Yogurt Chicken Marinade Recipe

Grilled marinated chicken thighs in a shallow blue bowl.

5 stars (1 review)

This rich and tangy Greek yogurt marinade recipe makes the most tender and juicy chicken infused with mouthwatering Mediterranean flavors like fresh lemon, dried oregano, and plenty of garlic! Cook yogurt marinated chicken on the grill or baked in the oven for an easy protein to enjoy in wraps, on salads or with your favorite sides.

Prep Time10

Cook Time12

Marinate Time4

Total Time4 22

Course: Main, Main Course

Cuisine: Greek, Mediterranean

Servings: - 8 servings

Calories: 619kcal

Author: Sommer Collier

Ingredients

3 pounds boneless chicken thighs and/or chicken breasts
10-11 ounces plain Greek yogurt 2 individual cups
4 tablespoons olive oil
4 tablespoons lemon juice 2 juicy lemons
2 teaspoons lemon zest
1 tablespoon dried oregano
6-8 cloves garlic minced
1 teaspoon paprika
1 teaspoon crushed red pepper flakes optional
Salt and pepper
Parsley for garnish

Instructions

Set out a large 9 x 13 inch baking dish. Zest the lemons, then cut them open and juice them. Add the Greek yogurt, olive oil, lemon juice, lemon zest, dried oregano, minced garlic, paprika, crushed red pepper, 1 tablespoon of salt, and 1 teaspoon of black pepper to the pan. Mix well.
Place the chicken pieces in the marinade and turn them over to coat on all sides. Cover the baking dish with plastic.
Place the pan in the refrigerator and marinate the chicken for at least 4 hours, but up to 24 hours.
To Grill: Preheat the grill to medium heat, approximately 350-400°F. Once the grill is hot, cook the chicken pieces for 5-6 minutes per side.
To Bake: Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper. Place the chicken pieces on the baking sheet in a single layer. Bake for 15-20 minutes.

Video

Notes

Storing Leftovers - Keep marinated grilled chicken in an airtight container and store in the refrigerator for up to 3-4 days.
Freezing - The cooked greek chicken freezes very well! Transfer cooled chicken pieces to an airtight plastic ziploc bag or other freezer-safe container, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating - Warm the chicken in the microwave in short bursts at 50% power, until the meat is heated throughout. You can also bake it in a 350 degree oven for 10-15 minutes, but this is more likely to make the chicken more dry.

Nutrition