Greek Yogurt Marinated Chicken (Printable)

Tender chicken marinated in Greek yogurt with garlic, lemon, and spices for juicy, flavorful results every time.

# 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

# How To Make:

01 - Whisk together Greek yogurt, garlic, lemon juice, olive oil, oregano, cumin, paprika, salt, pepper, and lemon zest in a large bowl until thoroughly combined.
02 - Add chicken breasts to the marinade, turning to coat completely. Cover bowl 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 marinade, allowing excess to drip off. Discard any remaining marinade.
05 - Grill: Place chicken on grill grates 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 marinade creates impossibly juicy chicken that practically falls apart at the touch of a fork
  • It comes together in fifteen minutes flat but tastes like something from a Mediterranean restaurant
  • The leftovers make the most incredible chicken salads and wraps for the next day
02 -
  • Patting the chicken dry before marinating helps the yogurt stick better and prevents pooling in the bowl
  • The longer marinating time makes a noticeable difference, but anything past 12 hours can make the texture oddly soft
03 -
  • Bring the chicken to room temperature before cooking for more even heat distribution
  • Invest in a good meat thermometer to avoid overcooking and drying out the lean breasts

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