Greek Yogurt Chicken Marinade
This Greek Yogurt Chicken Marinade yields chicken that’s tender, juicy, and packed with bright, herby flavor. All you need are simple ingredients like lemon, garlic, and pantry spices!
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Greek yogurt marinade is the remedy for dry chicken!
Greek yogurt is one of my favorite ingredients for cooking. And now, it’s one of my favorite ingredients for a chicken marinade!
This Greek yogurt chicken marinade tenderizes the chicken, locks in moisture to keep it juicy, and helps the seasonings soak in so every bite is full of flavor (not just the outside!).
Here’s what you get with this super simple marinade:
- Ultra Tender Chicken. The acid in the yogurt naturally tenderizes any cut of chicken, making it perfectly juicy.
- Big Flavor from Simple Ingredients. Yogurt adds a nice tang, with garlic, lemon, herbs, and spices playing key supporting roles. Think: ALL the Mediterranean vibes. (Psst—if Mediterranean food is your jam, try my Greek Chicken too.)
- Cook It Any Way You Like It. Once you’ve marinated your chicken, you can grill it, air fry it, or bake it. I have instructions for each option in the recipe card below!
Ingredients and Substitutions
You’ll find the full list of ingredients in the printable recipe card, but here are some notes to keep in mind.
- Chicken. Breasts or thighs both work. Thighs are a bit juicier, but breasts stay tender thanks to the yogurt.
- Greek Yogurt. Use plain yogurt—because vanilla chicken just isn’t it.
- Garlic. We add LOTS of garlic to this marinade, but the lemon helps mellow it so you get its savoriness without the bite.
- Olive Oil. Adds richness and helps the marinade coat the chicken evenly.
- Lemon. You’ll need the juice and if you’d like, you can add the zest too. Lemon zest has a different flavor than the juice; bright and fragrant, without the acidity.
- Seasonings. Dried oregano, thyme, kosher salt, paprika, and ground cumin.
Step-By-Step Instructions
Prepare the Chicken (photo 1). If you’re using chicken breasts, pound them to an even thickness. (This helps them cook evenly.) Trim off any excess fat.
Make the Marinade (photo 2). In a large bowl or ziptop bag, whisk together all of the marinade ingredients.
Marinate (photo 3). Add the chicken and turn to coat. Cover and refrigerate for at least 2 hours or up to 24 hours.
Bring to Room Temperature and Cook (photo 4). Remove the chicken from the refrigerator about 20 minutes before cooking, then cook as desired. ENJOY!
What to Serve with Greek Yogurt Chicken
- Rice or Other Grains. Lemon Rice would be perfect, or use quinoa or farro for a heartier option.
- Roasted Vegetables. Like Perfect Roasted Asparagus with a squeeze of lemon.
- Salad. Slice this chicken and add it to this Mediterranean Salad.
- Pitas. Serve it with pita bread and my Homemade Hummus Recipe.
Greek Yogurt Chicken Marinade
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- ½ cup plain Greek yogurt
- 4 cloves garlic minced or pressed
- 2 tablespoons extra-virgin olive oil
- Juice of 1 small lemon add zest to make it extra lemony
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- ½ teaspoon ground cumin
Instructions
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If using chicken breasts, gently pound them into an even thickness (I like to lay a sheet of plastic wrap on top to keep things tidy). Trim the chicken of any excess fat.
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In a large bowl or ziptop bag, combine the yogurt, garlic, oil, lemon juice (if also using zest, zest it right over the bowl first), oregano, thyme, salt, paprika, and cumin.
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Add the chicken and turn to coat. Refrigerate and let marinate for at least 2 hours or up to 24 hours.
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When ready to cook, remove from the refrigerator and let stand at room temperature for 20 minutes to take off the chill.
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TO GRILL: Cook chicken over high heat until charred in spots and the internal temperature reaches 160 to 165ºF on an instant read thermometer, flipping halfway through, about 8 to 12 minutes total for breasts or thighs or 4 to 8 minutes for tenders. Do not overcook!
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TO BAKE: Arrange the chicken in a single layer in a foil- or parchment-lined baking dish large enough to hold it comfortably without the chicken touching. Bake the chicken in a 425ºF oven until it reaches 160 to 165ºF on an instant read thermometer inserted at the thickest part. Don't overcook! For breasts you will need about 14 to 16 minutes (for small/medium breasts that are about 6 to 7 ounces), 16 to 20 minutes (for medium/large breasts that are 8 to 10 ounces), or 20 to 25 minutes (for larger breasts). Bake thighs or tenders for 15 to 20 minutes.
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TO AIR FRY: Preheat the air fryer to 375°F. Lightly coat the basket with nonstick spray. Arrange the chicken in a single layer (cook in batches if needed). Air fry for 10 to 14 minutes, flipping halfway through, until the chicken reaches 165°F. Let rest for a few minutes before serving.
Notes
- TO STORE: Refrigerate cooked chicken in an airtight container for up to 4 days.
- TO REHEAT: Warm gently in the microwave or oven until heated through.
- TO FREEZE: Freeze cooked chicken for up to 3 months. Thaw overnight before reheating.
Nutrition
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