Greek Yogurt Chicken
User Reviews
5
Greek Yogurt Chicken
Description
This recipe combines plain Greek yogurt with lemon juice and zest, minced garlic, paprika, cumin, onion powder, salt, pepper, and chopped cilantro to form a marinade. Chicken breasts are coated thoroughly and marinated between 45 minutes and 24 hours for maximum flavor infusion and tenderness.
The chicken can be cooked outdoors on a preheated grill or indoors on a grill pan, cooking 4–7 minutes per side depending on thickness, reaching an internal temperature of 165°F. The yogurt helps keep the chicken moist during cooking, and the spices provide balanced seasoning and aroma.
Serving this chicken with additional chopped cilantro enhances the fresh herbal character. The recipe’s notes mention that boneless chicken thighs can be used as an alternative, adjusting cooking times accordingly. Leftovers keep well refrigerated, and reheating in an air fryer or microwave maintains moisture if done carefully.
Ingredients
- 4 chicken breast total of around 1 ½ pounds, skinless, about 6 ounces each
- ⅓ cup yogurt 0%, 2% or 5%, plain, Greek
- 1 tablespoon lemon juice fresh
- ½ teaspoon lemon zest
- 3 - 4 large garlic minced, cloves
- 1 teaspoon paprika
- 1 teaspoon cumin
- ¾ teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup cilantro plus more for serving, freshly chopped, or parsley
Instructions
- In a mixing bowl, whisk together the yogurt, lemon juice, lemon zest, garlic, paprika, cumin, onion powder, salt, pepper, and cilantro.
- Pat the chicken breasts dry with a paper towel to remove excess moisture. Then place them in a gallon-size resealable ziplock or reusable bag and pour yogurt marinade over the chicken.
- Seal the bag carefully while pressing out any excess air.
- Then, rub the chicken breasts with the yogurt marinade to coat them well. Let the chicken marinade for at least 45 minutes or up to 24 hours.
- Outdoor Grill: Preheat grill to 425°F (medium-high heat). Make sure to clean your grill grates and lightly grease by spraying or dipping paper towels in oil and spreading them across the grill. Then, grill the chicken for about 5 to 7 minutes per side or 4 - 5 minutes per side (chicken thigh) until cooked through, and the thickest part of the chicken has reached 165°F.
- Indoor Grill Pan: Preheat a grill pan on the stovetop to medium-high heat and lightly grease. When ready, add chicken breasts and grill for about 5 to 7 minutes per side (chicken breast) or 4 - 5 minutes per side (chicken thigh) until cooked through, and the thickest part of the chicken has reached 165°F.
- Oven: Preheat your oven the 425°F and line a baking sheet with aluminum foil. Evenly space the chicken breasts out on the baking sheet, then bake for 20 – 25 minutes (chicken breast) or 15 - 20 minutes (chicken thigh) until the thickest part of the chicken has reached 165°F.
- Air Fry: Preheat air fryer to 370°F. Lightly greese the basket and air fry for 7 - 9 minutes per side (chicken breast) or 5 - 6 minutes per side (chicken thigh) depending on the thickness of the chicken breast. Just make sure the internal temperature reaches 165°F.
- Transfer the chicken to a plate or cutting board and allow them to rest for 5 minutes before slicing or serving. This makes sure they are extra juicy. Enjoy!
Notes
- Using 2% or 5% Greek yogurt yields the juiciest chicken results.
- Garlic powder can substitute fresh garlic, using about 1 teaspoon.
- Boneless chicken thighs can replace breasts, marinate with the same yogurt mixture, and grill or bake with adjusted cook times.
- Store leftover cooked chicken in airtight containers in the refrigerator for up to 4 days.
- Reheat leftovers in an air fryer at 350ºF for 3–6 minutes or microwave for 30–90 seconds covered with a damp paper towel to maintain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 2g | 1% |
| Protein | 38g | 76% |
| Fat | 5g | 8% |
| Cholesterol | 110mg | 37% |
| Sodium | 787mg | 33% |
| Potassium | 690mg | 15% |
| Fiber | 0.3g | 1% |
| Vitamin A | 166IU | 3% |
| Vitamin C | 6mg | 7% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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