Greek Yogurt Marinated Chicken (Printer-Friendly)

Tender chicken breast marinated in Greek yogurt with garlic, lemon, and Mediterranean spices, then grilled or baked until perfectly juicy.

# What You'll Need:

→ 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 - ½ teaspoon black pepper
11 - Zest of 1 lemon

→ Garnishes

12 - 2 tablespoons chopped fresh parsley
13 - Lemon wedges, for serving

# How-To Steps:

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 the chicken breasts to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 2 hours, up to 8 hours for maximum flavor absorption.
03 - Preheat grill to medium-high heat or preheat oven to 425°F.
04 - Remove the chicken from marinade and let excess marinade drip off. Discard leftover marinade.
05 - Grill: Place chicken on grill, cook for 6–8 minutes per side or until internal temperature reaches 165°F. Oven: Place chicken on a lined baking sheet, bake 18–22 minutes or until cooked through.
06 - Rest the chicken for 5 minutes before slicing. Garnish with parsley and serve with lemon wedges.

# Expert Hints:

01 -
  • The Greek yogurt keeps the chicken insanely tender even after reheating the next day
  • You probably have everything in your fridge right now
  • Works on the grill in summer or the oven when its freezing outside
02 -
  • Don't skip the resting period or you'll end up with dry chicken no matter how perfectly you cooked it
  • The marinade turns the chicken slightly pink from the paprika and yogurt, so rely on a meat thermometer instead of color
  • Chicken thighs work even better than breasts if you want something practically impossible to overcook
03 -
  • Pound the chicken to even thickness before marinating so it cooks at the same rate
  • Don't marinate longer than 12 hours or the yogurt texture starts breaking down

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