The best juicy chicken is Greek yogurt marinated chicken bursting with fresh flavors of lemon, oregano and garlic! Simple & quick marinade to throw together in the morning for a versatile dinner or lunch recipe you can grill, bake or air fry!
Jump to:
I'm always trying to create recipes that have a ton of protein and a ton of flavor and taste! It just made sense that using Greek yogurt to marinate it was going to accomplish that goal.
Nobody likes dry meat and this marinade puts the end to that! The marinade is super simple with just a few ingredients and works to create the most delicious chicken you have ever had.
Use this greek yogurt marinated chicken in a ton of different recipes like the Mediterranean quinoa bowl, chicken salad or even in place of salmon in the baked feta pasta with salmon.
Why You'll Love This Recipe
- Greek yogurt marinated chicken is a healthy recipe that is full of protein while also being gluten-free and keto.
- Super easy meal prep recipe for dinner or lunch and can be used in quinoa bowls, wraps or pitas, salads, pasta or as a main dish.
- Juicy meat that is full of delicious flavor. The flavors are kid-friendly and your entire family will love this recipe - maybe almost as much as they love my air fryer chicken breast!
Ingredients
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Chicken: I chose boneless, skinless breast for this recipe, however you can try other cuts such as quarters, thighs, wings or even drumsticks, depending on your personal choice.
- Plain Greek yogurt: Creamy Greek style yogurt works the best here, I prefer brands like Chobani or FAGE. I would recommend using plain flavor to get that delicious tang, however using vanilla would give it a sweeter taste.
- Lemon juice: Lime juice may also be used, however I prefer lemon to give it more of an authentic Greek flavor and tang. I also add in some red wine vinegar to up the tang factor even more and make the meat even that more tender.
- Greek seasoning: Spices such as oregano, onion powder, garlic powder, dill, salt and pepper make up Greek seasoning, however you could also use a Greek seasoning blend or even zatar seasoning.
How to Make This Recipe
This is a step-by-step walkthrough of how to cook this recipe. The recipe card at the bottom shows the exact cook time and temperatures.
Marinating Instructions
- Trim meat of fat and butterfly or pound to ¼ inch thickness. Season with salt and pepper.
- Add meat and seasonings to a large Ziploc bag.
- Add in olive oil, red wine vinegar, lemon and Greek yogurt.
- Seal the bag and then massage the meat from the outside of the bag until it is fully and evenly coated. Marinate in the refrigerator for 4-8 hours before cooking.
How to Grill
- Spray a grill pan with cooking spray. If using the grill, you MUST use a grill pan otherwise the meat will stick to the grates and the Greek yogurt may burn. (I learned this the hard way!)
- Heat grill to medium heat and cook chicken for 10-12 minutes, flipping once (approximately 6 minutes per side.). Temp meat to 165F to ensure it is done.
How to Cook in the Air Fryer
- Add prepared meat to an air fryer. Cook at 380F for 12 minutes, flipping halfway. Temp chicken to 165F to ensure doneness.
How to Cook in the Oven
- Bake prepared meat in a casserole dish sprayed with cooking spray at 400F for 20-25 minutes or until an instant read thermometer inserted into the thickest part of the meat reads 165F.
How to Cook on the Stove top
- Use a prepared grill pan or a cast iron skillet to cook meat over medium heat on the stove. Cook for 10-12 minutes, flipping once. Temp meat to 165F to ensure it is done.
Expert Tips
- Discard marinade after removing chicken to avoid food contamination. Do not reuse marinade.
- Butterfly meat or pound to equal thickness to ensure proper and even cooking.
- Use an instant-read thermometer to ensure meat cooks to 165F.
- Allow meat to rest after being grilled to let juices sink in and avoid drying out.
- Make ahead: Marinade may be made ahead for up to 24 hours prior to making.
- Storage: Store cooked leftovers in an airtight container for up to 4 days in the refrigerator. If possible, leave meat breasts unsliced to maintain juiciness.
- Freezer: Freeze marinated chicken in a freezer-safe bag for up to 3 months.
FAQs
Marinate for at least 4 hours or up to 8 hours to get the most flavor.
Marinating in Greek yogurt imparts a ton of moisture, tang and flavor into chicken. The combination of seasoning and yogurt lends an almost cheesy taste that makes the meat absolutely incredible.
Serve with a side of mashed potatoes and blistered green beans with garlic or use in a Mediterranean grain bowl with quinoa or in a salad. This recipe also works very well when grilling kebabs on skewers and serving them in a pita or flatbread similar to traditional Greek gyros or souvlaki.
You could also use this recipe in a pasta dish using ziti, noodles or even zoodles. Topping zucchini boats with Greek yogurt marinated chicken would be absolutely delicious!
Serve with dill sauce with yogurt or store bought tzatziki dipping sauce.
Using moderate heat and a grill pan will ensure that the meat does not burn and it will not stick to the grill. A grill pan is a must have if you are making this recipe on the grill - it will stick otherwise.
Related Recipes
If you've made this recipe, would you please leave a star rating and comment below on the recipe card? If you would like more simple + delicious eats please subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for the latest updates.
Greek Yogurt Marinated Chicken
Ingredients
- 2 pounds chicken breast trimmed of fat and butterflied or pounded to ¼ inch.
- 1 tablespoon olive oil
- ½ cup Greek yogurt
- 1 tablespoon Greek seasoning
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon salt
- ¼ teaspoon pepper
Instructions
Marinating Instructions
- Trim meat of fat and butterfly or pound to ¼ inch thickness. Season with salt and pepper.
- Add chicken and seasonings to a large Ziploc bag.
- Add in olive oil, red wine vinegar, lemon and Greek yogurt.
- Seal the bag and then massage the chicken from the outside of the bag until it is fully and evenly coated. Marinate in the refrigerator for 4-8 hours before cooking.
How to grill
- Spray a grill pan with cooking spray. If using the grill, you MUST use a grill pan otherwise the chicken will stick to the grates and the Greek yogurt may burn.
- Heat grill to medium heat and cook chicken for 10-12 minutes, flipping once (approximately 6 minutes per side.). Temp meat to 165F to ensure it is done.
How to air fry
- Add prepared meat to an air fryer. Cook at 380F for 12 minutes, flipping halfway. Temp chicken to 165F to ensure doneness.
How to bake in the oven
- Bake prepared chicken in a casserole dish sprayed with cooking spray at 400F for 20-25 minutes or until an instant read thermometer inserted into the thickest part of the meat reads 165F.
How to cook on the stove top
- Use a grill pan to cook chicken over medium heat on the stove. Cook for 10-12 minutes, flipping once. Temp meat to 165F to ensure it is done.
Notes
- Discard marinade after removing chicken to avoid food contamination. Do not reuse marinade.
- Butterfly chicken or pound to equal thickness to ensure proper and even cooking.
- Use an instant-read thermometer to ensure chicken cooks to 165F.
- Allow chicken to rest after being grilled to let juices sink in and avoid drying out.
- Make ahead: Marinade may be made ahead for up to 24 hours prior to making.
- Storage: Store cooked leftovers in an airtight container for up to 4 days in the refrigerator. If possible, leave chicken breasts unsliced to maintain juiciness.
- Freezer: Freeze marinated chicken in a freezer-safe bag for up to 3 months.
Leave a Reply