Greek Yogurt Marinated Chicken (Printable version)

Creamy Greek yogurt tenderizes juicy chicken breasts with garlic, lemon, and Mediterranean spices for perfectly grilled or baked results.

# 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

# Directions:

01 - In a large bowl, whisk together Greek yogurt, minced garlic, lemon juice, olive oil, oregano, cumin, paprika, salt, pepper, and lemon zest until smooth and well combined.
02 - Add chicken breasts to the marinade, turning to coat thoroughly. Cover bowl and refrigerate for at least 2 hours, 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, letting excess drip off. Discard leftover marinade.
05 - For grilling: Place chicken on grill and cook for 6–8 minutes per side until internal temperature reaches 165°F. For baking: Place chicken on 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 makes the chicken incredibly tender, almost like it was brined for days
  • You can prep it in the morning and dinner practically cooks itself later
  • The spices create this gorgeous, aromatic crust that everyone will ask about
02 -
  • Never reuse the leftover marinade that raw chicken has soaked in, that is a food safety no-go
  • Patting off the excess marinade helps the chicken develop better color and prevents burning
  • Going over 12 hours in the fridge can make the texture slightly mushy, so plan accordingly
03 -
  • Use whole milk Greek yogurt for the richest flavor and creamiest texture
  • If you have time, let the chicken come to room temperature for 20 minutes before cooking for even results
  • A meat thermometer takes all the guesswork out of knowing when it is done

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