Yogurt Marinated Chicken

I love how this Yogurt Marinated Chicken turns out juicy, flavorful, and tender every single time. The Greek yogurt makes the chicken incredibly moist while the blend of spices and lemon gives it a bright, zesty taste. It’s one of my favorite simple recipes for grilling or pan-searing.

Why You’ll Love This Recipe

I enjoy this recipe because the yogurt works as both a tenderizer and flavor enhancer, creating a perfectly seasoned crust when cooked. The balance of tangy lemon, fragrant herbs, and gentle heat from cayenne gives the chicken a complex but comforting flavor. It’s versatile, healthy, and pairs beautifully with grains, salads, or roasted vegetables.

Ingredients

1½–2 lbs chicken cutlets (I used 8; you can opt for other cuts such as thighs or breasts. Please note cooking times will vary.)

Marinade:
½ cup plain full-fat Greek yogurt
¼ cup olive oil
1 tbsp honey
1 lemon, juiced (about ¼ cup)
1 tsp lemon zest
5 garlic cloves, minced
1 tbsp fresh parsley, chopped fine
½ tsp salt (or more to taste)
¼ tsp black pepper
½ tsp paprika
½ tsp onion powder
½ tsp dried oregano
½ tsp dried basil
¼ tsp cayenne pepper
¼ tsp coriander
¼ tsp cumin

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. Prepare the marinade
   • In a medium bowl, I whisk together the Greek yogurt, olive oil, honey, lemon juice, lemon zest, garlic, parsley, salt, pepper, and all the spices until well combined.
   • The mixture should be smooth, creamy, and aromatic.
2. Marinate the chicken
   • I place the chicken cutlets in a large resealable bag or shallow dish and pour the marinade over them.
   • I coat each piece thoroughly, ensuring the chicken is evenly covered.
   • I let it marinate in the refrigerator for at least 2 hours, but ideally overnight for maximum flavor and tenderness.
3. Cook the chicken
   • When ready to cook, I remove the chicken from the fridge and let it sit at room temperature for about 15 minutes.
   • I heat a grill pan, outdoor grill, or skillet over medium-high heat and lightly oil the surface.
   • I cook each cutlet for about 4–5 minutes per side, depending on thickness, until golden and cooked through (internal temperature should reach 165 °F / 74 °C).
4. Rest and serve
   • I transfer the cooked chicken to a plate and let it rest for 5 minutes before serving. This helps the juices redistribute for the most tender result.

Servings and Timing

This recipe makes about 4 servings.

Typical timing:

• Prep and marinating: 2 hours minimum (or overnight)
• Cooking: 10–12 minutes total
• Resting: 5 minutes
  So overall, about 2 hours and 20 minutes, most of which is inactive marinating time.

Variations

• I sometimes swap parsley for cilantro or add fresh mint for a Mediterranean twist.
• To make it spicier, I increase the cayenne pepper or add a splash of hot sauce.
• For a smokier flavor, I add a bit of smoked paprika.
• I occasionally serve it with tzatziki sauce, hummus, or a cucumber salad on the side.
• This marinade also works beautifully for shrimp or lamb with adjusted cooking times.

Storage/Reheating

I store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days.
To reheat, I use a skillet over low heat or microwave in short bursts, covering the chicken with a damp paper towel to retain moisture.
I don’t recommend freezing marinated raw chicken with yogurt for too long, as the texture can change, but cooked leftovers can be frozen for up to 2 months.

FAQs

1. Can I bake the chicken instead of grilling?

Yes, I often bake it at 400 °F (200 °C) for 20–25 minutes or until it reaches 165 °F internally.

2. Can I use regular yogurt instead of Greek yogurt?

You can, but Greek yogurt’s thickness helps the marinade cling better. If using regular yogurt, reduce the lemon juice slightly.

3. Can I marinate for too long?

Yes — over 24 hours can make the chicken too soft because of the acid in the lemon juice. I aim for 4–12 hours for best texture.

4. What sides go best with this chicken?

I like pairing it with roasted potatoes, couscous, rice pilaf, or grilled vegetables.

5. Can I cook this in an air fryer?

Yes — I preheat to 375 °F, then cook for 12–14 minutes, flipping halfway through.

6. Will this work with chicken thighs?

Definitely! Thighs stay extra juicy. Just increase cooking time slightly depending on thickness.

7. How do I know when it’s done?

The best way is to use a thermometer — it should read 165 °F (74 °C) in the thickest part.

8. Can I skip the honey?

Yes, but I find it balances the tanginess nicely. You can replace it with maple syrup or omit it for a sugar-free version.

9. Can I reuse leftover marinade?

No — I discard any marinade that’s touched raw chicken. If I want extra sauce, I set aside a small portion before adding the meat.

10. What’s the best way to grill without sticking?

I oil the grill grates and make sure the chicken isn’t too wet when it hits the pan. Letting it sear before moving prevents sticking.

Conclusion

This Yogurt Marinated Chicken is one of my favorite ways to prepare flavorful, tender chicken that feels both fresh and comforting. The yogurt and spices create a perfect balance of tang and warmth, and I love that it’s versatile enough for salads, wraps, or grain bowls. It’s a simple yet impressive dish that always turns out delicious.

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