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.
Servings: 4 servings
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
Calories: 341kcal | Carbohydrates: 5g | Protein: 39g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 164mg | Sodium: 757mg | Potassium: 587mg | Fiber: 1g | Sugar: 2g | Vitamin A: 938IU | Vitamin C: 17mg | Calcium: 103mg | Iron: 3mg
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