together in a medium sized bowl until fully combined.

Tip: Double the recipe, then cook half of the chicken today and freeze half for a straightforward dinner one other day! Freezing instructions are below!

Step 2: Marinate the chicken.

Set the chicken in a rimmed glass container (not reactive metal) or plastic bag.

Pour the marinade onto the chicken, turning the chicken in order that it’s accomplished coated on all sides.

👉 Cover and set the chicken within the refrigerator to marinate for no less than half-hour, as much as 18-24 hours.

I don’t recommend marinating longer than 24 hours, because it should actually begin to work in reverses and make the meat tougher.

👉 Tip: If I’m planning to cook the chicken today or tomorrow, I prefer to marinate it in a casserole dish. If I’m planning to freeze the marinated chicken to cook later, I take advantage of gallon sized, freezer-safe ziplock bag.

FAQ

Should I all the time marinate chicken?

I all the time recommend marinating chicken before cooking, if time permits it. Marinating chicken imparts flavor and moisture into the meat, providing you with a better-tasting finished dish.

What to serve with Gree Yogurt Chicken?

Serve it with a straightforward side salad with Greek Vinaigrette, rice, orzo, chickpea salad, or some more unique Mediterranean-inspired dishes like Cauliflower Tabbouleh, Sriracha Hummus, or Picked Onions.

Hong long should I marinate Greek Chicken?

Marinate Greek Chicken for 3-4 hours, but anywhere from half-hour to 18-24 hours will work great.

Do I scrape off yogurt marinade before cooking?

You do not want to scrape off the marinade, but it’s best to allow any excess marinade to drip off before cooking.

Greek Yogurt Marinated Chicken

Make this Mediterranean-inspired Greek Yogurt Marinated Chicken recipe for dinner, featuring the tangy, brilliant flavors of yogurt, lemon, and herbs!

Calories 461 kcal per serving

Ingredients

Greek Yogurt Marinade

• 1/2
  cup
  Greek yogurt unflavored and unsweetened
  unflavored and unsweetened
• 2
  Tablespoons
  olive oil
• 1
  lemon
  juiced & zested (roughly 2 Tbsp. lemon juice and 1 tsp. lemon zest)
• 1/2
  teaspoon
  garlic powder
• 1/2
  teaspoon
  onion powder
• 1/4
  teaspoon
  dill
• 1/4
  teaspoon
  oregano
• 1/4
  teaspoon
  paprika
• 1/4
  teaspoon
  salt
• 1/4
  teaspoon
  pepper

Chicken

• 1.5
  lbs.
  chicken thighs
  or substitute breasts

Instructions

1. Zest and juice the lemon. Measure out the yogurt and spices. Mix all of the marinade ingredients together in a medium sized bowl until fully combined.

2. Set the chicken in a rimmed glass or plastic container (not reactive metal).

   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 take advantage of gallon sized, freezer-safe ziplock bag.

   Pour the marinade onto the chicken, turning the chicken in order that it’s accomplished coated on all sides.

   Cover and set the chicken within the refrigerator for Chicken should marinate for no less than half-hour, but can marinate for 18-24 hours. Store the chicken covered within the refrigerator while it marinates.

3. Remove the chicken from the marinade. You need not scrape off the marinade, just allow the surplus liquid to drip off.

   Heat the 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 able to be flipped.

   Once the chicken is cooked to a protected internal temperature of 165°F (74°C), per USDA, it’s able to enjoy! Remove it from the warmth and let it rest for just a few minutes before slicing.

Recipe Notes

Make 1/3-1/2 cup of marinade per pound of meat.
You could freeze the uncooked chicken within the marinade in an airtight bag for as much as 2 months. Allow it to defrost within the refrigerator overnight on a plate, then cook as usual.
Don’t reuse marinade.
Use this marinade on any cut of chicken, like breasts, thighs, drumsticks, or wings! The strategy will probably be the identical, however the cooking time will must be adjusted.
All the time cook chicken until it reaches an internal temperature of 165°F (74°C), per USDA.

Different cooking methods:
Store leftovers in an airtight container within the refrigerator for 3-4 days, per USDA.
Different cooking methods:
Slow Cooker: Add the chicken and marinade to the slow cooker. Add 1/2 cup water or chicken stock. Activate low and cook for 3-4 hours. Shred or slice and serve with some dipping sauce.
Quick Pot: Add the chicken, marinade, and 1 cup of liquid, either chicken stock or water, to your Quick Pot. Close and switch to High Pressure for quarter-hour and permit for a natural pressure release.
Grill: Preheat your grill to 400°F (204°C). Oil the grill grates well. Add the chicken to the grill, and cook for 5-6 minutes per side, until cooked through. Rest the chicken for five minutes before you slice it!
Air Fryer: Preheat the air fryer to 375°F (7°C). Spray the basket flippantly with oil, and add the chicken, leaving space between each breast. Close and cook for 10 minutes, then flip the chicken and cook for an additional 5-7 minutes, until cooked through. Rest the chicken for five minutes before you slice it!
Oven: Lay the chicken on a parchment-lined baking sheet. Set in a 400°F (204°C) oven for 20-25 minutes or until cooked through. Rest the chicken for five minutes before you slice it!

Nutrition Facts

Greek Yogurt Marinated Chicken

Amount Per Serving

Calories 461
Calories from Fat 315

% Day by day Value*

Fat 35g54%

Saturated Fat 9g56%

Trans Fat 0.1g

Polyunsaturated Fat 7g

Monounsaturated Fat 17g

Cholesterol 168mg56%

Sodium 287mg12%

Potassium 434mg12%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 2g2%

Protein 31g62%

Calcium 53mg5%

Vitamin C 14mg17%

Vitamin A 204IU4%

Iron 1mg6%

* Percent Day by day Values are based on a 2000 calorie food plan.

Please note that the dietary information may vary depending
on the precise brands of products used. We encourage everyone to examine specific
product labels in calculating the precise dietary information.