Easy Yogurt-Marinated Chicken made with grilled boneless chicken thighs (or chicken breasts) uses a simple Greek yogurt marinade to deliver incredibly tender, juicy results.
Yogurt-Marinated Chicken
These grilled yogurt-marinated chicken thighs (or breasts) stay juicy and flavorful thanks to a quick Greek yogurt marinade. The yogurt gently tenderizes the meat while garlic, oregano, red wine vinegar and turmeric add bright, savory notes. The marinade comes together in minutes and works best when the chicken marinates for at least an hour. Serve this chicken with a Greek salad dressed with tzatziki, make a rice bowl with rice pilaf and cucumbers, or enjoy it simply with lemon wedges and fresh parsley. If you prefer not to grill, you can cook the chicken in a cast-iron skillet, on a griddle, in the oven or in an air fryer.
Greek Yogurt Chicken Marinade Ingredients
Everything you need to marinate two pounds of boneless, skinless chicken (thighs or breasts):
- Greek Yogurt: 1/2 cup 1% plain Greek yogurt (full-fat or nonfat will also work).
- Olive Oil and Red Wine Vinegar: 1 1/2 teaspoons olive oil and 2 teaspoons red wine vinegar to thin the yogurt and add flavor.
- Garlic: 5 cloves, finely chopped.
- Seasoning: 1 1/2 teaspoons dried oregano, 1 teaspoon ground turmeric, 1 1/4 teaspoons kosher salt (plus more for sprinkling), and 1/8 teaspoon red pepper flakes (optional).
How to Make Yogurt-Marinated Chicken
Follow these simple steps to make tender, flavorful Greek yogurt-marinated chicken. Timing and temperatures are provided for grilling; alternate cooking methods are noted where helpful.
- Mix the marinade: In a large bowl, whisk together 1/2 cup plain Greek yogurt, 1 1/2 teaspoons olive oil, 2 teaspoons red wine vinegar, 5 finely chopped garlic cloves, 1 1/2 teaspoons dried oregano, 1 teaspoon ground turmeric, 1 1/4 teaspoons kosher salt and 1/8 teaspoon red pepper flakes (optional).
- Coat the chicken: Add 2 pounds boneless, skinless chicken thighs (about 8 pieces) or boneless skinless chicken breasts and stir until all pieces are evenly coated. Cover and refrigerate to marinate for at least 1 hour and up to 8 hours.
- Preheat and prepare: Preheat an outdoor grill, grill pan or cast-iron skillet to medium-low. Oil the grill grates or pan. Remove chicken from the refrigerator and sprinkle lightly with additional salt and pepper if desired.
- Cook: Grill the chicken 5 to 7 minutes per side until golden brown and cooked through in the thickest part. If using a skillet, cook over medium heat until cooked through. For an air fryer, cook at 400°F about 5 to 7 minutes per side. To bake, roast at 400°F for about 20 minutes (adjust time for thickness or bone-in pieces).
- Finish and serve: Garnish with freshly chopped parsley and serve with lemon wedges. Slice for bowls, wraps, salads or serve whole with sides.
Recipe Overview
Yield: 4 servings — Serving size: 2 boneless thighs
Prep: 10 mins | Cook: 15 mins | Marinade: 1 hr (up to 8 hrs) | Total: about 1 hr 25 mins
Ingredients
Greek Yogurt Marinade
- 1/2 cup 1% plain Greek yogurt
- 1 1/2 teaspoons olive oil
- 2 teaspoons red wine vinegar
- 5 cloves garlic, finely chopped
- 1 1/2 teaspoons dried oregano
- 1 teaspoon ground turmeric
- 1 1/4 teaspoons kosher salt, plus more for sprinkling
- 1/8 teaspoon red pepper flakes (optional)
Chicken
- 2 lbs boneless, skinless chicken thighs (about 8 pieces), fat trimmed — or use boneless skinless chicken breasts
- Fresh chopped parsley and lemon wedges, for serving
Instructions
- Whisk the yogurt, oil, vinegar, garlic, oregano, turmeric, salt and red pepper flakes in a large bowl.
- Add the chicken and stir to coat evenly. Cover and refrigerate for 1 to 8 hours.
- Preheat a grill, grill pan or cast-iron skillet to medium-low. Oil the cooking surface, then sprinkle the chicken with salt and pepper to taste.
- Grill or cook the chicken 5 to 7 minutes per side until golden and cooked through in the thickest part.
- Garnish with parsley and serve with lemon wedges. Slice for bowls, wraps or salads.
Air Fryer Method
Cook at 400°F for about 5 to 7 minutes per side, depending on thickness.
Nutrition (per serving)
- Calories: 314 kcal
- Protein: 46 g
- Carbohydrates: 4 g
- Fat: 11.5 g
- Fiber: 0.5 g
- Sugar: 1.5 g
- Cholesterol: 215 mg
- Sodium: 584 mg
FAQ
What does marinating chicken in yogurt do?
A Greek yogurt marinade tenderizes chicken gently and effectively. Unlike strong acidic marinades that can toughen meat, yogurt slowly breaks down proteins for a tender, juicy texture.
How long can chicken marinate in yogurt?
Marinate at least 1 hour for noticeable tenderness; up to 8 hours is ideal. Because this marinade includes vinegar, avoid extremely long marinades beyond 8 hours to prevent texture changes.
Do you wipe off yogurt marinade?
You should leave a thin, even coating of the yogurt marinade on the chicken — that’s where the flavor is. Too much excess will stick and char on the grill, so shake off any large clumps before cooking.
How long does it take for yogurt to tenderize chicken?
Yogurt begins tenderizing within an hour and continues to improve texture up to about 8 hours of marinating.
Variations
- Chicken: Swap thighs for boneless skinless chicken breasts, or use bone-in pieces and extend cook time as needed.
- Herbs: Try dried thyme or rosemary instead of oregano, or use fresh dill or mint in place of parsley.
- Spices: Add paprika, cumin, cayenne, or cracked black pepper for different flavor profiles.
- Acid: If you don’t have red wine vinegar, substitute white wine vinegar, apple cider vinegar or lemon juice.
- Cooking: Bake at 400°F for approximately 20 minutes for oven-roasted chicken.
Ways to Serve Yogurt-Marinated Chicken
This Greek yogurt-marinated chicken is delicious in a bowl, pita wrap, salad, or served simply with side dishes like roasted potatoes, rice pilaf or a chopped feta salad.
Crispy Oven Roasted Baby Potatoes
Chopped Feta Salad
Chickpea Salad with Cucumbers and Tomatoes
Homemade Rice Pilaf
How to Store Leftover Chicken
Grilled yogurt-marinated chicken keeps well for meal prep. Refrigerate leftovers in an airtight container for up to four days; eat cold or reheat until warm. To freeze, place in an airtight container for up to three months and thaw overnight in the refrigerator before reheating.
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