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Grilled chicken breasts with char marks, garnished with lemon slices and fresh herbs on a ceramic plate.

Greek Yogurt Chicken Marinade

This easy Greek yogurt chicken marinade tenderizes the meat while adding bright, tangy Mediterranean flavor, making every bite delicious!
Prep: 5 minutes
Total: 2 hours 5 minutes
Servings: 3 -4 servings
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Ingredients
  

Instructions
 

  • If using chicken breasts, gently pound them into an even thickness (I like to lay a sheet of plastic wrap on top to keep things tidy). Trim the chicken of any excess fat.
    Three raw chicken breasts on a wooden cutting board, covered with a sheet of wax or parchment paper.
  • In a large bowl or ziptop bag, combine the yogurt, garlic, oil, lemon juice (if also using zest, zest it right over the bowl first), oregano, thyme, salt, paprika, and cumin.
    Spiced creamy marinade in a glass bowl on a gray textured surface, viewed from above.
  • Add the chicken and turn to coat. Refrigerate and let marinate for at least 2 hours or up to 24 hours.
    Raw chicken marinating in a spiced yogurt mixture in a clear glass bowl on a light gray surface.
  • When ready to cook, remove from the refrigerator and let stand at room temperature for 20 minutes to take off the chill.
  • TO GRILL: Cook chicken over high heat until charred in spots and the internal temperature reaches 160 to 165ºF on an instant read thermometer, flipping halfway through, about 8 to 12 minutes total for breasts or thighs or 4 to 8 minutes for tenders. Do not overcook!
    Three seasoned chicken breasts with grill marks cooking on a black grill grate.
  • TO BAKE: Arrange the chicken in a single layer in a foil- or parchment-lined baking dish large enough to hold it comfortably without the chicken touching. Bake the chicken in a 425ºF oven until it reaches 160 to 165ºF on an instant read thermometer inserted at the thickest part. Don't overcook! For breasts you will need about 14 to 16 minutes (for small/medium breasts that are about 6 to 7 ounces), 16 to 20 minutes (for medium/large breasts that are 8 to 10 ounces), or 20 to 25 minutes (for larger breasts). Bake thighs or tenders for 15 to 20 minutes.
  • TO AIR FRY: Preheat the air fryer to 375°F. Lightly coat the basket with nonstick spray. Arrange the chicken in a single layer (cook in batches if needed). Air fry for 10 to 14 minutes, flipping halfway through, until the chicken reaches 165°F. Let rest for a few minutes before serving.

Notes

  • TO STORE: Refrigerate cooked chicken in an airtight container for up to 4 days.
  • TO REHEAT: Warm gently in the microwave or oven until heated through.
  • TO FREEZE: Freeze cooked chicken for up to 3 months. Thaw overnight before reheating.

Nutrition

Serving: 1(of 3)Calories: 375kcalCarbohydrates: 4gProtein: 52gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 147mgSodium: 1053mgPotassium: 943mgFiber: 1gSugar: 1gVitamin A: 438IUVitamin C: 4mgCalcium: 88mgIron: 2mg
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