Greek Yogurt Marinated Chicken Recipe

Introduction

This Greek Yogurt Marinated Chicken is a flavorful and tender dish perfect for a quick weeknight dinner or a weekend barbecue. The tangy yogurt and fragrant spices create a juicy, delicious chicken that pairs well with salads, rice, or grilled vegetables.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 cup plain Greek yogurt
• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice (freshly squeezed)
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions

1. Step 1: In a large mixing bowl, combine the Greek yogurt, olive oil, lemon juice, minced garlic, oregano, cumin, smoked paprika, salt, and black pepper. Stir well until all the ingredients are thoroughly incorporated, forming a smooth marinade.
2. Step 2: Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring that each piece is well coated. Seal the bag or cover the dish tightly with plastic wrap.
3. Step 3: Refrigerate the chicken for at least 1 hour, preferably 4 hours or overnight for the best flavor and tenderness.
4. Step 4: When ready to cook, preheat your grill or oven to medium-high heat. If grilling, lightly oil the grates.
5. Step 5: Remove the chicken from the marinade, allowing any excess marinade to drip off. Discard the used marinade.
6. Step 6: Place the chicken on the grill or in a baking dish if using an oven. Grill for 6-7 minutes per side, or bake in the oven at 400°F (200°C) for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
7. Step 7: Once cooked, remove the chicken from the heat and let it rest for 5 minutes before slicing.
8. Step 8: Serve the marinated chicken garnished with fresh parsley and lemon wedges on the side to squeeze over the top.

Tips & Variations

• For extra tenderness, marinate the chicken overnight but no longer than 24 hours to avoid the texture turning mushy.
• If you prefer a spicier kick, add a pinch of cayenne pepper or chili flakes to the marinade.
• Substitute the chicken breasts with thighs for a juicier and richer flavor.
• Serve with a side of tzatziki sauce for an authentic Greek touch.

Storage

Store any leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a low oven to prevent drying out. The marinated raw chicken can be kept in the fridge for up to 24 hours before cooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use this marinade for other meats?

Yes, this Greek yogurt marinade works well with lamb, pork, and even fish. Adjust cooking times accordingly based on the type and thickness of the meat.

Do I need to discard the marinade before cooking?

Yes, discard any marinade that has been in contact with raw chicken to avoid cross-contamination. Do not use it as a sauce unless it has been cooked separately.

Greek Yogurt Marinated Chicken Recipe

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★★★★★

4.9 from 89 reviews

This Greek Yogurt Marinated Chicken recipe features tender and flavorful chicken breasts marinated in a creamy blend of Greek yogurt, olive oil, lemon juice, garlic, and aromatic spices. The yogurt marinade helps lock in moisture while infusing the chicken with vibrant Mediterranean flavors. You can grill or bake the chicken to perfection, making it a versatile and healthy main dish perfect for any meal.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes (baking) or 12-14 minutes (grilling)
• Total Time: 1 hour 40 minutes (including minimum marinating time)
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Chicken

• 1 pound boneless, skinless chicken breasts

Marinade

• 1 cup plain Greek yogurt
• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice (freshly squeezed)
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

For Serving

• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions

1. Prepare the Marinade: In a large mixing bowl, combine the Greek yogurt, olive oil, lemon juice, minced garlic, dried oregano, ground cumin, smoked paprika, salt, and black pepper. Stir until all ingredients are thoroughly incorporated, creating a smooth and flavorful marinade.
2. Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is evenly coated. Seal the bag or cover the dish tightly with plastic wrap.
3. Refrigerate: Refrigerate the marinated chicken for at least 1 hour, ideally 4 hours, or up to overnight to allow the flavors to deeply penetrate and tenderize the meat.
4. Preheat Cooking Surface: When ready to cook, preheat your grill to medium-high heat and lightly oil the grates to prevent sticking, or preheat your oven to 400°F (200°C) if baking.
5. Prepare Chicken for Cooking: Remove the chicken from the marinade, letting excess marinade drip off. Discard the leftover marinade to avoid contamination.
6. Cook the Chicken: Place the chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Alternatively, bake in the preheated oven for 25-30 minutes until fully cooked through.
7. Rest the Chicken: Once cooked, remove the chicken from heat and let it rest for 5 minutes to allow the juices to redistribute for moist, tender meat.
8. Serve: Slice the chicken and garnish with freshly chopped parsley. Serve with lemon wedges on the side for squeezing over the top, adding a bright, fresh finish to the dish.

Notes

• Marinating overnight results in more tender and flavorful chicken.
• If grilling, oil the grill grates well to prevent sticking.
• Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F (75°C).
• This marinade also works well with chicken thighs for a juicier option.
• For a spicier kick, add a pinch of cayenne pepper or chili flakes to the marinade.
• Leftover cooked chicken can be refrigerated for up to 3 days or frozen for longer storage.

Keywords: Greek yogurt chicken, grilled chicken breasts, chicken marinade, Mediterranean chicken, healthy chicken recipe