Greek Yogurt Marinated Chicken

This Greek yogurt marinated chicken comes out incredibly juicy and tender, because the yogurt tenderizes the meat while lemon, garlic, and herbs add bright flavor. Use chicken breast or thighs, and cook them your way: on the grill, in the oven, or in the air fryer. Easy, high-protein, and full of flavor.

5 from 33 votes

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Prep Time 5

Cook Time 15

Total Time 1 5

Serving servings

Ingredients

4 medium skinless chicken breasts, (about 6 oz each, ~1½ lbs total)
⅓ cup plain Greek yogurt, (0%, 2% or 5%) - full-fat is the best!
½ teaspoon lemon zest
1 tablespoon fresh lemon juice, ONLY 1 tablespoon! Too much and the chicken will be grainy
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 parsley, (or cilantro), plus more for serving

Instructions

Make the marinade: In a bowl, whisk together the Greek yogurt, lemon juice, lemon zest, garlic, paprika, cumin, onion powder, salt, pepper, and cilantro until smooth.
Prep the chicken: Pat the chicken breasts dry with a paper towel to remove excess moisture.
Marinate: Place the chicken in a gallon zip-top bag, pour in the marinade, and seal while pressing out the air. Rub to coat evenly. Refrigerate at least 45 minutes, or up to 24 hours for more flavor.
Grill: Preheat grill to 425°F (medium-high) and lightly grease the grates. Grill 5–7 minutes per side (breast) or 4–5 minutes per side (thighs), until the internal temperature reaches 165°F.
Or use a grill pan: Preheat a greased grill pan over medium-high heat. Cook 5–7 minutes per side (breast) or 4–5 minutes per side (thighs), until 165°F.
Or bake: Preheat oven to 425°F and line a baking sheet. Bake 20–25 minutes (breast) or 15–20 minutes (thighs), until 165°F.
Or air fry: Preheat air fryer to 370°F and lightly grease the basket. Air fry 7–9 minutes per side (breast) or 5–6 minutes per side (thighs), until 165°F.
Rest and serve: Transfer to a cutting board and rest 5 minutes before slicing. This keeps the chicken juicy. Enjoy!

Notes

Chicken thighs: Boneless thighs work great. Marinate the same way and reduce cook times as noted above.

Greek yogurt: I recommend 2% or 5% for the juiciest result.

Garlic: 1 teaspoon of garlic powder can replace fresh garlic in a pinch.

Go easy on the lemon: Too much acid breaks the chicken down and makes it grainy. Stick to the amount listed.

Storage: Refrigerate leftovers in an airtight container up to 4 days.

Reheating: Air fry at 350°F for 3–5 minutes, or microwave in 30-second bursts under a damp paper towel

Freezing: Freeze raw chicken in the marinade up to 3 months; thaw overnight in the fridge before cooking.

Nutrition

Course Dinner, Lunch

Cuisine American

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