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Make this game-changing Greek Yogurt Marinated Chicken recipe featuring the tangy, bright 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 simple Greek Yogurt marinade turns it into something truly special! This recipe is soon to become your go-to recipe for adding tons of flavor to your meals.
It’s perfect for weeknight dinners or a backyard cookout!
Simple Ingredients: To make the marinade, you only need a few Mediterranean-inspired ingredients like Greek yogurt, lemon, oil, and pantry spices and herbs. You can use it to marinate chicken breasts, thighs, drumsticks, and more.
Uniquely Delicious: Marinating chicken is the easiest way 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 happen! Once your chicken is marinated, you can cook it in a skillet, on the grill, or in the air fryer, oven, Instant 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 can use either nonfat, lowfat, or whole milk Greek yogurt, as long as it is unflavored and unsweetened.
Use boneless chicken breasts or thighs interchangeably in this recipe. I get mine from Porter Road!
Take a shortcut and substitute Greek Seasoning in place of 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 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 an easy dinner another 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 so that it’s completed coated on all sides.
Cover and set the chicken in the refrigerator to marinate for at least 30 minutes, up to 18-24 hours.
I don’t recommend marinating longer than 24 hours, because it will 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 use gallon sized, freezer-safe ziplock bag.
Step 3: Cook the chicken.
Remove the chicken from the marinade. You don’t need to scrape off the marinade, just allow the excess 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 ready to be flipped.
Once the chicken is cooked to a safe internal temperature of 165°F (190°C), per USDA, it’s ready to enjoy! Remove it from the heat and let it rest for a few minutes before slicing.
Cooking Variations
Slow Cooker Chicken Thighs: Add the chicken and marinade to the slow cooker. Add 1/2 cup water or chicken stock. Turn on low and cook for 3-4 hours. Shred or slice and serve with some dipping sauce.
Instant Pot Chicken Thighs: Add the chicken, marinade, and 1 cup of liquid, either chicken stock or water, to your Instant Pot. Close and turn to High Pressure for 15 minutes and allow for a natural pressure release.
Grilled Chicken Thighs: 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 the internal temperature reaches 165°F (190°C), per USDA. Rest the chicken for 5 minutes before you slice it!
Air Fryer Chicken Thighs: Preheat the air fryer to 375°F (190°C). Spray the basket lightly with oil, and add the chicken, leaving space between each breast. Close and cook for 10 minutes, then flip the chicken and cook for another 5-7 minutes, or until internal temperature reaches 165 Fahrenheit. Rest the chicken for 5 minutes before you slice it!
Oven Baked Chicken Thighs: 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 and the internal temperature reaches 165°F. Rest the chicken for 5 minutes before you slice it!
Important Tips
I recommend making about 1/3-1/2 cup of marinade per pound of meat. Use the slider in the recipe below to automatically change the amount of the ingredients.
You can freeze the uncooked chicken in the marinade in an airtight bag for up to 2 months. Allow it to defrost in the refrigerator overnight on a plate, then cook as usual.
Do not reuse marinade. Discard the leftover marinade once it’s been used.
Use this marinade on any cut of chicken, like breasts, thighs, drumsticks, or wings! The method will be the same, but the cooking time will need to be adjusted.
Chicken should marinate for at least 30 minutes, but can marinate for 18-24 hours. Store the chicken covered in the refrigerator while it marinates.
Always cook chicken until it reaches an internal temperature of 165°F (74°C), per USDA. Insert a meat thermometer into the deepest part of the meat without touching bone to check.
Don’t press down on the meat while it cooks. This squeezes out the excess moisture and makes the meat drier!
Store leftovers in an airtight container in the refrigerator for 3-4 days, per USDA.
FAQ
Should I always marinate chicken?
I always recommend marinating chicken before cooking, if time permits it. Marinating chicken imparts flavor and moisture into the meat, giving you a better-tasting finished dish.
What to serve with Gree Yogurt Chicken?
Serve it with a simple 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 30 minutes to 18-24 hours will work great.
Do I scrape off yogurt marinade before cooking?
You do not need to scrape off the marinade, but you should allow any excess marinade to drip off before cooking.
Greek Yogurt Marinated Chicken
Equipment
Ingredients
Greek Yogurt Marinade
1/2 cup Greek yogurt unflavored and unsweetened unflavored and unsweetened2 Tablespoons olive oil1 lemon juiced & zested (approximately 2 Tbsp. lemon juice and 1 tsp. lemon zest)1/2 teaspoon garlic powder1/2 teaspoon onion powder1/4 teaspoon dill1/4 teaspoon oregano1/4 teaspoon paprika1/4 teaspoon salt1/4 teaspoon pepper
Chicken
1.5 lbs. chicken thighs or substitute breasts
Instructions
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 use gallon sized, freezer-safe ziplock bag.
Pour the marinade onto the chicken, turning the chicken so that it’s completed coated on all sides.
Cover and set the chicken in the refrigerator for Chicken should marinate for at least 30 minutes, but can marinate for 18-24 hours. Store the chicken covered in the refrigerator while it marinates.
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 ready to be flipped.
Once the chicken is cooked to a safe internal temperature of 165°F (74°C), per USDA, it’s ready to enjoy! Remove it from the heat and let it rest for a few minutes before slicing.
Notes
You may freeze the uncooked chicken in the marinade in an airtight bag for up to 2 months. Allow it to defrost in the refrigerator overnight on a plate, then cook as usual.
Do not reuse marinade.
Use this marinade on any cut of chicken, like breasts, thighs, drumsticks, or wings! The method will be the same, but the cooking time will need to be adjusted.
Always cook chicken until it reaches an internal temperature of 165°F (74°C), per USDA.
Different cooking methods:
Store leftovers in an airtight container in 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. Turn on low and cook for 3-4 hours. Shred or slice and serve with some dipping sauce.
Instant Pot: Add the chicken, marinade, and 1 cup of liquid, either chicken stock or water, to your Instant Pot. Close and turn to High Pressure for 15 minutes and allow 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 5 minutes before you slice it!
Air Fryer: Preheat the air fryer to 375°F (7°C). Spray the basket lightly with oil, and add the chicken, leaving space between each breast. Close and cook for 10 minutes, then flip the chicken and cook for another 5-7 minutes, until cooked through. Rest the chicken for 5 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 5 minutes before you slice it!
Nutrition
Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.