Greek Yogurt Marinated Chicken (Printable)

Tender chicken marinated in Greek yogurt with garlic, herbs, and spices for maximum flavor and juiciness.

# 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

# Step-by-step:

01 - In a large bowl, whisk together Greek yogurt, garlic, lemon juice, olive oil, oregano, cumin, paprika, salt, pepper, and lemon zest until thoroughly combined.
02 - Add the chicken breasts to the marinade, turning to coat thoroughly on all sides. Cover and refrigerate for at least 2 hours, up to 8 hours, for optimal flavor absorption.
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 - Grill: Place chicken on grill, cook for 6–8 minutes per side or until internal temperature reaches 165°F. Oven: Place chicken on a lined baking sheet, bake 18–22 minutes or until cooked through.
06 - Rest the chicken for 5 minutes before slicing to retain juices. Garnish with chopped parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • The yogurt acts as a natural tenderizer, making even lean chicken breasts melt-in-your-mouth soft
  • You can prep it in the morning and forget about it until dinner time
  • The spices create this gorgeous, restaurant-quality crust that makes people think you're secretly a chef
02 -
  • Discard any leftover marinade after removing the chicken because raw chicken juice has been sitting in it
  • Patting the chicken lightly before grilling helps achieve better char marks, though some marinade remaining creates delicious crusty bits
  • The chicken will continue cooking slightly while it rests, so pull it off the heat when it reaches about 160°F
03 -
  • Room temperature chicken cooks more evenly, so let it sit out for 20 minutes before grilling
  • If the chicken is particularly thick, pound it to an even thickness for consistent cooking

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