Greek Yogurt Chicken Marinade Recipe

yogurt marinated greek chicken on a plate from the top view

Greek Yogurt Chicken Marinade Recipe

This Greek Yogurt Chicken Marinade recipe is all you need for juicy, tangy, perfectly seasoned chicken with a Mediterranean flair. Whether you decide to cook this delicious chicken on the grill, in the oven, or on the stove, it's always bound to impress. Serve it alone or with a tasty side dish for a simple, satisfying, and healthy meal.

Course Chicken

Cuisine Mediterranean

Diet Gluten Free

Prep Time 10

Cook Time 20

Resting Time 4

Total Time 4 30

Servings servings

Calories 341kcal

Author Aysegul Sanford

Ingredients

1 cup whole milk Greek yogurt
1 teaspoon lemon zest
1/4 cup lemon juice
3 tablespoons olive oil
3 cloves garlic cloves minced
½ teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
½ cup fresh Italian parsley roughly chopped
1 teaspoon kosher salt more for seasoning at the last minute
½ teaspoon black pepper
1 ½ lb. skinless boneless chicken thighs or chicken breast* - read note
2 tablespoons vegetable oil to brush grill grates

Instructions

Place yogurt, lemon zest, lemon juice, olive oil, garlic, onion powder, cumin, oregano, paprika, parsley, and salt and pepper in a large bowl*1. Whisk until fully combined.
Place chicken thighs in the bowl and make sure that they are fully submerged in the marinade.
Cover with plastic wrap and place in the fridge for at least 4 hours or preferably overnight for up to 12 hours.
When you are ready to cook, remove the chicken from the marinade onto a plate, making sure to scrape off any excess marinade. Season chicken pieces lightly with ½ teaspoon salt and ¼ teaspoon pepper on each side. Discard the marinade.

To Cook on the Grill:

Preheat a gas grill to medium-high heat (450 degrees F).
Clean grill grates and generously brush with vegetable oil.
Grill chicken thighs for 8-10 minutes, turning once until the internal temperature reaches 165 degrees when a thermometer is inserted in the thickest part of the meat.
Transfer the now cooked chicken onto a plate, cover with aluminum foil and let it rest for 5-7 minutes before serving.

To Cook in the Oven

Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper and set it aside.
Place chicken thighs on the sheet and bake for 18-22 minutes or until a thermometer inserted into the meat registers 165 degrees F.
Remove from the oven and onto a plate. Cover with aluminum foil and let them rest for 5 minutes before slicing and/or serving.

To Cook on the Stove

Heat 1 tablespoon of vegetable oil in a large skillet (10 or 12-inch cast iron skillet or a skillet grill is ideal) over medium-high heat.
When it is simmering hot, place the chicken pieces in the skillet, making sure not to overcrowd the pan.
Cook, turning once until they are fully cooked, 10-12 minutes, or until a digital thermometer inserted in the center of a thigh registers 165 degrees F.
Remove the chicken thighs from the skillet and onto a plate; cover with aluminum foil and let it rest for 5-10 minutes before serving.

Video

Notes

*1 Alternatively, you can place everything in a plastic bag and seal it tightly for easy and quick clean-up.
*2 If using boneless skinless chicken breasts, pound them one by one to flatten them out to an even thickness. Doing so will ensure that they will cook evenly throughout.
Store: Place leftover grilled chicken in an airtight container. It will stay fresh in the refrigerator for up to two days.
Reheat: To reheat your chicken, heat it in the microwave until it reaches your desired temperature. You can also cook it in the oven at 300 degrees F. for 8-10 minutes.

Nutrition