This Yogurt Marinated Chicken is juicy, flavorful, and incredibly tender, thanks to the magic of a rich and tangy yogurt marinade. The yogurt helps break down the proteins, ensuring moist, melt-in-your-mouth chicken while infusing it with bold spices and fresh herbs.

This recipe is easy to prepare and perfect for grilling, baking, or pan-searing. Serve it with rice, roasted vegetables, or a fresh salad for a delicious and healthy meal.

Kitchen Equipment Needed

Mixing bowl
Whisk
Measuring cups and spoons
Zip-top bag or shallow dish
Grill, oven, or skillet

Ingredients Overview

Greek Yogurt: The base of the marinade, tenderizing the chicken while adding creaminess.
Garlic & Lemon: Adds brightness and bold flavor.
Olive Oil: Enhances moisture and richness.
Spices & Herbs: A combination of cumin, paprika, oregano, and coriander for depth.

Ingredients (Serves 4)

1 1/2 lbs boneless, skinless chicken breasts or thighs
1 cup Greek yogurt (plain, full-fat preferred)
3 tablespoons olive oil
3 cloves garlic, minced
Juice of 1 lemon
1 teaspoon lemon zest
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1 teaspoon dried oregano (or fresh chopped)
1/2 teaspoon red pepper flakes (optional, for heat)
2 tablespoons chopped fresh parsley or cilantro (for garnish)

Directions

Step 1: Prepare the Marinade

In a mixing bowl, whisk together Greek yogurt, olive oil, garlic, lemon juice, zest, salt, pepper, cumin, paprika, coriander, oregano, and red pepper flakes.

Step 2: Marinate the Chicken

Place chicken in a zip-top bag or shallow dish and coat with the yogurt marinade.
Cover and refrigerate for at least 2 hours (or overnight for maximum flavor).

Step 3: Cook the Chicken

Grill Method:

Preheat grill to medium-high heat (375-400°F).
Grill chicken for 5-6 minutes per side until charred and cooked through (internal temp: 165°F).

Oven Method:

Preheat oven to 400°F (200°C).
Place chicken on a lined baking sheet and bake for 20-25 minutes, flipping halfway.

Pan-Seared Method:

Heat a skillet over medium-high heat with 1 tablespoon olive oil.
Cook chicken for 5-7 minutes per side until golden brown and fully cooked.

Step 4: Serve & Enjoy

Let chicken rest for 5 minutes before slicing.
Garnish with fresh parsley or cilantro and serve with rice, grilled veggies, or a fresh salad.

Prep Time

10 minutes (plus marinating time)

Cook Time

20 minutes

Total Time

30 minutes (plus marinating)

Nutrition (per serving, ~4 servings)

Calories: ~320
Protein: ~38g
Carbohydrates: ~6g
Fat: ~15g

Expert Tips

For Maximum Flavor: Marinate overnight (8-12 hours).
Use Chicken Thighs: For extra juiciness, swap breasts for boneless, skinless thighs.
Make It Dairy-Free: Substitute coconut yogurt for a dairy-free option.

FAQs

Can I make this ahead of time?
Yes! Marinate the chicken up to 24 hours in advance for extra tenderness.

What’s the best way to reheat leftovers?
Reheat in a skillet over medium heat for the best texture, or microwave for 1-2 minutes.

Can I freeze yogurt-marinated chicken?
Yes! Freeze uncooked chicken in the marinade for up to 3 months. Thaw in the fridge before cooking.

Storing & Freezing

Storing: Keep leftovers in an airtight container for up to 3 days in the fridge.
Freezing: Freeze in marinade for up to 3 months and thaw overnight before cooking.

Substitutions & Variations

Spicy Version: Add extra chili powder or harissa paste.
Mediterranean Style: Serve with tzatziki, hummus, and pita bread.
Herb-Infused: Add fresh rosemary or thyme for more depth.

Yogurt Marinated Chicken

This **Yogurt Marinated Chicken** is **juicy, flavorful, and incredibly tender**, thanks to the magic of a **rich and tangy yogurt marinade**.

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Equipment

- Mixing bowl
Whisk
Measuring cups and spoons
- Zip-top bag or shallow dish
- Grill, oven, or skillet

Ingredients

- 1 1/2 lbs boneless skinless chicken breasts or thighs
- 1 cup Greek yogurt plain, full-fat preferred
- 3 tablespoons olive oil
- 3 cloves garlic minced
- Juice of 1 lemon
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1 teaspoon dried oregano or fresh chopped
- 1/2 teaspoon red pepper flakes optional, for heat
- 2 tablespoons chopped fresh parsley or cilantro for garnish

Instructions

#### **Step 1: Prepare the Marinade**
In a **mixing bowl**, whisk together **Greek yogurt, olive oil, garlic, lemon juice, zest, salt, pepper, cumin, paprika, coriander, oregano, and red pepper flakes**.
#### **Step 2: Marinate the Chicken**
Place chicken in a **zip-top bag or shallow dish** and coat with the yogurt marinade.
Cover and refrigerate for **at least 2 hours** (or overnight for maximum flavor).
#### **Step 3: Cook the Chicken**
**Grill Method:**
Preheat grill to **medium-high heat (375-400°F)**.
Grill chicken for **5-6 minutes per side** until **charred and cooked through** (internal temp: **165°F**).
**Oven Method:**
Preheat oven to **400°F (200°C)**.
Place chicken on a **lined baking sheet** and bake for **20-25 minutes**, flipping halfway.
**Pan-Seared Method:**
Heat a skillet over **medium-high heat** with **1 tablespoon olive oil**.
Cook chicken for **5-7 minutes per side** until golden brown and fully cooked.
#### **Step 4: Serve & Enjoy**
Let chicken rest for **5 minutes** before slicing.
Garnish with **fresh parsley or cilantro** and serve with **rice, grilled veggies, or a fresh salad**.

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