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This simple Greek yogurt chicken marinade takes less than 10 minutes to make and works with thighs or breasts. Packed with garlic, lemon, and bold spices for juicy, flavorful chicken every time, whether you are grilling, baking, or pan-searing.
about this chicken and greek yogurt marinade
This chicken and Greek yogurt marinade is tangy, creamy, and loaded with garlic, herbs, and warm, bold spices. In this recipe, the yogurt does double duty. Not only does it infuse the chicken with flavor, it also tenderizes it so it comes out nice and juicy, no matter how you cook it. It even makes the chicken harder to overcook, which is always a bonus if you aren’t 100% confident in nailing the perfect cook every time.
Greek yogurt is a staple in Mediterranean cooking for a reason. Its creamy tang delivers unmatched flavor and texture to meat, and has been used for generations to tenderize.
Whether you’re grilling on the patio, baking a tray for meal prep, or tossing a few pieces into a skillet for dinner on the fly, this marinade is here to make that boring old chicken a little more interesting. It’s bold without being overpowering, and versatile enough to work with chicken breasts, thighs, or even kebabs.
Basically, if you’ve got chicken and a tub of Greek yogurt sitting in your fridge, this is your sign to make this recipe.
Why You’ll Love This Recipe
There’s a reason Greek yogurt is such a go-to for marinating chicken! It tenderizes while packing in flavor. Here’s why this recipe deserves a permanent spot in your rotation:
- Super juicy, tender chicken every time
- Quick to make and easy to prep ahead
- Works with grilling, baking, or pan-searing
- Great on thighs or breasts (or a mix!)
- Uses pantry spices for BIG flavor
- No sugar or weird fillers
ingredients
whole milk Greek yogurt – The base of the marinade. It tenderizes the chicken and helps everything stick. Whole milk yogurt gives the best creamy texture and richness. Do not use fat-free yogurt.
lemon zest – Adds bright citrus flavor without watering down the marinade. Use a microplane for super fine zest.
apple cider vinegar – Gives the marinade tang and helps tenderize the meat, as well. You can sub with white wine vinegar or lemon juice, if needed.
olive oil – Use extra virgin olive oil for the best flavor in the recipe.
garlic – Don’t skimp! Fresh is best here and garlic powder just won’t give the same bite. We always keep a jar of minced garlic in the fridge to make life eaasier.
shallot – Adds a mellow onion flavor and blends smoothly into the marinade. If you don’t have one, use half a small yellow onion or red onion.
spices – You will need a combination of sweet paprika, ground cumin, dried oregano, turmeric, salt, black pepper, onion powder, and cayenne pepper for this marinade.
boneless, skinless chicken – You can use either chicken breasts or chicken thighs. Thighs are juicier and more forgiving, but breasts work too if you prefer leaner meat. This amount of marinade yields roughly 1 ¼ cups, which is enough to coat up to 2 pounds of chicken.
this recipe’s must-haves
Grab a food processor or high-speed blender (like a Vitamix) to make the marinade smooth and well combined. You’ll also need a large bowl from your set of mixing bowls or resealable plastic bag to marinate the chicken in.
For cooking, either preheat your grill, oven, or pull out your favorite cast iron skillet depending on how you plan to cook the chicken.
A digital meat thermometer will ensure you know right when the chicken is done cooking, preventing you from overcooking it!
here’s how to make this chicken and greek yogurt marinade
blend
Add Greek yogurt, lemon zest, apple cider vinegar, extra virgin olive oil, garlic, shallot, and all of the spices to a food processor or blender.
Blend until very smooth.
marinate
Place your chicken into a bowl or a resealable bag. Pour in the marinade and stir to coat (or squish the bag around to distribute it).
Cover the bowl tightly with plastic wrap or seal the bag. Marinate in the refrigerator for at least 2 hours, and up to 12 hours for the best flavor.
Did you know? When you blend the marinade until it’s smooth, it helps the marinade coat the chicken more evenly. It also helps keep the garlic and shallot from burning on the grill.
How to Cook Marinated Greek Yogurt Chicken
You’ve got three great cooking methods here, depending on your mood and the weather:
Grill:
- Preheat your grill to medium-high heat (about 450°F).
- Oil the grill grates with a couple of tablespoons of neutral oil to prevent sticking.
- Grill thighs for 8–10 minutes, or breasts for 10–14 minutes, flipping halfway through.
- The chicken is done when it reaches 165°F internally. Let it rest for 5 minutes before slicing.
Oven-Bake:
- Preheat the oven to 425°F and line a sheet pan with parchment or a silicone baking mat.
- Arrange the chicken in a single layer, without overlapping or touching.
- Bake thighs for 18–20 minutes, or breasts for 20–25 minutes, until the internal temp hits 165°F.
- Let the chicken rest 5 minutes before serving.
Skillet:
- Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat.
- Add the marinated chicken, working in batches if needed.
- Cook thighs for 10–12 minutes, or breasts for 12–15 minutes, until golden and cooked through. The internal temp should be 165°F when done cooking.
- Rest 5 minutes before slicing.
Tips for Success
Don’t reuse the marinade. Once the chicken’s been sitting in it, it’s done its job. Toss it.
Want extra char? Go for the grill. Yogurt chars beautifully for that smoky, golden crust.
Use full-fat Greek yogurt. It clings better and adds richness.
This marinade works on skewers too. Just cut the chicken into chunks before marinating.
Not feeling chicken? This marinade works well on tofu or portobello mushrooms too. All you have to do is reduce marinating time to 30 minutes.
variations
- Spice Swap: Prefer it smoky instead of spicy? Skip the cayenne and add extra smoked paprika.
- Herb Boost: Add fresh chopped parsley, mint, or dill to the marinade for extra herbaceous flavor.
- Grilled Skewers: Cut the chicken into chunks and marinate before threading onto skewers. Grill for quick weeknight kabobs.
More marinade recipes to try: Asian Pork Belly Marinade | Mexican Chicken Marinade | Honey Soy Marinade | All Purpose Marinade
faqs
Letting the chicken rest before slicing isn’t just for fun! It helps the juices redistribute so your chicken stays juicy, not dry. Give it at least 5 minutes before digging in.
what to serve with marinated greek yogurt chicken
This chicken marinade using greek yogurt makes the final cooked chicken go with everything! You can use the greek yogurt marinated chicken in salads, sandwiches, or paired with your favorite sides. Here’s some of our favorite ways to serve it:
- Paired with a fresh cucumber tomato salad or orzo salad.
- In superfood bowls whether you are using couscous, rice, quinoa, salad base, etc.
- Tucked inside a pita with tzatziki sauce and crisp lettuce with cherry tomatoes and other vegetables.
- On a big mezze platter with hummus, olives, and turkish flatbread.
- Sliced on top of a big hearty green salad or greek salad topped with feta.
how to store
Fridge: Cooked marinated Greek yogurt chicken will keep in an airtight container in the fridge for up to 4 days.
Freezer: Freeze the raw chicken in the marinade for up to 2 months. Then simply defrost in the fridge overnight before cooking.
Reheating: Reheat the cooked chicken gently in a skillet or in the microwave until warmed through.
more of our favorite chicken recipes
Try a simple and flavor smoked chicken for dinner or for weekly meal prep.
This spicy and smoky southwest chicken salad is paired with a smoky chipotle dressing that you’ll love.
Mango chicken salad is just the right combination of sweet and savory for lunch prep!
Finally, if you make this chicken marinade with greek yogurt recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
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chicken and greek yogurt marinade
equipment
ingredients
- 1 cup whole milk Greek yogurt
- 1 tsp lemon zest
- 1 Tbsp apple cider vinegar
- 3 Tbsp olive oil
- 5 cloves garlic cloves minced
- 1 shallot peeled and quartered
- 1 Tbsp smoked paprika
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp turmeric
- 1 tsp kosher salt
- 1 tsp freshly cracked black pepper
- 1/2 tsp onion powder
- 1/2 tsp cayenne pepper
- 1 1/2 to 2 lbs skinless boneless chicken thighs or chicken breast
instructions
Marinade
- Add Greek yogurt, lemon zest, apple cider vinegar, olive oil, garlic, shallot, smoked paprika, ground cumin, dried oregano, turmeric, salt, pepper, onion powder, and cayenne pepper to a food processor or high-speed blender. Puree until smooth.
- Add chicken thighs or chicken breast to a bowl or resealable bag. Pour in the marinade and stir to coat (if you are using a bag, seal it and then squish around the chicken).
- Tightly cover the bowl with plastic wrap. Marinate for at least 2 hours, and up to 12 hours.
- When you are ready to cook, remove the chicken from the marinade scraping off any excess marinade and placing it on a plate. Discard the marinade.
To Grill
- Preheat your grill to medium-high heat (450˚F).
- Oil the grates with 1 to 2 tablespoons of vegetable oil.
- Place the chicken on the grill. For chicken thighs, grill for 8 to 10 minutes total, flipping halfway through. For chicken breasts, grill for 10 to 14 minutes, flipping halfway through. Make sure that the chicken registers 165˚F internal temperature with a meat thermometer.
- Transfer cooked chicken to a cutting board and let rest for 5 to 7 minutes before serving.
To Bake
- Preheat the oven to 425˚F. Line a rimmed sheet pan with parchment paper or a silicone mat.
- Place the chicken in an even layer, without overlapping or touching, on the prepared sheet pan. Bake until the chicken reaches 165˚F internally – 18 to 20 minutes for chicken thighs and 20 to 25 minutes for chicken breasts.
- Remove from the oven and let rest for 5 minutes before serving.
To Pan Sear
- Heat 1 tablespoon of vegetable oil or avocado oil in a large skillet over medium-high heat. Once hot and shimmering, place the chicken pieces in the skillet, making sure you do not overcrowd the pan.
- Cook for 10 to 12 minutes for chicken thighs, or 12 to 15 minutes for chicken breast, until the internal temperature is 165˚F on a meat thermometer.
- Remove chicken from the skillet and let rest for 5 minutes before serving.
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about meghan
Meghan Yager is the recipe developer, food photographer, and creative force behind Cake ‘n Knife, where everyday moments are celebrated with bold, flavor-forward recipes. From cozy cocktails to bold appetizers and indulgent desserts, her approachable style brings people together around food worth sharing. Meghan’s work has been featured by Good Housekeeping, Oprah Daily, Today, Woman’s Day, and The Huffington Post. She lives in Denver, where she brings big flavor and a little sass to every bite.
