Greek Yogurt Marinated Chicken (Print Version)

Tender chicken marinated in Greek yogurt with garlic, lemon, and spices, then grilled or baked until juicy and perfectly seasoned.

# What You'll Need:

→ Chicken

01 - 4 boneless skinless chicken breasts (approximately 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 - 1/2 teaspoon black pepper
11 - Zest of 1 lemon

→ Garnishes

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

# How to Make It:

01 - In a large mixing bowl, whisk together Greek yogurt, minced garlic, lemon juice, olive oil, oregano, cumin, smoked paprika, salt, black pepper, and lemon zest until smooth and well combined.
02 - Add chicken breasts to the marinade, turning pieces to coat thoroughly on all sides. Cover bowl with plastic wrap and refrigerate for minimum 2 hours, maximum 8 hours for optimal flavor penetration.
03 - Preheat outdoor grill to medium-high heat (approximately 400°F) or preheat indoor oven to 425°F. Prepare baking sheet with parchment paper if using oven method.
04 - Take chicken out of marinade, allowing excess liquid to drip off. Discard used marinade—do not reuse for food safety reasons.
05 - For grilling: place chicken on preheated grill and cook for 6 to 8 minutes per side until internal temperature reaches 165°F. For baking: arrange chicken on prepared baking sheet and bake for 18 to 22 minutes until cooked through.
06 - Let cooked chicken rest for 5 minutes to allow juices to redistribute. Sprinkle with fresh parsley and serve with lemon wedges on the side.

# Expert Advice:

01 -
  • The yogurt marinade makes the chicken impossibly tender, like it has been slow-cooked for hours
  • You can prep it in the morning and have dinner practically ready when you walk in the door
02 -
  • Never reuse the marinade that raw chicken has soaked in, it is not worth the risk
  • Chicken thighs stay juicier than breasts if you are cooking them longer or at higher heat
03 -
  • Whole milk yogurt creates the richest, most velvety result
  • The lemon zest is where all the bright, aromatic flavor lives

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