Name: Greek Yogurt Marinated Chicken Recipe
Prep time: 10 min
Cook time: PT-492929H9M20S
Total time: PT-492929H9M20S
Cuisine: Mediterranean
Ingredients: 1 pound boneless, skinless chicken breasts; 1 cup plain Greek yogurt; 3 tablespoons extra virgin olive oil; 2 tablespoons lemon juice (freshly squeezed); 3 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon salt; 1/2 teaspoon black pepper; Fresh parsley, chopped (for garnish); Lemon wedges (for serving)

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Introduction

This Greek Yogurt Marinated Chicken is tender, flavorful, and easy to prepare. The tangy yogurt and aromatic spices make the chicken juicy and delicious, perfect for a quick weeknight dinner or a weekend barbecue.

Greek Yogurt Marinated Chicken Recipe - Recipe Image

Ingredients

1 pound boneless, skinless chicken breasts
1 cup plain Greek yogurt
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice (freshly squeezed)
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)

Instructions

Step 1: In a large mixing bowl, combine the Greek yogurt, olive oil, lemon juice, minced garlic, oregano, cumin, smoked paprika, salt, and black pepper. Stir well until all the ingredients are thoroughly incorporated, forming a smooth marinade.
Step 2: Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring that each piece is well coated. Seal the bag or cover the dish tightly with plastic wrap.
Step 3: Refrigerate the chicken for at least 1 hour, preferably 4 hours or overnight for the best flavor and tenderness.
Step 4: When ready to cook, preheat your grill or oven to medium-high heat. If grilling, lightly oil the grates.
Step 5: Remove the chicken from the marinade, allowing any excess marinade to drip off. Discard the used marinade.
Step 6: Place the chicken on the grill or in a baking dish if using an oven. Grill for 6-7 minutes per side, or bake in the oven at 400°F (200°C) for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Step 7: Once cooked, remove the chicken from the heat and let it rest for 5 minutes before slicing.
Step 8: Serve the marinated chicken garnished with fresh parsley and lemon wedges on the side to squeeze over the top.

Tips & Variations

For more tender chicken, marinate overnight but avoid exceeding 24 hours as the yogurt can start to break down the meat too much.
Swap smoked paprika for regular paprika or add a pinch of chili powder for a spicy kick.
If you don’t have a grill, baking the chicken is a great alternative that keeps it juicy and flavorful.
Serve the chicken over a bed of rice or with a fresh Greek salad for a complete meal.

Storage

Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over low heat to keep it moist. The marinated, uncooked chicken can be kept in the fridge for up to 24 hours before cooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of yogurt for the marinade?

Plain Greek yogurt is best because of its thickness and tanginess, which tenderizes the chicken well. You can use regular plain yogurt, but the marinade may be slightly thinner and less creamy.

Is it necessary to marinate the chicken for several hours?

While the chicken can be cooked after just 1 hour of marinating, allowing it to marinate for 4 hours or overnight deeply enhances the flavor and tenderness, making a noticeable difference in the final dish.