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Marinated Greek Yogurt Chicken

Best juicy and tender marinated Greek yogurt chicken that is bursting with fresh flavors of lemon, oregano, and garlic! Make in the air fryer, oven, grill, or stove.
Course Dinner
Cuisine Greek
Prep Time 10 minutes
Cook Time 10 minutes
Marinating Time 4 hours
Total Time 4 hours 20 minutes
Servings 8 servings
Calories 171kcal
Author Lyndsey

Equipment

  • 1 instant read thermometer

Ingredients

  • 2 pounds chicken breast
  • 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.
    2 pounds chicken breast
  • Add chicken and seasonings to a large Ziploc bag.
    1 tablespoon Greek seasoning, 1 teaspoon salt, ¼ teaspoon pepper
  • Add in olive oil, red wine vinegar, lemon and Greek yogurt.
    1 tablespoon olive oil, 1 tablespoon lemon juice, 1 tablespoon red wine vinegar, ½ cup 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.

Nutrition

Serving: 1serving | Calories: 171kcal | Carbohydrates: 1g | Protein: 27.3g | Fat: 5.7g