Greek Yogurt Marinated Chicken (Printable Version)
Tender chicken infused with Greek yogurt, garlic, and Mediterranean spices, then grilled until golden and juicy.
# 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 - 1/2 teaspoon black pepper
11 - Zest of 1 lemon
→ Garnishes
12 - 2 tablespoons chopped fresh parsley
13 - Lemon wedges for serving
# Directions:
01 - In a large bowl, whisk together Greek yogurt, garlic, lemon juice, olive oil, oregano, cumin, paprika, salt, pepper, and lemon zest until well combined.
02 - Add the chicken breasts to the marinade, turning to coat thoroughly. Cover 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 and let excess drip off. Discard any leftover marinade.
05 - For grilling: Place chicken on grill and cook for 6 to 8 minutes per side until internal temperature reaches 165°F. For baking: Place chicken on a lined baking sheet and bake for 18 to 22 minutes until cooked through.
06 - Let the chicken rest for 5 minutes before slicing. Garnish with fresh parsley and serve with lemon wedges.
# Expert Advice:
01 -
- The yogurt marinade creates the juiciest chicken you will ever taste, like a restaurant secret weapon in your own kitchen
- It comes together in minutes but tastes like something that marinated all day in a Mediterranean taverna
02 -
- Never marinate longer than 12 hours or the yogurt is enzymes will make the texture strangely mushy
- Patting off the excess marinade before cooking helps achieve better browning and prevents burning
03 -
- Using a glass bowl for marinating prevents any metallic taste from developing
- Room temperature chicken cooks more evenly, so take it out 20 minutes before cooking