Greek Yogurt Marinated Chicken (Printable version)

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

# List of ingredients:

→ 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

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 smooth and well combined.
02 - Add chicken breasts to the bowl, turning to coat thoroughly. Cover with plastic wrap and refrigerate for at least 2 hours or up to 8 hours for maximum flavor penetration.
03 - Preheat grill to medium-high heat or preheat oven to 425°F.
04 - Remove chicken from marinade, allowing excess to drip off. Discard any remaining marinade for food safety.
05 - For grilling: Place chicken on preheated grill and cook 6 to 8 minutes per side until internal temperature reaches 165°F. For baking: Place chicken on a lined baking sheet and bake 18 to 22 minutes until cooked through.
06 - Let chicken rest for 5 minutes before slicing to retain juices. Garnish with fresh parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • The yogurt acts as a tenderizer while keeping the chicken incredibly moist
  • The spice blend hits that perfect balance between bright lemon and earthy cumin
02 -
  • The yogurt can burn if too much clings to the chicken, so shake off excess thoroughly before cooking
  • Marinating past 12 hours makes the texture slightly mushy as the enzymes overwork the proteins
03 -
  • Bring chicken to room temperature for 20 minutes before cooking for more even heat distribution
  • Patting the chicken partially dry before grilling helps achieve better grill marks and reduces flare-ups

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