Greek Yogurt Chicken Marinade Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Resting Time
4 hrs
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Total Time
4 hrs 30 mins
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Servings
4 servings
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Calories
341 kcal
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Course
Main Course
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Cuisine
Mediterranean
Greek Yogurt Chicken Marinade Recipe
Description
The recipe calls for combining Greek yogurt with lemon zest and juice, olive oil, garlic, onion powder, ground cumin, oregano, paprika, parsley, kosher salt, and black pepper. Chicken thighs are fully submerged in this marinade and refrigerated for at least 4 hours or up to 12 hours overnight. When ready to cook, excess marinade is scraped off, and the chicken is seasoned before grilling on a medium-high gas grill until cooked through.
This method yields grilled chicken with a tender, moist interior and a slightly charred exterior enriched by the marinade’s bright and aromatic spices. The yogurt base tenderizes the meat and adds a subtle tang, balancing the smoky and herbal flavors.
Leftover grilled chicken stores well in an airtight container in the refrigerator for up to two days and can be reheated in the microwave or baked gently in the oven. Properly pounding chicken breasts ensures even cooking when used instead of thighs.
Ingredients
- 1 cup Greek yogurt whole milk
- 1 teaspoon lemon zest
- 1/4 cup lemon juice
- 3 tablespoons olive oil
- 3 cloves garlic minced, cloves
- ½ teaspoon onion powder
- 1 teaspoon cumin ground
- 1 teaspoon oregano dried
- 1 teaspoon paprika
- ½ cup Italian parsley roughly chopped, fresh
- 1 teaspoon kosher salt more for seasoning at the last minute
- ½ teaspoon black pepper
- 1 ½ lb. chicken thigh or chicken breast* - read note, skinless, boneless
- 2 tablespoons vegetable oil to brush grill grates
Instructions
- Place yogurt, lemon zest, lemon juice, olive oil, garlic, onion powder, cumin, oregano, paprika, parsley, and salt and pepper in a large bowl*1. Whisk until fully combined.
- Place chicken thighs in the bowl and make sure that they are fully submerged in the marinade.
- Cover with plastic wrap and place in the fridge for at least 4 hours or preferably overnight for up to 12 hours.
- When you are ready to cook, remove the chicken from the marinade onto a plate, making sure to scrape off any excess marinade. Season chicken pieces lightly with ½ teaspoon salt and ¼ teaspoon pepper on each side. Discard the marinade.
To Cook on the Grill:
- Preheat a gas grill to medium-high heat (450 degrees F).
- Clean grill grates and generously brush with vegetable oil.
- Grill chicken thighs for 8-10 minutes, turning once until the internal temperature reaches 165 degrees when a thermometer is inserted in the thickest part of the meat.
- Transfer the now cooked chicken onto a plate, cover with aluminum foil and let it rest for 5-7 minutes before serving.
To Cook in the Oven
- Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper and set it aside.
- Place chicken thighs on the sheet and bake for 18-22 minutes or until a thermometer inserted into the meat registers 165 degrees F.
- Remove from the oven and onto a plate. Cover with aluminum foil and let them rest for 5 minutes before slicing and/or serving.
To Cook on the Stove
- Heat 1 tablespoon of vegetable oil in a large skillet (10 or 12-inch cast iron skillet or a skillet grill is ideal) over medium-high heat.
- When it is simmering hot, place the chicken pieces in the skillet, making sure not to overcrowd the pan.
- Cook, turning once until they are fully cooked, 10-12 minutes, or until a digital thermometer inserted in the center of a thigh registers 165 degrees F.
- Remove the chicken thighs from the skillet and onto a plate; cover with aluminum foil and let it rest for 5-10 minutes before serving.
Notes
- Using a resealable plastic bag for the marinade can simplify cleanup and improve marinade coverage.
- Pound boneless skinless chicken breasts to even thickness before marinating to ensure uniform cooking.
- Store leftovers in an airtight container in the refrigerator for up to two days.
- Reheat grilled chicken in the microwave or in a 300°F oven for 8-10 minutes to retain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 5g | 2% |
| Protein | 39g | 78% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 164mg | 55% |
| Sodium | 757mg | 32% |
| Potassium | 587mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 938IU | 19% |
| Vitamin C | 17mg | 19% |
| Calcium | 103mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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