Greek Yogurt Marinated Chicken (Printable)

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

# 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 (optional)

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, up to 8 hours, allowing flavors to penetrate the meat.
03 - Preheat grill to medium-high heat or preheat oven to 425°F for optimal cooking conditions.
04 - Remove the chicken from marinade and let excess drip off. Discard leftover marinade to prevent cross-contamination.
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 parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • The yogurt creates a protective barrier that locks in moisture better than any oil-based marinade Ive tried
  • This comes together in minutes but tastes like it marinated for days in a professional kitchen
02 -
  • The yogurt creates a thick coating that can look undercooked even when done, so trust your meat thermometer completely
  • Patting off excess marinade helps achieve better grill marks and prevents burning
03 -
  • Brining the chicken in salt water for 30 minutes before marinating makes it even juicier
  • A pinch of red pepper flakes transforms this into something with a lovely, lingering heat

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