Yogurt marinated chicken is one of those magical recipes that effortlessly combines tenderness and flavor, making it a favorite for both weeknight dinners and festive gatherings. I discovered this gem during a summer cookout, where its succulent texture and aromatic spices stole the show. The yogurt not only brings moistness to the chicken but also infuses it with a zesty punch thanks to the lemon and garlic. Whether for a comforting family meal or an impressive dish for guests, this recipe has a special place on my dinner table.
Why make this recipe
There are countless reasons to whip up this yogurt marinated chicken. It’s:
- Quick and Easy: Perfect for busy weeknights, this dish requires minimal prep work and can be marinated ahead of time.
- Flavor Packed: The marinade is rich in Mediterranean flavors, ensuring every bite is deliciously vibrant.
- Kid-Approved: With its mild yet savory taste, it’s a hit among children and adults alike!
- Versatile: Enjoy it on its own, in salad wraps, or paired with various sides.
“This yogurt marinated chicken transformed my grilling game! It was incredibly tender and bursting with flavor. I’ve made it three times in a month already!” – A delighted home cook
How to make Yogurt Marinated Chicken
Making yogurt marinated chicken is a straightforward process that involves a few simple steps:
- Prepare the Marinade: Combine all the marinade ingredients in a bowl; whisk them together until well mixed.
- Marinate: Add the chicken cutlets to the marinade, ensuring they’re well coated. Cover and refrigerate.
- Cook: Before cooking, let the chicken come to room temperature for better results. You can pan fry, air fry, or bake it—your choice!
These concise steps give you an overview of the process while inviting you to dive deeper into the specifics.
Ingredients
What you’ll need:
- Chicken: 1½-2 lbs chicken cutlets (about 8 pieces)
- Greek Yogurt: 1/2 cup plain full-fat Greek yogurt
- Olive Oil: 1/4 cup
- Honey: 1 tbsp
- Lemon: 1 lemon (juiced, about 1/4 cup) and 1 tsp lemon zest
- Garlic: 5 cloves, minced
- Fresh Herbs: 1 tbsp fresh parsley, chopped fine
- Spices:
- 1/2 tsp salt (or more to taste)
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp cayenne pepper
- 1/4 tsp coriander
- 1/4 tsp cumin
Feel free to swap full-fat yogurt with a lower-fat version or replace olive oil with avocado oil if preferred.
Directions
Here’s how to prepare this mouth-watering dish:
- In a large bowl, combine the Greek yogurt, olive oil, honey, lemon juice, lemon zest, minced garlic, parsley, salt, black pepper, paprika, onion powder, oregano, basil, cayenne pepper, coriander, and cumin. Whisk until smooth.
- Add the chicken cutlets to the marinade, tossing to coat them evenly.
- Cover the bowl with plastic wrap and refrigerate for a minimum of one hour; for the best flavor, marinate overnight if you can.
- Before cooking, take the chicken out and allow it to rest at room temperature for about 20 minutes.
- Cooking Methods:
- Pan Fry: Heat a skillet over medium heat and cook the chicken for about 6-7 minutes per side or until fully cooked.
- Air Fry: Preheat your air fryer, place the chicken in a single layer, and cook at 375°F (190°C) for approximately 12-15 minutes.
- Bake: Preheat your oven to 400°F (200°C), place the chicken on a baking sheet, and bake for around 20-25 minutes or until cooked through.
How to serve Yogurt Marinated Chicken
When it comes to serving, this chicken truly shines in a variety of presentations:
- Plated Simply: Slice the chicken and arrange it on a bed of fresh greens, topped with a squeeze of lemon juice.
- In Wraps: Use soft tortillas or pita bread to create delicious wraps filled with the chicken, fresh vegetables, and a drizzle of tzatziki.
- On Skewers: Grill the chicken on skewers for a fun twist, perfect for parties!
Pair it with sides like quinoa salad, roasted vegetables, or a classic Greek salad for a complete meal.
How to store
After enjoying this delicious chicken, here’s how to store leftovers properly:
- Refrigeration: Place any leftover chicken in an airtight container. It can be refrigerated for up to 3 days.
- Freezing: If you want to keep it longer, freeze the marinated chicken before cooking. Just remember to thaw it overnight in the refrigerator before cooking.
- Reheating: When reheating, ensure it reaches an internal temperature of 165°F (75°C) to ensure food safety.
Make sure to always practice safe food handling!
Tips to make
To elevate your yogurt marinated chicken, consider these pro tips:
- Marinate for longer: If time allows, marinate the chicken overnight for an even deeper flavor.
- Add a pinch of sugar: A small amount of sugar in the marinade can boost caramelization during cooking.
- Experiment with spices: Don’t hesitate to adjust the spices to match your taste preference—add more heat with extra cayenne or flavor it up with your favorite herbs!
Variations
Looking to mix things up a bit? Here are some creative twists you can try:
- Curry Influence: Swap the herbs and spices with curry powder and turmeric for an Indian-inspired yogurt marinated chicken.
- Herb-Infused: Use fresh herbs like dill or cilantro instead of parsley for a different profile.
- Zesty Fruit: Add a splash of orange juice along with the lemon for a citrus burst.
FAQs
Can I use chicken thighs for this recipe?
Absolutely! Chicken thighs can be used in place of cutlets; just adjust the cooking time as they may take longer to cook through.
What should I serve with yogurt marinated chicken?
For a well-rounded meal, consider pairing this chicken with rice pilaf, grilled vegetables, or a refreshing cucumber salad.
Can I marinate the chicken for more than 24 hours?
While one to two days is fine for marinating, extending it too long can make the chicken mushy due to the yogurt’s acidity. Stick to the suggested time for the best texture.
Embrace the delightful flavors of yogurt marinated chicken, and make it a go-to in your recipe rotation!
Print
Yogurt Marinated Chicken
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A tender and flavorful yogurt marinated chicken recipe, perfect for weeknight dinners and festive gatherings.
Ingredients
- 1½–2 lbs chicken cutlets (about 8 pieces)
- 1/2 cup plain full-fat Greek yogurt
- 1/4 cup olive oil
- 1 tbsp honey
- 1 lemon (juiced, about 1/4 cup) and 1 tsp lemon zest
- 5 cloves garlic, minced
- 1 tbsp fresh parsley, chopped fine
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp cayenne pepper
- 1/4 tsp coriander
- 1/4 tsp cumin
Instructions
- In a large bowl, combine the Greek yogurt, olive oil, honey, lemon juice, lemon zest, minced garlic, parsley, salt, black pepper, paprika, onion powder, oregano, basil, cayenne pepper, coriander, and cumin. Whisk until smooth.
- Add the chicken cutlets to the marinade, tossing to coat them evenly.
- Cover the bowl with plastic wrap and refrigerate for a minimum of one hour; for the best flavor, marinate overnight if you can.
- Before cooking, take the chicken out and allow it to rest at room temperature for about 20 minutes.
- Cooking Methods:
- Pan Fry: Heat a skillet over medium heat and cook the chicken for about 6-7 minutes per side or until fully cooked.
- Air Fry: Preheat your air fryer, place the chicken in a single layer, and cook at 375°F (190°C) for approximately 12-15 minutes.
- Bake: Preheat your oven to 400°F (200°C), place the chicken on a baking sheet, and bake for around 20-25 minutes or until cooked through.
Notes
Feel free to swap full-fat yogurt with a lower-fat version or replace olive oil with avocado oil if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling, Baking, Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 90mg