Yogurt Marinated Chicken Recipe

If you’re searching for a fresh, flavor-packed weeknight dinner, Yogurt Marinated Chicken simply can’t be beat! This easy recipe delivers juicy, tender chicken infused with a zesty marinade—perfect for anything from salad bowls to sandwiches. Whether you grill, pan-fry, air-fry, or bake it, you’ll find yourself returning to this one again and again.

this Recipe

Ingredients You’ll Need

The beauty of Yogurt Marinated Chicken is that its ingredient list is simple and approachable, yet each item has an important role. Every element—from creamy yogurt to fragrant herbs—builds layers of juicy texture, aroma, and color in the final dish.

• Chicken cutlets (1½–2 lbs): Choose boneless, thin-sliced cutlets for quick, even cooking—but feel free to swap in thighs or breasts for your favorite cut.
• Plain full-fat Greek yogurt (½ cup): Acts as the marinade’s backbone; its natural acidity tenderizes the chicken and keeps it ultra-moist.
• Olive oil (¼ cup): Helps conduct heat, coats the chicken in richness, and helps the spices stick.
• Honey (1 tbsp): Adds a subtle sweetness to balance the lemon and spices—swap in maple syrup for a different twist.
• Lemon juice (about ¼ cup, 1 lemon) + zest (1 tsp): Brings a sunny brightness and tenderizing acidity, plus fragrant citrus oils from the zest.
• Garlic (5 cloves, minced): Packs the marinade with savory, aromatic punch—don’t be shy here!
• Fresh parsley (1 tbsp, chopped): Speckles the marinade with vibrant green color and a pop of herbal freshness.
• Salt (½ tsp or more to taste): Essential for flavor—taste your marinade as you mix!
• Black pepper (¼ tsp): For a gentle heat and earthy balance.
• Paprika (½ tsp): Adds a warm depth and a hint of crimson color.
• Onion powder (½ tsp): Lends sweet, mellow undertones.
• Dried oregano (½ tsp): For that classic Mediterranean flavor.
• Dried basil (½ tsp): Gives herbal complexity and a taste of summer.
• Cayenne pepper (¼ tsp): A gentle kick of heat—double it or swap in chipotle for smoky spice.
• Coriander (¼ tsp): Subtle citrusy warmth rounds out the blend.
• Cumin (¼ tsp): Earthy, gently smoky, perfect with lemon and herbs.

Variations

One of my favorite things about Yogurt Marinated Chicken is how easily it adapts to your mood (or your pantry!). Don’t be afraid to play with the flavors, swap out ingredients, or tweak the spice level to suit your tastes or dietary needs.

• Fire Up the Heat: Switch out the cayenne for double the amount of chipotle powder for an extra spicy, smoky marinade.
• Change the Sweetener: Use maple syrup in place of honey for a deeper, earthy sweetness—perfect for autumnal flavors.
• Try a Different Acid: No lemons on hand? Lime juice or a splash of apple cider vinegar will deliver a fun tangy twist.
• Herb Swap: Use cilantro, mint, or dill instead of or alongside parsley for a different herbal pop.
• Dairy-Free Option: Substitute a thick plant-based yogurt for the Greek yogurt to make it totally dairy-free but just as tender.

How to Make Yogurt Marinated Chicken

Step 1: Whisk Together Your Marinade

Start by grabbing a large mixing bowl and whisking together the Greek yogurt, olive oil, honey, lemon juice, zest, minced garlic, parsley, and all your vibrant herbs and spices. This aromatic, creamy blend is the heart of your Yogurt Marinated Chicken, so be sure it’s well combined and super smooth!

Step 2: Coat the Chicken & Marinate

Add your chicken cutlets to the bowl. Toss with a spatula or your clean hands until every piece is fully coated in that luscious yogurt mixture. Cover tightly with plastic wrap, then pop it into the fridge for at least an hour (or, for max flavor and tenderness, up to 24 hours).

Step 3: Bring to Room Temp

About 20 minutes before you’re ready to cook, pull the chicken out of the fridge and let it come to room temperature. This step helps it cook more evenly and stay juicy, especially if you chilled it overnight.

Step 4: Choose Your Cooking Method

To pan-fry: Heat 2–3 tablespoons olive oil in a large skillet over medium-high. Add chicken, cooking undisturbed for 2–3 minutes per side until beautifully golden and cooked through to 160°F. Let it rest tented with foil for 5 minutes—juices redistribute for supreme moistness!

To air-fry: Preheat your air fryer to 375°F. Mist the basket with nonstick spray, arrange chicken in a single layer, and cook for 7 minutes per side or until the thickest part hits 165°F.

To bake: Preheat oven to 425°F. Line a baking sheet with parchment, lay out the chicken, and bake for 15–20 minutes (time depends on size/type) until the internal temp is 165°F.

Step 5: Rest, Slice, and Serve

No matter which method you choose, give the cooked chicken a quick rest under foil—then slice, season with a pinch of salt, and get ready for applause! Your Yogurt Marinated Chicken is now ready to devour solo or with your favorite sides.

How to Serve Yogurt Marinated Chicken

Garnishes

Bring this beautiful dish to life by finishing with a sprinkle of flaky salt, a handful of fresh chopped parsley, or even a drizzle of high-quality olive oil. I love adding lemon wedges alongside for an extra burst of brightness right before serving!

Side Dishes

Yogurt Marinated Chicken plays well with so many sides—try it piled onto fluffy rice, warm pita bread, or alongside a crisp cucumber salad. Roasted veggies, garlic potatoes, or a classic Greek salad also make fantastic partners for all the zesty flavors.

Creative Ways to Present

Slice up your chicken and tuck it into wraps or grain bowls, skewer for a vibrant party platter, or slice over big salads for easy entertaining. For a Middle Eastern–inspired twist, serve over hummus and top with a pinch of sumac or toasted pine nuts.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Yogurt Marinated Chicken in an airtight container in the fridge for 3–4 days. The flavors just get better as they mingle, making it perfect for lunchboxes and meal prep, too.

Freezing

You can freeze the cooked chicken for up to 2 months—just let it cool completely, slice or portion as desired, and seal tightly. Thaw overnight in the fridge before reheating for best texture and juiciness.

Reheating

For best results, reheat Yogurt Marinated Chicken gently in the oven at 300°F, covered with foil, until heated through. Microwaving works in a pinch, but finish under the broiler for a minute to bring back the chicken’s irresistible edges!

FAQs

Final Thoughts

This Yogurt Marinated Chicken has become one of my weeknight heroes for a reason—it’s easy, fun to make, and always a crowd-pleaser. I can’t wait for you to try it and personalize it with your favorite twists. Bring a little extra zing and juiciness to your table tonight!

Print