This tender and juicy Greek yogurt marinated chicken is packed with flavor from a tangy lemon-herb yogurt marinade. Use chicken breast or thigh, and cook it your way—on the grill, oven-baked, or in your air fryer. An easy and flavorful chicken recipe!
The chicken is SO juicy and flavorful. We love love this recipe and it turns out perfect every time. So much better than boring salt and pepper grilled chicken. ★★★★★
- Lisa
I learned this yogurt trick from my chef friend, and now it's the only way I cook chicken breasts. The yogurt tenderizes the chicken and locks in moisture, giving you juicy, flavorful chicken every time.
This Greek yogurt-marinated chicken is tender, juicy, and bursting with bright, lemony, garlic, and herb flavors. It does well with just about any side dish! But, if I had to pick, we love serving it with this Summer Corn Salad, this delicious Orzo Pesto Pasta Salad, and these crispy Air Fryer Carrot Fries.
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Why You'll Love This Recipe
- Super tender and juicy chicken breasts
- Packed with bright, herby flavor
- Great for grilling, baking, or air frying
- Easy to make with just a few ingredients
- Works for meal prep, family dinners, or entertaining
The Ingredients
- Chicken: I prefer boneless, skinless chicken breast, but chicken thighs work great too if you want extra juicy meat.
- Greek Yogurt: Plain Greek yogurt is key to making the chicken tender and juicy. I usually use 2%, but 0% or 5% work just great.
- Lemon: Both the juice and zest add a bright, tangy flavor that really lifts the dish.
- Garlic: Freshly minced garlic gives the best flavor.
- Spices: A simple blend of paprika, cumin, and onion powder seasons the chicken perfectly.
- Salt & Black Pepper: Basic seasoning to bring it all together.
- Cilantro or Parsley: Either herb works — choose your favorite to add fresh lemon-herb notes.
See recipe card for quantities.
How to Make Chicken Marinated in Greek Yogurt
- Step 1: In a large bowl, add all the spices.
- Step 2: Mix the ingredients well until they are evenly blended.
- Step 3: Place the chicken and yogurt marinade into a zip-top bag. Seal the bag, pressing out any excess air. Let the chicken marinate in the fridge for at least 45 minutes, or up to 24 hours for more flavor.
- Step 4: Preheat your grill to 425°F (medium-high heat). Clean the grill grates, then lightly grease them by spraying or wiping with oil using a paper towel. Grill the chicken for 5 to 7 minutes per side, or until it is cooked through and the thickest part reaches an internal temperature of 165°F.
Hint: Let the chicken rest for 5 minutes after cooking to lock in the juices and keep it extra tender before slicing or serving.
How to Bake
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Place the chicken breasts evenly spaced on the baking sheet. Bake for 20–25 minutes, or until the thickest part reaches an internal temperature of 165°F.
- If using chicken thighs, bake for 15–20 minutes until cooked through.
How to Air Fry
- Preheat your air fryer to 375°F.
- Arrange the chicken breasts in a single layer in the air fryer basket (avoid overcrowding). Air fry for 15–18 minutes, flipping halfway through, until the thickest part reaches an internal temperature of 165°F.
- For chicken thighs, cook for 12–15 minutes, flipping halfway.
Recipe Tips
- Don't use too much lemon juice. Adding too much can break down the chicken and make it grainy. This is my top tip for the marinade!
- Use a meat thermometer to check for doneness. Chicken is safe at 165°F.
- Let the chicken rest before slicing. Resting for about 5 minutes helps keep the chicken juicy by locking in the juices.
- Marinate as long as you can. If you're short on time, 45 minutes works. But for the best flavor and tenderness, marinate for 12 to 24 hours.
Substations & Variations
- Make it Gluten-Free: This recipe is already gluten-free
- Make it Dairy-Free: The main ingredient in this recipe is Greek yogurt, so if you're looking for a dairy-free chicken recipe, try these grilled chicken thighs.
- Make it Nut-Free: The recipe is already nut-free.
- Chicken Options: You can use chicken breast or thighs!
- Make it smoky & spicy: Add a teaspoon of smoked paprika or chili powder for a smoky or spicy twist.
Frequently Asked Questions
Yes! Boneless and skinless chicken thighs work great. Marinate them for 45 minutes to 24 hours, then grill or bake to your desired doneness. Grill the thighs for 4–5 minutes per side, or bake for 10–12 minutes, until the internal temperature reaches 165°F. Just remember, thighs cook faster than breasts.
No need! The Greek yogurt marinade penetrates well without poking. Just let it soak in and do its magic.
Grill chicken breasts over medium-high heat (about 400°F) for 5 to 7 minutes per side, until fully cooked.
Yes! You can freeze it both before and after cooking. Freeze raw marinated chicken in a sealed container or bag for up to 3 months. For cooked chicken, store leftovers in an airtight container and freeze for up to 3 months as well. Thaw in the fridge before cooking or reheating.
Storage
Storing: Store leftover chicken in an airtight container in the refrigerator for up to 3–4 days.
Reheating: Reheat in an air fryer at 350°F for 3–5 minutes until heated through. If using a microwave, cover the chicken with a damp paper towel and microwave in 30-second intervals until warm, typically 30–90 seconds in total, depending on the portion size. Be careful not to overheat the chicken to prevent it from drying out.
Serving Suggestions
These are my favorite dishes to serve with this yogurt-marinated chicken:
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Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Greek Yogurt Marinated Chicken
Ingredients
- 4 skinless chicken breasts (about 6-ounces each), total of around 1 ½ pounds
- ⅓ cup plain Greek yogurt, 0%, 2% or 5%
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest
- 3 - 4 large garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- ¾ teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup freshly chopped cilantro or parsley, plus more for serving
Instructions
- In a mixing bowl, whisk together the yogurt, lemon juice, lemon zest, garlic, paprika, cumin, onion powder, salt, pepper, and cilantro.
- Pat the chicken breasts dry with a paper towel to remove excess moisture. Then place them in a gallon-size resealable ziplock or reusable bag and pour yogurt marinade over the chicken.
- Seal the bag carefully while pressing out any excess air.
- Then, rub the chicken breasts with the yogurt marinade to coat them well. Let the chicken marinade for at least 45 minutes or up to 24 hours.
- Outdoor Grill: Preheat grill to 425°F (medium-high heat). Make sure to clean your grill grates and lightly grease by spraying or dipping paper towels in oil and spreading them across the grill. Then, grill the chicken for about 5 to 7 minutes per side or 4 - 5 minutes per side (chicken thigh) until cooked through, and the thickest part of the chicken has reached 165°F.
- Indoor Grill Pan: Preheat a grill pan on the stovetop to medium-high heat and lightly grease. When ready, add chicken breasts and grill for about 5 to 7 minutes per side (chicken breast) or 4 - 5 minutes per side (chicken thigh) until cooked through, and the thickest part of the chicken has reached 165°F.
- Oven: Preheat your oven the 425°F and line a baking sheet with aluminum foil. Evenly space the chicken breasts out on the baking sheet, then bake for 20 – 25 minutes (chicken breast) or 15 - 20 minutes (chicken thigh) until the thickest part of the chicken has reached 165°F.
- Air Fry: Preheat air fryer to 370°F. Lightly greese the basket and air fry for 7 - 9 minutes per side (chicken breast) or 5 - 6 minutes per side (chicken thigh) depending on the thickness of the chicken breast. Just make sure the internal temperature reaches 165°F.
- Transfer the chicken to a plate or cutting board and allow them to rest for 5 minutes before slicing or serving. This makes sure they are extra juicy. Enjoy!
Lisa says
The chicken is SO juicy and flavorful. We love love this recipe and it turns out perfect every time. So much better than boring salt and pepper grilled chicken.