Greek Yogurt Chicken
This easy Greek Yogurt Chicken is juicy, perfectly seasoned, and has a delicious Mediterranean-inspired flavor. You'll be licking your lips!
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
Storing Leftovers: Transfer leftovers to an airtight container and store in the refrigerator for up to 3 days. Can be served cold or reheated, and the leftovers are great for meal prep!
*Internal temperature: Chicken thighs are safe to eat when they are cooked to a minimum internal temperature of 165ºF (74ºC), but most people prefer the texture when chicken thighs are cooked to a higher internal temperature of 175-195ºF (79-90ºC) .
What type of Greek yogurt works best? We recommend using full-fat Greek yogurt for the best flavor and texture, but any type will do so long as it is plain (unflavored). Icelandic Skyr yogurt can be used if you prefer.
Can I use chicken breasts? This recipe works for both chicken thighs or chicken breasts, but you should monitor the internal temperature to ensure that your chicken breasts do not overcook. Chicken breasts are done (and have the best texture) when they are cooked to an internal temperature of 165ºF (74ºC).
What about bone-in cuts? This Greek yogurt marinade can be used for bone-in cuts like drumsticks, legs, wings, etc, but the cooking time will need to be adjusted to ensure each piece is cooked correctly. Internal temperature is the most reliable indicator.
Nutrition
Calories: 299kcal | Carbohydrates: 4g | Protein: 37g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 163mg | Sodium: 748mg | Potassium: 518mg | Fiber: 1g | Sugar: 1g | Vitamin A: 301IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 2mg