Easy Yogurt Marinated Chicken

This is that weeknight chicken that makes your kitchen smell like you tried, even if you definitely winged it. It’s juicy, tangy, a little garlicky, and wears a gorgeous golden char thanks to a simple Greek yogurt marinade. The yogurt tenderizes like magic—no pounding, no brining, no drama—and the lemon and spices keep it bright and kinda addictive. Bake it, grill it, air fry it… it’s forgiving like that.

My family treats this like a standing appointment. If I say “yogurt chicken,” my husband is suddenly “checking the grill” five times before dinner, and the kids mysteriously appear with forks in the kitchen like little food bandits. We’ve eaten it in bowls with rice, rolled into warm pitas on the couch, and once at 8 a.m. with eggs because someone (me) forgot to put it away the night before. No regrets.

How to Make It

Grab a bowl and scoop in about a cup of plain whole-milk Greek yogurt. Zest and juice a big lemon right in there—don’t skip the zest; it’s the secret sunshine. Grate in 3 cloves of garlic (or 4 if the spirit moves you), a glug of olive oil, a spoon each of cumin and paprika, a pinch of coriander, black pepper, and a teaspoon-ish of kosher salt. I add a little honey to balance the tang. Whisk till it’s smooth and happy.

Pat your chicken dry so the marinade sticks. I love boneless thighs because they stay juicy even if you get distracted, but breasts work too—just pound them to even thickness. Reserve a quarter cup of the marinade in a tiny bowl for serving later (clean sauce = safe sauce). Toss the chicken in the rest, coat every nook, and let it hang out at least 30 minutes. Overnight is chef’s kiss.

To cook: if I’m lazy, I bake at 425°F on a sheet pan. If I’m feeling outdoorsy, grill over medium-high, oil the grates so you don’t cry later. For skillet, medium-high with a thin slick of oil, and don’t move it until it releases naturally—yogurt gets that pretty char. If it’s getting dark too fast, lower the heat. Rest a few minutes, then spoon that clean reserved yogurt sauce over the top with a squeeze of lemon. Done. Dinner won.

✔Ingredient Notes

– Greek Yogurt: Whole-milk is best—creamy, richer flavor, and it clings like a dream. Low-fat works, but it can get a little watery and burn faster on high heat.
– Chicken Thighs: My go-to for tenderness and forgiveness. If using breasts, pound to an even 1/2–3/4 inch so they cook evenly and don’t dry out.
– Lemon: Juice for tang, zest for oomph. If you skip the zest, it’ll taste fine but less “wow.” Lime works in a pinch, different vibe but still great.
– Garlic: Freshly grated melts into the yogurt. Jarred garlic can taste sharp—use less if that’s what you’ve got.
– Olive Oil: Helps with browning and keeps the yogurt from scorching. Avocado oil is a fine swap.
– Spices: Cumin, paprika (smoked or sweet), coriander, black pepper. Add chili flakes if you want a little heat. Curry powder or garam masala = delicious twist.
– Salt: Don’t be shy—yogurt mutes salt a bit. Taste the marinade before adding chicken.
– Honey: Balances the lemon and garlic. Maple or a pinch of sugar works; or skip if you like it extra tangy.

✔Recipe Steps

1. Whisk yogurt, lemon zest/juice, grated garlic, olive oil, cumin, paprika, coriander, salt, pepper, and a touch of honey until smooth.
2. Reserve 1/4 cup marinade in a clean bowl for serving later.
3. Pat chicken dry, add to remaining marinade, and coat well; marinate 30 minutes to 24 hours in the fridge.
4. Choose a method: bake at 425°F for 18–25 minutes (thighs toward 22–25, breasts 18–22), grill over medium-high 5–7 minutes per side, or pan-sear 6–7 minutes per side.
5. Check for doneness (165°F internal), then optionally broil or sear 1 minute to deepen the char without burning.
6. Rest 5 minutes, slice, and serve with the reserved clean yogurt sauce and a squeeze of fresh lemon.

What to Serve It With

– Warm pita or naan, cucumbers, tomatoes, and quick pickled onions.
– A big herby salad with feta and olives.
– Rice or couscous with roasted veggies.
– Garlic potatoes or crispy smashed potatoes.
– Tzatziki or a quick dill-yogurt drizzle (use what you reserved!).

✔Tips & Mistakes

– Marinate at least 30 minutes; overnight is best for max tenderness.
– Don’t coat the chicken in super-thick globs—scrape excess so it browns instead of steams.
– Oil your grill grates or pan. Yogurt likes to stick if the surface is dry.
– If it’s burning before it’s cooked, your heat’s too high; drop it a notch.
– Always reserve some clean marinade before adding raw chicken if you want a sauce later.
– Rest the chicken. Five minutes makes a difference in juiciness.

✔Storage Tips

Leftovers keep in a sealed container in the fridge 3–4 days. Reheat low and slow (oven at 300°F or a covered skillet) so it stays juicy, or just eat it cold—sliced on salad, stuffed in a wrap, or yes, alongside scrambled eggs for breakfast. No shame, only joy.

✔Variations and Substitutions

– Dairy-free: Use a thick, unsweetened coconut yogurt; add an extra pinch of salt and lemon to balance.
– Spice route: Go curry powder + turmeric, or harissa + coriander for heat, or oregano + lemon pepper for a Greek-ish vibe.
– Sweetener swaps: Honey ↔ sugar ↔ maple, all fine. Just a touch.
– Herbs: Dill, parsley, mint, cilantro—stir into the reserved sauce, not the raw marinade.
– Protein: Works on turkey cutlets or shrimp (marinate shrimp just 15–20 minutes).
– Air fryer: 400°F for 10–14 minutes, flipping once; watch for browning.
– Add a splash of tamari or soy sauce for savory depth (use tamari if you’re gluten-free).

Frequently Asked Questions

Easy Yogurt Marinated Chicken

Tender, juicy chicken marinated in tangy Greek yogurt, lemon, garlic, and warm spices, then baked to golden perfection. Simple prep, big flavor—perfect for weeknights.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup plain Greek yogurt full-fat or low-fat
• ▢ 2 tablespoon lemon juice freshly squeezed
• ▢ 1 teaspoon lemon zest
• ▢ 2 tablespoon olive oil
• ▢ 4 clove garlic minced
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon paprika smoked or sweet
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon kosher salt
• ▢ 0.5 teaspoon black pepper freshly ground
• ▢ 2 pound boneless skinless chicken thighs or use chicken breasts
• ▢ 2 tablespoon fresh parsley chopped, for garnish

Instructions

Preparation Steps

• In a large bowl, whisk together yogurt, lemon juice, lemon zest, olive oil, garlic, cumin, paprika, oregano, salt, and black pepper until smooth.
• Add the chicken and toss to coat well. Cover and refrigerate at least 30 minutes and up to 8 hours. For best browning, let the chicken sit at room temperature for 15 minutes before cooking.
• Preheat oven to 425°F. Line a rimmed sheet pan with foil and set a lightly oiled rack over it (optional for air flow). Shake excess marinade off the chicken and arrange pieces in a single layer.
• Bake for 18 to 22 minutes, until the thickest piece reaches 165°F. For extra color, broil for 2 minutes at the end, watching closely.
• Rest 5 minutes. Garnish with parsley and serve with rice, salad, or warm flatbread.

Notes

Grill option: Cook over medium-high heat, about 5 to 7 minutes per side, until 165°F. For chicken breasts, pound to even thickness to ensure quick, even cooking.