Greek Yogurt Marinated Chicken (Printable)

Tender chicken in creamy Greek yogurt marinade with garlic, lemon, and Mediterranean 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 - ½ teaspoon black pepper
11 - Zest of 1 lemon

→ Garnishes

12 - 2 tablespoons chopped fresh parsley
13 - Lemon wedges, for serving

# Steps:

01 - In a large bowl, whisk together Greek yogurt, minced garlic, lemon juice, olive oil, oregano, cumin, smoked paprika, salt, black pepper, and lemon zest until thoroughly combined.
02 - Add chicken breasts to the bowl, turning to coat completely with the marinade. Cover and refrigerate for at least 2 hours or up to 8 hours for maximum flavor penetration.
03 - Preheat grill to medium-high heat or preheat oven to 425°F.
04 - Remove chicken from the marinade, allowing excess to drip off. Discard any remaining marinade.
05 - Grill: Place chicken on preheated grill and cook for 6–8 minutes per side until internal temperature reaches 165°F. Oven: Arrange chicken on a lined baking sheet and bake for 18–22 minutes until cooked through.
06 - Let chicken rest for 5 minutes before slicing. Garnish with fresh parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • The yogurt tenderizes the protein while building layers of flavor, leaving the meat impossibly juicy
  • Everything comes together in minutes, then the fridge does the work while you go about your day
02 -
  • The yogurt can burn if cooked over extremely high heat, so stick to medium flames or oven temperatures
  • Marinating beyond 12 hours breaks down the texture too much, turning meat mushy instead of tender
03 -
  • Pat the chicken dry before adding to the marinade helps the yogurt coat more evenly
  • Using a glass bowl prevents any metallic flavors from developing during marinating

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