This easy yogurt marinated chicken recipe can be made with chicken thighs (or breasts). They’re soaked in a creamy and flavorful Greek yogurt marinade and turn out so juicy and moist.
This yogurt marinated chicken has quickly become a favorite in our household! The marinade is a breeze to whip up, and it infuses the chicken with a tangy, herby goodness that’s absolutely delicious. Plus, the yogurt helps to tenderize the meat, resulting in a perfectly moist and juicy chicken.
When serving this chicken for dinner we typically pair it with a side of rice or quinoa and cooked veggies or a side salad like these sautéed green beans or cucumber tomato salad. But lately, I’ve been meal prepping this chicken to serve over salads for lunch. My go-to’s are this greek salad, mediterranean orzo salad and grilled chicken salad.
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Why You’ll Love This Chicken
- Tender and Juicy – No dry chicken over here! The Greek yogurt marinade makes the chicken incredibly moist and tender. Each bite is perfectly cooked and juicy.
- Flavorful – With lemon juice, garlic and oregano, this marinade packs a flavor punch!
- Easy – This marinade is super simple to whip up! I bet you already have most of the ingredients in your kitchen right now.
- Versatile – Serve this chicken for dinner with a side salad or veggies (like this easy spinach salad or sautéed vegetables). It would also be delicious served with pita bread and tzatziki sauce.
Ingredients Needed
- chicken thighs – I love using boneless, skinless chicken thighs for this recipe! But, you can use breasts, tenders or thighs, bone-in or boneless, skin-on or skinless — whatever you prefer or have on hand will work.
- plain Greek yogurt – the star of our marinade! Greek yogurt helps tenderize the chicken by slowly breaking down the proteins and giving us a perfectly juicy chicken thigh. I suggest using plain, full-fat Greek yogurt for the best results.
- extra virgin olive oil – a touch of olive oil keeps the chicken moist and adds richness.
- lemon juice and zest – the lemon brings a bright, fresh flavor to the marinade. You’ll need both the juice and the zest for an extra burst of citrus.
- garlic – gives the marinade plenty of great flavor!
- onion powder – just like the garlic, this will bring more flavor. I suggest using only 1/2 teaspoon of powder as it won’t overpower any other ingredients.
Find the full ingredient list with measurements in the recipe card below.
Substitutions & Variations
- Garlic: Only have garlic powder on hand? Use 1/2 teaspoon garlic powder instead of 2 cloves.
- Add spice: Add a teaspoon of red pepper flakes or a dash of hot sauce to the marinade for extra spice!
- Make it dairy-free: I haven’t tried it but you could try using a dairy-free greek yogurt for the marinade.
- Swap the protein: I love this marinade with chicken, but it will work with a variety of different protein options from grilled shrimp to grilled salmon.
How to Make Yogurt Marinated Chicken
Step 1: Whisk up your marinade, add it to a bowl of raw chicken, cover, and let sit in the fridge for at least 2 hours.
Step 2: Remove chicken from marinade and cook on the grill for 5-6 minutes on each side. You want the internal temperature to be 165F.
Brittany’s Tips!
- If you’re using chicken breasts, I recommend pounding them to help prevent uneven cooking.
- If you have the time, I really recommend letting the chicken marinate overnight. The longer it marinates, the more flavorful and tender the chicken will be! If you’re short on time though, you can marinate the chicken for only 30 minutes, just poke some holes in the chicken with a fork and this will help the marinade penetrate the chicken quicker.
What to Serve With Yogurt Marinated Chicken
This is such a great recipe because it pairs with so many different sides! I love serving it with a grain and a veggie but feel free to get creative! Here are some ideas:
How to Store
- In the fridge: Store any leftover chicken in an airtight container in the refrigerator for up to 4 days. This makes it easy to add to salads, wraps, or enjoy as a quick protein option for meals.
- In the freezer: I would only freeze the chicken if you’re starting with raw, not previously frozen chicken. I wouldn’t defrost frozen chicken and then freeze it again. To freeze, place in a freezer-safe container and store in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
- To reheat: Reheat chicken in the air fryer or on the stovetop in a skillet for the best results. You can also reheat the chicken in the microwave, but it’ll lose some of its crispness.
Frequently Asked Questions
If you don’t have Greek yogurt, you can use plain regular yogurt as a substitute. I haven’t tried any dairy free yogurts with this recipe, but a dairy-free Greek yogurt would probably work well. I would just try to stay away from any yogurts with added sugars!
Absolutely! If you don’t have a grill, you can cook the marinated chicken in a grill pan or regular skillet on the stovetop. You can also bake it in the oven at 400°F for about 20-25 minutes, or until the internal temperature reaches 165°F.
For the best results, I suggest marinating the chicken for at least 2 hours. If you’re short on time, even 30 minutes will still infuse the chicken with good flavor. Avoid marinating for more than 24 hours as the acidic marinade can start to break down the meat causing it to become mushy.
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In a small bowl whisk together the greek yogurt, olive oil, lemon juice, lemon zest, garlic, onion powder, dried oregano, salt and pepper.
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Place chicken in a shallow dish or 1-gallon sealable plastic bag. Add the marinade, toss to coat and refrigerate for at least 2 hours or up to 24 hours.
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Heat a grill or grill pan. Remove chicken from the marinade, shake off excess and discard leftover marinade. Once hot, place the chicken on the grill and cook for about 5-6 minutes per side, until you have grill marks on both sides and the chicken is cooked through and no longer pink. You want the internal chicken temperature to be 165F.
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Enjoy chicken immediately served with fresh parsley or let cool, package in storage containers and save for later use.
Serving: 1/4 recipe | Calories: 274kcal | Carbohydrates: 8g | Protein: 36g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 161mg | Sodium: 486mg | Potassium: 462mg | Fiber: 2g | Sugar: 1g
Nutrition information is automatically calculated, so should only be used as an approximation.
