Dinner

Greek Yogurt Chicken Marinade – Juicy & Flavorful Recipe

Name: Greek Yogurt Chicken Marinade – Juicy & Flavorful Recipe
Prep time: 10 min
Cook time: PT-489572H10M53S
Total time: 2 h 30 min
Cuisine: Greek
Ingredients: 1 cup Greek yogurt (plain, full-fat); 2 tbsp olive oil; 2 cloves garlic (minced); 1 tbsp lemon juice (freshly squeezed); 1 tsp dried oregano; 1 tsp paprika (smoked or sweet); ½ tsp ground cumin; ½ tsp salt (adjust to taste); ¼ tsp freshly ground black pepper; 4 pieces chicken breasts or thighs (boneless, skinless)

ByJack Voss October 20, 2025October 20, 2025

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Introduction

This Greek Yogurt Chicken Marinade transforms ordinary chicken into a juicy, flavorful dish with a creamy tang and a hint of spice. Perfect for grilling, baking, or pan-searing, it’s a simple way to elevate your weeknight dinner.

The image shows a white plate with five grilled chicken breast slices arranged in a slightly overlapping row, each piece showing a golden-brown color with grill marks and some black char spots, sprinkled with bright green chopped herbs. Behind the chicken, there are roasted red bell pepper pieces and other vegetables in warm orange tones, along with two lemon halves at the top left. On the right side, folded flatbread with some dark toasted spots is placed partly visible. The plate sits on a white marbled textured surface, and the food looks fresh and juicy with vibrant colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Greek yogurt (plain, full-fat)
2 tbsp olive oil
2 cloves garlic (minced)
1 tbsp lemon juice (freshly squeezed)
1 tsp oregano (dried)
1 tsp paprika (smoked or sweet)
½ tsp cumin (ground)
½ tsp salt (adjust to taste)
¼ tsp black pepper (freshly ground)
4 pieces chicken breasts or thighs (boneless, skinless)

Instructions

Step 1: In a mixing bowl, whisk together Greek yogurt, olive oil, minced garlic, lemon juice, oregano, paprika, cumin, salt, and black pepper until smooth.
Step 2: Place the chicken breasts or thighs in a large zip-top bag or shallow dish.
Step 3: Pour the Greek yogurt marinade over the chicken, ensuring each piece is fully coated.
Step 4: Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.
Step 5: When ready to cook, remove the chicken from the marinade and let excess drip off.
Step 6: Grill, bake, or pan-sear the chicken until fully cooked. Internal temperature should reach 165°F (75°C).
Step 7: Let the chicken rest for 5 minutes before slicing.
Step 8: Serve with a side of roasted vegetables, rice, or a fresh salad. Enjoy!

Tips & Variations

Use full-fat Greek yogurt for the creamiest, most tender results.
Try adding fresh herbs like dill or parsley for an extra burst of freshness.
For a spicier kick, include a pinch of cayenne pepper or chili flakes in the marinade.
Marinate the chicken for at least 4 hours if possible—overnight is best for deeper flavor and tenderness.

Storage

Store cooked chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat or in the oven to prevent drying out. The marinade can be prepared ahead and kept refrigerated for up to 2 days before using.

How to Serve

The image shows four grilled chicken breast pieces arranged side by side on a white plate, each piece golden brown with grill marks and sprinkled with fresh green herbs. Behind the chicken, there are some grilled red and yellow vegetables, slightly charred, adding a pop of color. To the back left, two lemon halves are placed with their pale yellow inside visible. On the right side of the plate, a folded piece of grilled flatbread with uneven brown grill spots rests. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use this marinade for other types of meat?

Yes, this Greek yogurt marinade works well with lamb, pork, and even fish. Adjust marinating times accordingly—fish requires less time to avoid breaking down too much.

Do I need to cook the chicken marinade leftover sauce?

No, do not use the leftover marinade as a sauce unless it’s boiled thoroughly to eliminate any raw chicken bacteria. Alternatively, reserve some marinade before adding the raw chicken if you want a sauce.