Yogurt Marinated Chicken Recipe

Introduction

This yogurt marinated chicken is tender, flavorful, and easy to prepare. The tangy marinade packed with herbs and spices brings a delicious twist to everyday chicken, perfect for a quick weeknight dinner or meal prep.

Ingredients

• 1½-2 lbs chicken cutlets (about 8; thighs or breasts can also be used)
• 1/2 cup plain full fat Greek yogurt
• 1/4 cup olive oil
• 1 tbsp honey
• 1 lemon, juiced (about 1/4 cup)
• 1 tsp lemon zest
• 5 garlic cloves, minced
• 1 tbsp fresh parsley, chopped finely
• 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

Instructions

1. Step 1: In a large bowl, whisk together the yogurt, olive oil, honey, lemon juice, lemon zest, minced garlic, parsley, salt, black pepper, paprika, onion powder, oregano, basil, cayenne, coriander, and cumin to make the marinade.
2. Step 2: Add the chicken cutlets to the bowl and toss well to coat evenly with the marinade.
3. Step 3: Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours for best flavor and tenderness.
4. Step 4: Remove the chicken from the fridge and let it come to room temperature, about 20 minutes, before cooking.
5. Step 5 (Pan Fry): Heat 2–3 tablespoons of olive oil in a large frying pan over medium-high heat. Once hot, add chicken and cook for 2–3 minutes without flipping to avoid sticking. Flip and cook another 2–3 minutes until the internal temperature reaches 160 °F. Remove from pan, cover with foil, and rest for 5 minutes.
6. Step 6 (Air Fry): Preheat your air fryer to 375 °F. Spray the basket with cooking spray and place the chicken in a single layer. Cook for 7 minutes, flip, then cook for another 7 minutes or until internal temperature reaches 165 °F. Adjust time for your air fryer model.
7. Step 7 (Bake): Preheat oven to 425 °F. Line a baking sheet with parchment paper and arrange chicken on it. Bake for 15–20 minutes until the internal temperature reaches 165 °F. Cooking time varies by cut used.
8. Step 8: Garnish the cooked chicken with a pinch of salt, slice, and serve.

Tips & Variations

• Use full-fat Greek yogurt for the creamiest, most tender results.
• If using bone-in chicken thighs or breasts, increase marinating time and adjust cooking times accordingly.
• Try adding a pinch of smoked paprika or chili flakes for extra heat and smokiness.
• Serve with a fresh salad or over rice for a complete meal.

Storage

Store cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Leftover marinade should not be reused unless boiled thoroughly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of yogurt for the marinade?

Plain full-fat Greek yogurt works best for creaminess and tenderness, but you can substitute with regular plain yogurt. Avoid flavored or sweetened yogurts.

How long should I marinate the chicken?

Marinate for at least 1 hour to allow flavors to penetrate. For best results, marinate up to 24 hours, but no longer to avoid overly soft texture.

Yogurt Marinated Chicken Recipe

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★★★★★

4.7 from 114 reviews

This Yogurt Marinated Chicken recipe features tender and flavorful chicken cutlets marinated in a zesty blend of Greek yogurt, olive oil, lemon, garlic, and fragrant herbs and spices. The marinade not only infuses the chicken with vibrant flavors but also helps keep it juicy and succulent. You can cook the chicken using your preferred method—pan-frying, air frying, or baking—each resulting in a deliciously moist and perfectly cooked meal that’s great for a wholesome family dinner or meal prep.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 25 minutes
• Yield: Serves 4
• Category: Main Course
• Method: Pan Frying
• Cuisine: Mediterranean
• Diet: Halal

Ingredients

Scale 1x2x3x

Chicken

• 1½–2 lbs chicken cutlets (about 8 pieces; you can also use thighs or breasts, but note cooking times will vary)

Marinade

• 1/2 cup plain full fat Greek yogurt
• 1/4 cup olive oil
• 1 tbsp honey
• 1 lemon, juiced (about 1/4 cup)
• 1 tsp lemon zest
• 5 garlic cloves, minced
• 1 tbsp fresh parsley, chopped fine
• 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

Instructions

1. Prepare the Marinade: In a large bowl, whisk together the Greek yogurt, olive oil, honey, lemon juice, lemon zest, minced garlic, chopped parsley, salt, black pepper, paprika, onion powder, dried oregano, dried basil, cayenne pepper, coriander, and cumin until well combined, creating a flavorful marinade.
2. Marinate the Chicken: Add the chicken cutlets to the bowl and toss thoroughly to coat each piece evenly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours, allowing the flavors to penetrate the chicken.
3. Bring Chicken to Room Temperature: Before cooking, remove the marinated chicken from the refrigerator and let it sit at room temperature for about 20 minutes to ensure even cooking.
4. Cook via Pan Frying: Heat 2-3 tablespoons of olive oil in a large frying pan over medium-high heat. Once the oil is hot, add the chicken pieces. Cook on each side for 2-3 minutes, avoiding flipping too soon to prevent sticking. Cook until the internal temperature reaches 160°F. Remove from pan, cover with foil, and let rest for 5 minutes—the temperature will continue to rise during resting.
5. Cook via Air Frying: Preheat the air fryer to 375°F. Lightly spray the basket with cooking spray. Place the chicken pieces in an even layer inside the basket. Cook for 7 minutes, then flip and cook for an additional 7 minutes, or until the internal temperature reaches 165°F. Note that air fryer cooking times may vary depending on the model.
6. Cook via Baking: Preheat the oven to 425°F. Line a baking sheet with parchment paper and arrange the chicken pieces on it. Bake for 15-20 minutes or until the internal temperature reaches 165°F, adjusting time based on the type of chicken used.
7. Serve: Garnish the cooked chicken with a sprinkle of salt to taste. Slice as desired and serve warm for a delicious, juicy meal.

Notes

• Marinating for longer (up to 24 hours) allows deeper flavor penetration and more tender chicken.
• Adjust salt levels according to your taste preferences, especially if using salted butter or additional seasonings later.
• For thicker chicken cuts like thighs or breasts, cooking times will need to be adjusted; use a meat thermometer to ensure safe internal temperatures.
• Resting the chicken after cooking allows juices to redistribute, resulting in a moister bite.
• To avoid sticking when pan-frying, wait a couple of minutes before flipping the chicken and ensure your pan is properly heated.
• If air frying, do not overcrowd the basket to ensure even cooking and crispiness.

Keywords: yogurt marinated chicken, Greek yogurt chicken, easy chicken recipe, Mediterranean chicken, pan fried chicken, air fryer chicken, baked chicken