Greek Yogurt Marinated Chicken (Print)

Tender chicken marinated in Greek yogurt, garlic, and Mediterranean spices for juicy, flavorful results.

# What You 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 - 1/2 teaspoon black pepper
11 - Zest of 1 lemon

→ Garnishes (optional)

12 - 2 tablespoons chopped fresh parsley
13 - Lemon wedges, for serving

# How To Make It:

01 - In a large bowl, whisk together Greek yogurt, minced garlic, lemon juice, olive oil, oregano, cumin, smoked paprika, salt, black pepper, and lemon zest until smooth and well combined.
02 - Add chicken breasts to the bowl and turn to coat thoroughly with the marinade. Cover and refrigerate for at least 2 hours, up to 8 hours, to allow flavors to penetrate the meat.
03 - Preheat grill to medium-high heat or preheat oven to 425°F. Prepare a lined baking sheet if using the oven method.
04 - Take chicken out of the marinade, allowing excess to drip off. Discard any leftover marinade—do not reuse.
05 - For grilling: place chicken on the grill and cook for 6–8 minutes per side, or until internal temperature reaches 165°F. For baking: arrange chicken on the prepared baking sheet and bake for 18–22 minutes, or until cooked through.
06 - Let chicken rest for 5 minutes before slicing to retain juices. Garnish with chopped fresh parsley and serve with lemon wedges on the side.

# Expert Tips:

01 -
  • The yogurt acts like a tenderizer making even lean chicken breasts incredibly juicy
  • The spices penetrate so deeply you taste flavor in every single bite not just the surface
  • It is practically foolproof whether you grill outside or bake inside
02 -
  • Patting the chicken dry before cooking helps it develop better color and prevents steaming
  • The yogurt creates a protective layer that keeps the meat from drying out even at high heat
  • Never reuse leftover marinade that has touched raw chicken for food safety reasons
03 -
  • Bring the chicken to room temperature for 20 minutes before cooking for more even results
  • Use full fat Greek yogurt for the most tender and flavorful outcome
  • Let your grill grates get properly hot to achieve those gorgeous restaurant style char marks

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