Greek Yogurt Marinated Chicken (Printer-friendly)

Tender chicken marinated in Greek yogurt with garlic, lemon, and spices. Perfect grilled or baked for a healthy Mediterranean meal.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ Marinade

02 - 1 cup Greek yogurt (whole milk or low-fat)
03 - 3 cloves garlic, minced
04 - 2 tablespoons fresh lemon juice
05 - 2 tablespoons extra-virgin olive oil
06 - 1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon salt
10 - ½ teaspoon black pepper
11 - Zest of 1 lemon

→ Garnishes

12 - 2 tablespoons chopped fresh parsley
13 - Lemon wedges, for serving

# How to Prepare:

01 - In a large bowl, whisk together Greek yogurt, minced garlic, lemon juice, olive oil, oregano, cumin, smoked paprika, salt, black pepper, and lemon zest until well combined.
02 - Add chicken breasts to the bowl, turning to coat thoroughly. Cover and refrigerate for at least 2 hours or up to 8 hours for maximum flavor penetration.
03 - Preheat grill to medium-high heat or preheat oven to 425°F.
04 - Remove chicken from marinade, allowing excess to drip off. Discard remaining marinade.
05 - For grilling: cook chicken 6–8 minutes per side until internal temperature reaches 165°F. For baking: place on lined baking sheet and bake 18–22 minutes until cooked through.
06 - Let chicken rest for 5 minutes before slicing. Garnish with fresh parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • The yogurt marinade creates impossibly juicy chicken that never dries out, even after reheating
  • You can grill it in summer or bake it year-round with equally delicious results
  • The spice blend hits that perfect balance between smoky, tangy, and bright
02 -
  • Never reuse leftover marinade that's touched raw chicken—the bacteria risk isn't worth it
  • Patting off excess marinade before cooking prevents the yogurt from burning and creates better grill marks
  • Using an instant-read thermometer eliminates all guesswork about doneness
03 -
  • Let the chicken come to room temperature for 20 minutes before cooking for even results
  • Score the chicken breasts lightly with a knife if they're particularly thick to help the marinade penetrate deeper

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