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Yogurt Marinated Chicken

Yogurt Marinated Chicken

Tender, juicy chicken thighs soaked in a tangy Greek yogurt marinade loaded with garlic, lemon, and warm Mediterranean spices. The yogurt tenderizes the meat while locking in moisture, delivering beautifully charred, flavorful chicken that's heart-healthy, family-friendly, and weeknight-easy.

4 servings · Prep 15 min · Cook 25 min · Total 160 min

Mediterranean · Greek · Dinner · Sauce/Condiment

Ingredients

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Marinade

  • 1 cup plain full-fat Greek yogurt
  • 3 tbsp extra-virgin olive oil
  • 1 whole lemon zested and juiced
  • 4 cloves garlic minced
  • 1.5 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp ground coriander
  • 0.5 tsp dried oregano
  • 1 tsp kosher salt
  • 0.25 tsp black pepper freshly ground

Main

  • 2 lb boneless skinless chicken thighs trimmed of excess fat
  • 2 tbsp fresh flat-leaf parsley roughly chopped
  • 0.5 whole lemon cut into wedges for serving

Equipment

  • Oven
  • Stovetop
  • Grill
  • Baking Sheet
  • Mixing Bowl
  • Plastic Wrap
  • Refrigerator
  • Whisk
  • Knife
  • Tongs
  • Cutting Board
  • Mixing Bowl (4 Quarts)
  • Ziploc Bag
  • Meat Thermometer

Instructions

  1. In a large #[Mixing Bowl], whisk together the @[Greek Yogurt], @[Extra-Virgin Olive Oil], @[Lemon] zest, @[Lemon] juice, @[Garlic] minced, @[Cumin], @[Smoked Paprika], @[Coriander], @[Oregano], @[Kosher Salt], and @[Black Pepper] until smooth and well combined.
  2. Add the @[Chicken Thighs] to the bowl and turn to coat thoroughly in the marinade. Transfer to a zip-lock bag or cover the bowl tightly with #[Plastic Wrap]. Refrigerate for at least ~[2 hours], or up to ~[24 hours] for maximum flavor and tenderness.
  3. Remove the @[Chicken Thighs] from the refrigerator ~[20–30 minutes] before cooking to take the chill off. Preheat your #[Grill] to ^[medium-high heat] (about ![425°F]) or preheat your #[Oven] to ![425°F] with a lightly oiled #[Baking Sheet] inside.
  4. Shake off any excess marinade from the @[Chicken Thighs] (a thin coating is fine). Grill the thighs for ~[5–6 minutes] per side, or roast on the preheated #[Baking Sheet] for ~[22–25 minutes], until the exterior is nicely charred and an #[Meat Thermometer] inserted into the thickest part reads %[165°F].
  5. Transfer the cooked @[Chicken Thighs] to a #[Cutting Board] and let it rest for ~[5 minutes] before slicing or serving. Garnish with fresh @[Italian Flat-Leaf Parsley] and @[Lemon] wedges. Serve alongside a simple salad, roasted vegetables, or warm pita bread.