This Greek Yogurt Chicken Marinade is full of authentic Greek flavors like lemon, fresh garlic, and dried oregano. Greek yogurt helps to tenderize the chicken and coats it to lock in moisture, and the natural protein and sugars in the yogurt help to give the chicken a gorgeous golden brown exterior!
As a dietitian, one of the things I get asked about most often is how to get in more protein without it being bland. One of my favorite sources is chicken because it's relatively easy to find at any grocery store, high in protein, and also contains other nutrients like zinc, iron, and B12. But chicken can be bland and dry if you don't do it right! So if you want flavorful chicken, whip up a simple marinade like this Greek yogurt marinade that comes together in just a few minutes.
This is the best way to do chicken when you're craving Mediterranean-inspired meals. You can pair it in a rice bowl with a simple Greek Salad and rice pilaf, or serve it with roasted baby potatoes, a chickpea cucumber salad, and yogurt dill sauce. It's a really versatile recipe, so feel free to play with the seasonings and once you've marinated the chicken, cook it in the oven or an air fryer, in a skillet, or on the grill! It's my favorite way to meal prep chicken for Greek recipes and to get juicy chicken (with so much flavor!) every time.
If you like this recipe, you may also enjoy my Greek Chicken Meatballs, Oven Baked Chicken Breast, Thinly Sliced Balsamic Chicken, or Shredded Crockpot Chicken.
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Key Ingredient Notes and Substitutions
The ingredients for this Greek Yogurt Chicken recipe are listed below with some notes and substitution ideas. Check the recipe card at the bottom of this post for the measurements.
- Plain Greek Yogurt - if you haven't tried chicken marinated in Greek yogurt before and the idea sounds strange, trust me! The lactic acid from the yogurt soaks into the meat and helps to tenderize the chicken and prevent it from drying out.
- Fresh Lemon - I use both the lemon juice and lemon zest. The juice helps add moisture and the zest is an easy way to add a lot of lemony flavor.
- Fresh Garlic - I like to finely mince or grate the garlic for this recipe. You can use garlic powder instead if you prefer.
- Extra-Virgin Olive Oil - another way to lock in moisture in the chicken and balance out the tangy Greek yogurt and lemon.
- Dried Oregano & Paprika - dried oregano and ground paprika add more flavor and some antioxidants. Some other herbs and spices that work well with this recipe are onion powder, cumin, chili powder, or coriander.
- Kosher Salt & Black Pepper - to tie everything together. Salt helps to prevent the chicken from drying out too because it draws out moisture.
- Raw Chicken - you can marinade any cut of chicken in this marinade. I typically use boneless skinless chicken breasts, but boneless chicken thighs or bone-in chicken thighs will work too.
How to Make Greek Yogurt Chicken Marinade
Below are the directions for how to make this Greek yogurt chicken marinade with photos I hope you find helpful.
- Step 1: Zest the lemon and finely mince or grate the fresh garlic. In a bowl or baking dish, combine the marinade ingredients including the Greek yogurt, olive oil, lemon juice, lemon zest, paprika, oregano, kosher salt and black pepper.
- Step 2: Add the chicken and coat it in the marinade, making sure to rub it into the chicken really well. Let it marinade a minimum of 1 hour and maximum 24 hours. I aim for 4-8 hours to get the best flavor.
- Step 3: To cook the chicken in the oven, preheat the oven to 425℉ (218°C). Line a baking sheet with parchment paper for easy clean up. Add the chicken in a single layer.
- Step 4: Bake the chicken for 18-25 minutes, flipping halfway through and again at the end for best results. Cooking time will vary depending on your oven and the thickness of the chicken. Smaller chicken breasts will cook quicker than large ones. The chicken is done when the internal temperature is 165℉ (75°C). Let the chicken sit at least 10 minutes after it comes out of the oven. This helps the juices redistribute into the chicken to prevent it from drying out. Cut the chicken against the grain.
Hint: For the juiciest, most flavorful chicken, my 2 tips are to season it ahead of time (or at least add the salt ahead of time), and use a meat thermometer to avoid overcooking because it can go from juicy to dry very quickly.
Dietitian Tip
Chicken breast is an easy source of lean protein and other nutrients including iron, selenium, and vitamin B6. Greek yogurt helps to tenderize chicken so it works great for marinades! Pair the chicken with complex carbohydrates & heart healthy fats. Add veggies and a good sauce or dressing to turn it into a balanced meal!
Variations for Greek Yogurt Chicken Marinade
The best part about making chicken marinade at home is you can customize it according to your taste! Below are some ideas.
- Smoky - add smoked paprika and add cumin for a more smoky flavor.
- Italian - add dried basil and a sprinkle of parmesan cheese to give it a chicken parmesan feel.
- Add some sweetness - adding sugar will help the chicken breasts to get a nice brown exterior. You can accomplish this with brown sugar or a little maple syrup or honey added toward the end of cooking.
- Spicy -if you want to add a kick, red pepper flakes can be added to the marinade.
- Different cooking method - if you prefer to grill, air fry, or cook your chicken in a skillet, feel free to use this marinade and cook it however you like!
Ideas for Serving Greek Yogurt Chicken
Once you have a batch of chicken made, you can use it in so many different ways. Below are some of my favorites to give you ideas!
- In a Greek Chicken Bowl - add it to a bowl with a cucumber tomato feta salad or white bean salad and roasted potatoes. Serve with a yogurt dill sauce and homemade hummus.
- On a Farmer's Plate - use the chicken as the protein and serve it with your favorite 2-3 side dishes. Some ideas are roasted sweet potatoes and roasted broccoli or cauliflower & carrots, cilantro lime rice and black bean pico
- On a Salad - use the chicken to add protein to a Kale & White Bean Salad, super greens salad, kale harvest salad, roasted beet and squash arugula salad, simple spinach and arugula salad, or chickpea cucumber salad.
- Add Protein to Grain Bowls - I add it to my favorite quinoa bowl with roasted chickpeas & broccoli with a lemon tahini dressing. It works great in my Nourish Bowls made with roasted carrots and cauliflower too.
Equipment
One of the most important pieces of equipment for getting the most perfectly juicy chicken breasts is a meat thermometer to measure the internal temperature of the chicken. This is the best way to prevent undercooking or overcooking the chicken. Here's the instant read thermometer I use.
Storage for Greek Yogurt Chicken Marinade
- Refrigerator - store cooked chicken in an airtight container in the fridge for up to 3-4 days.
- Freezer - store cooked chicken in the freezer in a freezer safe container for up to 3 months. Slice or dice the chicken before freezing to make it easier on yourself!
- To Reheat - thaw in the fridge overnight and reheat in the oven or in the microwave. To prevent it from drying out in the microwave, you can add a splash of broth or water.
Expert Tips
- Use freshly squeezed lemon juice if possible.
- If your chicken breasts are noticeably different in size where one is a lot bigger or a single breast is much thicker in the center than the sides, pound them out to ensure even thickness for even cooking. The easiest way is to cover the chicken with either parchment paper or plastic wrap or put it in a large ziplock bag. Then pound the chicken using either a mallet, rolling pin, or the bottom of a heavy pan. Start with the thickest part of the chicken and pound it outward toward the thinner part.
- For the best flavor throughout the whole chicken breast, season as far in advance as you can (up to 24 hours). The salt in particular helps to draw out moisture that will then redistribute into the meat to keep it juicy. Salt will also penetrate inside the chicken breast as it sits. So even if you only salt it in advance, it makes a big difference.
- Even seasoning the chicken breasts 30-60 minutes in advance of baking it makes a big difference!
- Cooking at a high temperature helps the chicken retain moisture so I usually cook it at a high heat of 425℉ (218°C) for a shorter time rather than 400℉ (200°C) for a longer time.
- Don't skip the step of letting them cool in the baking dish for around 10 minutes before cutting into them. It sounds counterintuitive, but if you cut into them too quickly, the moisture will come out when you cut them. But if you wait, the juice will redistribute throughout the meat.
- Once the chicken has cooled at least 10 minutes, transfer it to a cutting board and slice it. When you slice the chicken, do so against the grain by looking at the direction the muscle fibers are running (they look like faint lines). Cut in the opposite direction.
FAQ
Greek yogurt serves a few purposes in a chicken marinade! The lactic acid from the yogurt soaks into the meat and helps to tenderize the chicken and prevent it from drying out. And the natural protein and sugars in the yogurt help to give the chicken a gorgeous golden brown exterior.
Absolutely! I've used this marinade for boneless, skinless chicken thighs and it works great. It would work for bone-in thighs too. Just be aware that thighs take a little longer to cook than breasts.
Absolutely! You can cook the chicken however you would like to once they're marinated.
Related
Looking for other dietitian recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to serve with Greek Yogurt Chicken Marinade:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Greek Yogurt Chicken Marinade with Lemon and Garlic
Equipment
Ingredients
- 1 lb boneless, skinless chicken breast (or thighs)
- 2 tablespoon Greek yogurt
- 1 tablespoon extra virgin olive oil
- ½ a large lemon, juice and zest (1½ tablespoon juice + ½ tablespoon zest)
- 3 cloves garlic, minced or grated
- 2 teaspoon dried oregano
- 1 teaspoon paprika
- ¾ teaspoon kosher salt (use ½ teaspoon if using fine table salt)
- ¼ teaspoon black pepper
Instructions
- In a bowl or baking dish, combine the marinade ingredients including the Greek yogurt, olive oil, lemon juice, lemon zest, paprika, oregano, kosher salt and black pepper.
- Add the chicken and coat it in the marinade, making sure to rub it into the chicken really well. Let it marinade a minimum of 1 hour and maximum 24 hours. I aim for 4-8 hours to get the best flavor.
- To cook the chicken in the oven, preheat the oven to 425℉ (218°C). Line a baking sheet with parchment paper for easy clean up. Add the chicken in a single layer.
- Bake the chicken for 18-25 minutes, flipping halfway through and again at the end for best results. Cooking time will vary depending on your oven and the thickness of the chicken. Smaller chicken breasts will cook quicker than large ones. The chicken is done when the internal temperature is 165℉ (75°C).
- Let the chicken sit at least 10 minutes after it comes out of the oven. This helps the juices redistribute into the chicken to prevent it from drying out. Cut the chicken against the grain.
- Hint: For the juiciest, most flavorful chicken, my 2 tips are to season it ahead of time (or at least add the salt ahead of time), and use a meat thermometer to avoid overcooking because it can go from juicy to dry very quickly.
Notes
- Use freshly squeezed lemon juice if possible.
- If your chicken breasts are noticeably different in size where one is a lot bigger or a single breast is much thicker in the center than the sides, pound them out to ensure even thickness for even cooking. The easiest way is to cover the chicken with either parchment paper or plastic wrap or put it in a large ziplock bag. Then pound the chicken using either a mallet, rolling pin, or the bottom of a heavy pan. Start with the thickest part of the chicken and pound it outward toward the thinner part.
- For the best flavor throughout the whole chicken breast, season as far in advance as you can (up to 24 hours). The salt in particular helps to draw out moisture that will then redistribute into the meat to keep it juicy. Salt will also penetrate inside the chicken breast as it sits. So even if you only salt it in advance, it makes a big difference.
- Even seasoning the chicken breasts 30-60 minutes in advance of baking it makes a big difference!
- Cooking at a high temperature helps the chicken retain moisture so I usually cook it at a high heat of 425℉ (218°C) for a shorter time rather than 400℉ (200°C) for a longer time.
- Don't skip the step of letting them cool in the baking dish for around 10 minutes before cutting into them. It sounds counterintuitive, but if you cut into them too quickly, the moisture will come out when you cut them. But if you wait, the juice will redistribute throughout the meat.
- Once the chicken has cooled at least 10 minutes, transfer it to a cutting board and slice it. When you slice the chicken, do so against the grain by looking at the direction the muscle fibers are running (they look like faint lines). Cut in the opposite direction.
- Refrigerator - store cooked chicken in an airtight container in the fridge for up to 3-4 days.
- Freezer - store cooked chicken in the freezer in a freezer safe container for up to 3 months. Slice or dice the chicken before freezing to make it easier on yourself!
- To Reheat - thaw in the fridge overnight and reheat in the oven or in the microwave. To prevent it from drying out in the microwave, you can add a splash of broth or water.
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