Simple yet flavorful, Greek Yogurt Chicken is perfect for a quick weeknight dinner or meal prep! This recipe delivers juicy, perfectly seasoned chicken with delicious Mediterranean flavor. You'll be licking your lips!
If you haven't tried marinating your chicken with Greek yogurt yet, what are you waiting for!?
This Greek Yogurt Chicken recipe features a Mediterranean-inspired yogurt marinade that results in tender, flavorful chicken. It's perfect for serving with just about anything.
Once you try this recipe, you'll wonder why you hadn't tried it sooner. One thing I know for sure – you're going to love it!
Why You'll Love It:
- Flavorful chicken. Forget boring. This Greek yogurt chicken recipe has so much flavor, yet requires just minutes of hands-on prep work.
- Versatile. This creamy Greek chicken marinade isn't just for chicken thighs. Try it with chicken breasts, wings, chicken drumsticks, or other bone-in pieces.
- Perfect for meal prep. Whether you want protein for a salad, filling for a satisfying wrap, or a topping for your favorite rice bowl, this recipe is a great option every single time!
Ingredients
- Chicken thighs (or chicken breasts): We love chicken thighs for their juicy, tender meat that absorbs marinade flavors well and stays moist during cooking. If you prefer, you can use chicken breasts instead.
- Greek yogurt: The lactic acid in yogurt acts as a tenderizer and infuses the chicken with tangy flavor.
- Fresh lemon juice: This adds brightness, acidity, and a fresh flavor.
- Seasonings: Fresh dill, oregano, paprika, salt, black pepper, turmeric. These seasonings add the perfect touch of Mediterranean-inspired flavor.
You'll Also Need:
- Olive oil
- Red wine vinegar
- Garlic
How to Make Greek Yogurt Chicken
This is sure to become one of your favorite ways to cook chicken! Creamy Greek yogurt tenderizes the meat, making for the juiciest chicken with incredible flavor. But the best part? This great recipe is SO easy to make!
Preparing the Marinade
- Step one: Make an easy marinade by combining the following ingredients in a large bowl:
- ¾ cup plain Greek yogurt
- 2 tablespoons olive oil
- 6 cloves minced garlic
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon chopped fresh dill
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon turmeric
- Step two: Add the raw chicken thighs to the bowl and stir to coat them in the yogurt mixture.
- Step three: Cover the bowl and place it in the refrigerator. Allow to marinate for a minimum of 30 minutes, but 2-4 hours is ideal (or overnight, if that's more convenient).
Cooking the Chicken
- Step four: Line a baking sheet with aluminum foil. Add the chicken pieces to the prepared baking sheet, shaking off any excess marinade.
- Step five: Bake in a 425ºF (220ºC) oven for 26-30 minutes, or until the thickest portion of each piece reaches a minimum internal temperature of 165ºF (74ºC).
Top tip: Most people prefer the texture of chicken thighs that are cooked to a higher internal temperature of 175-195ºF (79-90ºC).
How Long Should You Marinate Chicken?
For this recipe, we recommend a minimum marinating time of 30 minutes, but if you have the time, we strongly recommend 2-4 hours!
Most cuts of chicken are best when they are marinated for 2-4 hours; this is the perfect amount of time for flavor absorption and tenderization. Extended marinating times (in excess of 12-24 hours) can cause the proteins to break down too much, resulting in a mushy texture.
Rest and Serve
- After your chicken is cooked through, remove it from the oven.
- Allow it to rest for about five minutes before slicing or serving.
What to Serve It With:
- Pita
- Fresh veggies
- Rice
- Hummus
- Or whatever you like best!
- Oh, and it's PERFECT on salads.
Expert Tips
- Use fresh garlic. While garlic powder can do in a pinch, the flavor that comes from freshly minced garlic cannot quite compare. For the best results, break out the cloves – you'll be glad you did!
- Let the chicken rest at room temperature. After the marinating time is up, remove the bowl from the fridge and allow to rest at room temperature while you preheat the oven and prepare the baking sheet. Chicken that has had a chance to acclimate will cook more evenly than chicken that comes directly from the fridge.
- Add a little lemon zest. For extra lemon-y flavor, add 1-2 teaspoons of freshly grated lemon zest. It'll add a citrus-y zing that will have you coming back for more!
Swaps and Substitutions
Chicken breasts (or bone-in cuts): This marinade works for all types of chicken! Different cuts may take longer (or less time) to cook, so you will need to adjust the cooking time as needed. The best indicator for doneness is internal temperature.
Can I grill the chicken instead of baking it? Absolutely! Grilled Greek yogurt chicken is delicious. Simply shake off excess marinade and grill over medium-high heat until cooked through.
Can I use other types of yogurt? Thick, plain yogurts like Greek or Skyr are our top recommendations; they adhere best to the chicken and provide a yummy, tangy flavor. That being said, if you only have plain regular yogurt, you can use that instead.
If you have some extra time, straining regular yogurt through cheesecloth or a flour sack towel will thicken it and create a great dupe for Greek-style yogurt.
If you loved this recipe for marinated Greek yogurt chicken, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Greek Yogurt Chicken
Ingredients
- 1½ lbs boneless, skinless chicken thighs or chicken breasts
- ¾ cup plain Greek yogurt
- 2 tablespoons olive oil or avocado oil
- 6 cloves garlic minced
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon chopped fresh dill
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon turmeric
- Lemon wedges for garnish (optional)
For serving:
- pita, fresh cucumber, red onion, rice, hummus, etc.
Instructions
- Prepare the marinade. In a large bowl, combine Greek yogurt, olive oil, garlic, lemon juice, red wine vinegar, fresh dill, dried oregano, paprika, salt, pepper, and turmeric powder. Mix well.
- Marinate the chicken. Add the chicken thighs and coat them evenly in the marinade. Cover and refrigerate for at least 30 minutes, 2-4 hours for the best results, or overnight if that works best. Note: Chicken that is marinated for longer than 12-24 hours can become “mushy” or have a texture that is too soft.
- Preheat the oven to 425°F (220°C) and line a baking sheet with aluminum foil.
- Cook the chicken. Arrange the chicken pieces on the prepared baking sheet, shaking off any excess marinade. Bake for 26–30 minutes, or until the thickest portion of each piece reaches a minimum internal temperature of 165ºF (74ºC)(*see notes for more information).
- Broil (optional): For a slightly charred finish, broil for 2–3 minutes. Watch the oven carefully, as it’s easy for food to burn under the broil setting!
- Rest and serve. Let the chicken rest for a few minutes, then slice and serve garnished with fresh dill and lemon wedges. Enjoy with salad, pita, rice, roasted veggies, or the sides of your choice!
Notes
Nutrition
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Dorothy Bigelow
Such a great way to use up Greek yogurt that is close to date, and it makes really tender chicken! So good and so easy to make too.