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This Greek Yogurt Chicken Marinade turns chicken into a tender, flavorful dinner with just four ingredients and five minutes of prep. Greek yogurt gently tenderizes the chicken, while fresh lemon and Greek seasoning add bright, savory flavor. Marinate it, then grill or bake it for an easy family dinner.
Greek Yogurt Chicken Marinade at a Glance
- Yield: Marinade for 2 pounds of chicken (6-8 servings)
- Prep: 5 minutes
- Marinating Time: Marinate for at least 30 minutes, but 1-2 hours is the sweet spot. Do not exceed 4 hours.
- Best Chicken Cuts: Boneless, skinless chicken breasts or thighs
- Flavor: Bright lemon, oregano, garlic, and savory herbs
- Cooking Methods: Grill, bake, or use a grill pan
Kristen's Key Tips
I have shared several chicken marinades with you before, but what makes this one stand out is the combination of Greek yogurt and fresh lemon juice. The yogurt locks in moisture and gently breaks down the meat's proteins, helping the chicken stay juicy and tender, while the lemon adds bright flavor and aids in tenderizing.
For the best results, keep these tips in mind:
- Use plain Greek yogurt, not regular yogurt. It is thicker and tangier, and it clings to the chicken better than thin, regular yogurt.
- For the best flavor and texture, aim for 1-2 hours. The marinade begins working in 30 minutes, but 1-2 hours gives both breasts and thighs the best flavor and texture.
- Don't marinate longer than 4 hours. Greek yogurt is fairly forgiving, but lemon juice is a powerful tenderizer. Since this marinade contains both, leaving the chicken in it too long can make the texture mushy. I follow the same four-hour limit with other citrus-based marinades, including my Cilantro Lime Chicken Marinade.
- Cook to temperature. Leave the guesswork out, and use a digital thermometer to ensure that chicken breasts reach 165°F and thighs reach 185°F. Yes, chicken thighs are safe at 165°F, but become noticeably more tender when cooked to 185°F.
Happy Cooking! xo Kristen
Notes on Ingredients
- Greek Yogurt: Be sure to use plain Greek yogurt. I have found little difference between fat-free, 2%, and full-fat.
- Lemon: You will need the zest and juice of 1 large lemon or 2 small lemons for this marinade. Don't skip adding the zest, as it adds concentrated bright lemon flavor.
- Greek Seasoning: I use my homemade Greek seasoning, a blend of dried oregano, garlic, onion, dill, and basil. You can use a comparable store-bought blend or just add 1 tablespoon of dried oregano and 1 teaspoon of garlic powder to keep it simple.
- Kosher Salt: The recipe was tested with kosher salt. If using table salt, start with half the amount because its finer crystals pack more densely.
- Fresh Garlic (Optional): For a stronger garlic flavor, add up to 4 minced garlic cloves or 1 tablespoon jarred minced garlic. I often add it when I have fresh garlic on hand.
Chicken Options
What Chicken is Best for This Greek Yogurt Marinade?
I prefer to use this marinade on boneless, skinless chicken breasts or thighs, as they are easy to find, absorb the marinade better, and cook faster.
- Chicken Breasts: I recommend lightly pounding them to even thickness so that they cook evenly.
- Chicken Thighs: These are juicier and more forgiving than chicken breasts. Trim excess fat or gristle before marinating.
- Boneless Chicken Leg Meat: I have recently found this cut at my grocery store. It cooks similarly to boneless thighs and has plenty of flavor.
- Chicken Drumsticks: These also work, but they require a considerably longer cooking time. See the recipe card notes for timing.
How to Make Greek Yogurt Marinated Chicken
- Prepare the marinade. In a medium mixing bowl, whisk together yogurt, lemon zest, lemon juice, salt, and Greek seasoning. Remember to zest the lemon before cutting it open to juice.
- Marinate the chicken. Place the chicken in a shallow dish or heavy-duty resealable storage bag. Add the prepared marinade, then gently toss to coat the chicken evenly. Cover and refrigerate for at least 30 minutes, but no longer than 4 hours.
- Cook marinated chicken. Remove the chicken from the marinade and scrape off the excess, leaving only a light coating. Discard the used marinade, then grill or bake the chicken according to the instructions below.
- Rest before serving. Remove the chicken from the grill or oven and let it rest for 5-10 minutes before slicing.
How to Grill or Bake Greek Yogurt-Marinated Chicken
You can opt to grill or bake this marinated Greek chicken. I personally prefer to grill it, as it adds a lightly smoky flavor and helps the yogurt coating develop browned, flavorful edges. A grill pan works well too, although the chicken will not have quite the same smoky flavor.
- Grill/Grill Pan: Preheat a lightly greased grill or cast-iron grill pan over medium-high heat. Grill boneless chicken breasts or thighs for about 5 minutes on the first side. Flip and cook for another 5-7 minutes, or until breasts reach 165°F and thighs reach 185°F.
- Bake: Bake boneless chicken breasts or thighs at 400°F in a lightly greased baking dish for 15-25 minutes, or until the chicken reaches an internal temperature of 165°F for chicken breasts or 185°F for thighs.
Remember, a digital thermometer is the very best way to ensure your chicken is cooked through. Relying on suggested times or visual cues can result in undercooked or overcooked chicken.
Serving Suggestions
Whether served as the star of dinner, in a warm pita, or added to a salad, you will love the Mediterranean flavor the Greek yogurt marinade imparts to the chicken. Below are a few of my favorite serving suggestions.
- As an Entrée: Serve alongside grilled vegetable kabobs, a grilled zucchini salad, or sautéed zucchini and yellow squash for a delicious, wholesome meal.
- As a Sandwich/Wrap: Dice up the cooked chicken, tuck it into warmed pita, and top with homemade tzatziki sauce to make a chicken gyro.
- Add to a Salad: Serve sliced or diced on top of a copycat Panera Greek salad, Greek quinoa salad, or Mediterranean couscous.
Storage and Freezing
- Cooked Chicken: Let it cool, then refrigerate it in an airtight container for up to 3 days or freeze it for up to 1 month. Thaw overnight in the refrigerator, then enjoy cold or gently reheat.
- Freeze Chicken in Marinade: Place trimmed, pounded chicken into a large freezer-safe storage bag. Pour the marinade over the chicken, tightly seal the bag, toss to coat, and freeze immediately for up to 1 month. Defrost in the refrigerator overnight, then plan to cook the chicken within 12 hours of taking it out of the freezer. The chicken begins marinating as it thaws, so cook it promptly once fully defrosted. Also, keep in mind that the yogurt may separate for a bit when defrosted. That is normal and will not impact results.
More Delicious Marinade Recipes
- Honey Soy Chicken Thigh Marinade
- Grilled Marinated Flank Steak
- Easy Cilantro Lime Chicken Marinade
- Marinated Honey Garlic Shrimp Skewers
- Honey Garlic Pork Chop Marinade
- Balsamic Pork Tenderloin Marinade
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Greek Yogurt Chicken Marinade
Made with Greek yogurt, lemon, and dried herbs, this easy marinade tenderizes any cut of chicken. Grill or bake as desired.
Video
Ingredients
- 1 cup unsweetened, plain Greek yogurt
- 1 large lemon, zest and juice
- 1½ tablespoons Greek seasoning
- ½ tablespoon kosher salt
- 2 pounds boneless, skinless chicken , breasts or thighs
Instructions
For the Greek Yogurt Chicken Marinade
- In a mixing bowl or large glass measuring cup, whisk together 1 cup unsweetened, plain Greek yogurt, 1½ tablespoons Greek seasoning, and ½ tablespoon kosher salt.
- Zest 1 large lemon and add to the yogurt mixture. Once the lemon has been zested, roll it on the counter to get the juices flowing and then cut it open, juicing the lemon over the yogurt mixture, using a strainer or juicer to catch the seeds. Mix together until the yogurt mixture is well combined.
- Remove any fat or gristle from the chicken and pound to even thickness, if needed. Place the chicken in a shallow dish or storage bag, then pour the marinade over it, turning or tossing to evenly coat.
- Seal the bag or cover the container, and place the chicken into the refrigerator. Allow to marinate for at least 30 minutes or up to 4 hours. 2 hours is preferable.
- When ready to cook, remove the chicken from the marinade, scraping off any excess marinade so that it is just lightly coated in the yogurt mixture. Discard the marinade and cook using the following guidelines.
For Cooking Marinated Greek Chicken
- To Grill Chicken: Lightly grease the grill grates or cast-iron grill pan, then heat over medium-high heat. Once heated, add the lightly coated chicken and grill for 5 minutes on the first side. Flip and cook for another 5-7 minutes, or until breasts reach 165°F and thighs reach 185°F. Let rest for 5-10 minutes before serving. Chicken breasts will cook in about 10 minutes, while thighs and legs may need closer to 13-14 minutes.
- To Bake Chicken: Preheat oven to 400℉. Place the lightly coated marinated chicken into a lightly greased baking dish and bake for 15-20 minutes for chicken breast and 18-25 minutes for thighs. Or until the chicken reaches an internal temperature of 165℉ for chicken breasts or 185℉ for chicken thighs. Rest for 5-10 minutes before eating.
Notes
Nutrition values are based on the marinade alone.
Greek Seasoning: In place of the Greek seasoning, use 1 tablespoon oregano and 1 teaspoon garlic powder.
Chicken: This marinade is designed for up to 2 pounds of boneless, skinless chicken. I prefer using boneless, skinless chicken, but you can use skinless chicken. Keep in mind that bone-in chicken will take longer to cook. Be sure to cook chicken breasts to an internal temperature of 165°F and thighs to 185°F.
Chicken Legs: I have been easily finding boneless, skinless legs, which work great here and cook using the same timing as boneless chicken thighs. If you are using bone-in, skin-on chicken drumsticks, you will need to cook for 20-25 minutes on the grill, flipping after 15 minutes. If baking, plan to bake for 40-45 minutes at 400°F. Be sure to cook to an internal temperature of 185°F.
Use a Thermometer: A digital thermometer is the very best way to ensure your chicken is cooked through. Relying on suggested times or visual cues can result in undercooked or overcooked chicken. Chicken breasts should reach an internal temperature of 165°F, and thighs or legs should reach 185°F.
Freeze Chicken in Marinade: Place two pounds of chicken into a large freezer-safe storage bag. Pour the marinade over the chicken, tightly seal the bag, toss to coat, and freeze immediately for up to 1 month. Defrost in the refrigerator overnight, then plan to cook the chicken within 12 hours of taking it out of the freezer. Keep in mind that the yogurt may separate for a bit when defrosted, but it will still be delicious.
Nutrition
Calories: 29kcalCarbohydrates: 4gProtein: 3gCholesterol: 1mgSodium: 1175mgPotassium: 94mgFiber: 1gSugar: 1gVitamin A: 20IUVitamin C: 14.3mgCalcium: 57mgIron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Cut them up and wrap in a piece of flatbread with onion, tomato, and tzatziki sauce and you'll enjoy the best gyro sandwich ever!
This is so easy and delicious! Love the lemon taste with yogurt and oregano. Combined with the Mediterranean Chickpea Salad and you have a winner for dinner and for lunch the next day! Thank you!! a real budget pleaser!
I am so glad you enjoyed! We really love this dish with the chickpea salad for sure!
We love this easy chicken marinade! Used it last night and will definitely make it again.
So glad you enjoyed it Ashley!
Is there a substitute for the yogurt? Would love to try this tonight but no yogurt and we live out of town
Hi Leah! You can use buttermilk if you have it. Another option would be to use 1/2 cup olive oil.
We used this marinade last night and our chicken turned out perfectly! I think this will be our new go to recipe!
In part of the article it states not to marinade it for more than 4 hrs because the yogurt will break down the chicken making it mushy. With this in mind is it still a good idea to freeze it in the marinade?
Hi Darlene,
That is a GREAT point. When I freeze the chicken in the marinade I place the chicken in the freezer immediately after putting the chicken in the marinade and grill after it defrosts. I need to clarify that in the directions (and will do so now). I would not let the chicken defrost and sit in marinade for more than 4 hours as well (but you should have 24 hours after placing chicken from the freezer into the fridge before needing to cook the chicken).
Thank you for bringing my mistake to my attention!
Tasted a little salty for me. Anyone else notice this? Hoping after it marinades it will not taste as salty once cooked.
Hi Lorraine, the marinade will be salty. But the finished grilled chicken should not be--the salt just helps flavor the meat, but the majority of it is not absorbed by the chicken.
I'm always looking for great new ways to marinate my chicken! This was just what I was looking for!
So glad you enjoyed Nellie! The yogurt really tenderizes the chicken.