Greek Yogurt Marinated Chicken (Printable)
Tender Greek yogurt-marinated chicken with garlic and spices, grilled or baked to juicy perfection.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
→ Marinade
02 - 1 cup Greek yogurt (whole milk or low-fat)
03 - 3 cloves garlic, minced
04 - 2 tablespoons fresh lemon juice
05 - 2 tablespoons extra-virgin olive oil
06 - 1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - Zest of 1 lemon
→ Garnishes (optional)
12 - 2 tablespoons chopped fresh parsley
13 - Lemon wedges, for serving
# How to Make It:
01 - In a large bowl, whisk together Greek yogurt, garlic, lemon juice, olive oil, oregano, cumin, paprika, salt, pepper, and lemon zest until fully combined.
02 - Add the chicken breasts to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 2 hours, up to 8 hours for optimal flavor infusion.
03 - Preheat grill to medium-high heat or preheat oven to 425°F.
04 - Remove the chicken from marinade and let excess marinade drip off. Discard leftover marinade.
05 - Grill: Place chicken on grill, cook for 6-8 minutes per side or until internal temperature reaches 165°F. Oven: Place chicken on a lined baking sheet, bake 18-22 minutes or until cooked through.
06 - Rest the chicken for 5 minutes before slicing to retain juices. Garnish with parsley and serve with lemon wedges.
# Expert Tips:
01 -
- The yogurt makes everything impossibly tender without any fancy techniques
- You probably have every single ingredient in your fridge right now
02 -
- Going past 12 hours in the marinade can turn texture mushy not better
- Patting the chicken dry before cooking helps with browning even though it feels wrong
03 -
- Use plain Greek yogurt not Greek style which can be too thin
- Room temperature chicken marinades more evenly than cold from the fridge