Greek Yogurt Chicken Marinade

Cooked marinated Greek chicken on wooden cutting board topped with fresh parsley.

4.83 from 34 votes

Made with Greek yogurt, lemon, and dried herbs, this easy marinade tenderizes any cut of chicken. Grill or bake as desired.

Prep Time5

Cook Time20

Marinating2

Total Time2 20

Course: Main Course

Cuisine: Mediterranean

Servings:

Author: Kristen Chidsey

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.

Video

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