Dinner

Greek Yogurt Chicken Marinade – Juicy & Flavorful Recipe

Name: Greek Yogurt Chicken Marinade – Juicy & Flavorful Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 2 h 35 min
Cuisine: Mediterranean
Ingredients: 1 cup Greek yogurt (plain, full-fat); 2 tbsp olive oil; 2 cloves garlic (minced); 1 tbsp lemon juice (freshly squeezed); 1 tsp oregano (dried); 1 tsp paprika (smoked or sweet); ½ tsp cumin (ground); ½ tsp salt (adjust to taste); ¼ tsp black pepper (freshly ground); 4 pieces chicken breasts or thighs (boneless, skinless)

ByEthan Lark October 23, 2025October 23, 2025

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Introduction

This Greek Yogurt Chicken Marinade creates juicy, tender chicken packed with vibrant Mediterranean flavors. The creamy yogurt tenderizes the meat while herbs and spices add a delicious depth, making it perfect for grilling, baking, or pan-searing.

The image shows a close-up of a white plate with five grilled chicken pieces arranged side by side, each piece showing light brown grill marks and a juicy, slightly charred texture with scattered green herbs on top. Behind the chicken, there are colorful grilled vegetable chunks in red and orange shades, with a slight char on the surface. Two lemon halves, pale yellow and fresh, sit near the back edge of the plate. On one side, folded pieces of grilled flatbread with light brown grill marks and a soft texture are placed. All items rest on a white marbled surface, creating a warm and appetizing feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Greek yogurt (plain, full-fat)
2 tbsp olive oil
2 cloves garlic (minced)
1 tbsp lemon juice (freshly squeezed)
1 tsp oregano (dried)
1 tsp paprika (smoked or sweet)
½ tsp cumin (ground)
½ tsp salt (adjust to taste)
¼ tsp black pepper (freshly ground)
4 pieces chicken breasts or thighs (boneless, skinless)

Instructions

Step 1: In a mixing bowl, whisk together Greek yogurt, olive oil, minced garlic, lemon juice, oregano, paprika, cumin, salt, and black pepper until smooth.
Step 2: Place the chicken breasts or thighs in a large zip-top bag or shallow dish.
Step 3: Pour the Greek yogurt marinade over the chicken, ensuring each piece is fully coated.
Step 4: Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.
Step 5: When ready to cook, remove the chicken from the marinade and let excess drip off.
Step 6: Grill, bake, or pan-sear the chicken until fully cooked. Internal temperature should reach 165°F (75°C).
Step 7: Let the chicken rest for 5 minutes before slicing.
Step 8: Serve with a side of roasted vegetables, rice, or a fresh salad. Enjoy!

Tips & Variations

For a spicier kick, add a pinch of cayenne pepper to the marinade.
Use chicken thighs for more tender and juicy results, or breasts for leaner meat.
Marinate overnight to enhance flavor and tenderness even more.
Try adding fresh herbs like dill or parsley for a different twist.

Storage

Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven to retain moisture. The marinade can be made ahead and stored in the fridge for up to 2 days before use.

How to Serve

The image shows five grilled chicken breast pieces with a golden brown color and some charred black spots, arranged in the center of a white plate placed on a white marbled surface. The chicken is garnished with small green chopped herbs on top. Behind the chicken, there are red and green grilled vegetable chunks, likely bell peppers and zucchini. To the upper left, there are two lemon halves with a pale yellow color. On the upper right side of the plate, there are folded grilled flatbreads with light brown spots and a slightly puffed texture. The colors are warm and vibrant, giving a fresh, tasty look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt is thicker and creamier, which helps tenderize the chicken better. Regular yogurt can work but may result in a thinner marinade and less tender chicken.