Yogurt Marinated Chicken

Ingredients & Substitutions

Here I explain the best ingredients for my Greek yogurt marinated chicken recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Chicken – I made this yogurt marinated chicken with boneless skinless chicken breasts this time, but have also had great results with boneless skinless chicken thighs. I don’t recommend bone-in, skin-on cuts here because the skin blocks the marinade from reaching the meat, and the yogurt coating also prevents the skin from crisping up.
• Greek Yogurt – The most important ingredient! I prefer whole milk or 2% Greek yogurt for the richest flavor and best coating. Nonfat is just okay. Regular plain yogurt also works, but the marinade will be thinner and won’t cling to the chicken quite as well. For a dairy-free option, you can use my coconut yogurt — just expect a slightly different flavor.
• Lemon Juice – I don’t add much, because the yogurt is already doing the tenderizing, but it adds brightness and flavor. If you want extra lemon flavor without the extra tang, add a teaspoon of lemon zest instead. You can also swap in red wine vinegar, white wine vinegar, or balsamic vinegar, though they’ll change the flavor.
• Honey – Optional, but it balances the acidity in the yogurt chicken marinade, plus it helps the chicken brown a little more. I use Wholesome Yum Zero Sugar Honey.
• Garlic – Although fresh minced is best, a teaspoon of the jarred stuff works. You can also use garlic powder in a pinch (1/4 teaspoon for each clove).
• Herbs – I use dried oregano and dried thyme for a simple Greek-inspired flavor, but dried rosemary or marjoram also work well. Dried herbs work best here because they hold up in the marinade and won’t wilt or discolor. If you want to swap in fresh, triple the amount because they’re milder.
• Olive Oil – I put some in the marinade itself for richness, plus you’ll need more for searing if you choose that cooking method. Avocado oil works just as well.
• Sea Salt & Black Pepper

How To Make Yogurt Marinated Chicken

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Mix up the chicken yogurt marinade. In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, garlic, herbs, salt, and pepper. The mixture should be fairly thick.
2. Marinate the chicken. Add the chicken to a large zip lock bag, pour in the marinade, seal, and move around to coat. Depending on the cut and your desired result, see my marinating time guide below!

3. Cook the chicken. Shake off the excess marinade so only a thin coating remains. Cook the yogurt marinated chicken until golden on the outside and cooked through. I’m comparing all the cooking method options below to help you choose, but timing is on the recipe card!

• Pan sear: This is the method I used above (in this enameled cast iron skillet) , and gives the chicken the deepest golden crust. Just keep an eye on the heat, because the yogurt coating darkens easily on the stove.
• Grill: Great for smoky flavor and grill marks. Make sure to shake off the excess marinade first so it doesn’t drip too much (which can cause flare ups!) or burn.
• Bake: The easiest hands-off option, shown below. It won’t brown as much as the other methods, but you can broil it at the end for more color.
• Air fry: My favorite quick, easy option with nice browning and less cleanup. Arrange the chicken pieces in a single layer without touching each other, so the edges can crisp up. (I usually cook in batches as needed.)

How Long To Marinate Chicken In Yogurt

You don’t need a full day for this yogurt marinated chicken. In fact, that long doesn’t work very well! I’ve tried this with both chicken breasts and thighs at various intervals, and found the ideal timing depends on the cut:

• Chicken breasts: Marinate for at least 30 minutes, but 2-6 hours is even better. I don’t recommend going past 8 hours, because the chicken breasts start to get too tangy and turn mushy. (I find this happens faster with this yogurt chicken marinade than with my other, regular marinades!)
• Chicken thighs: Marinate for at least 1 hour, but 4-8 hours gives you the best flavor. Since thighs have more fat and connective tissue, they can handle a longer marinade better than breasts. You can go up to 12 hours, but I still don’t usually marinate overnight, for the same reasons as above.
• Room temperature vs. fridge: You can marinate chicken at room temperature for up to 1-2 hours, but any longer than that and it should go in the fridge. I don’t recommend making this yogurt marinated chicken recipe overnight, because it’ll be too long by the time you have dinner the next day.

Keep in mind that the longer you marinate chicken in Greek yogurt, the more tangy it will taste and the more tender it will get. If you prefer less tangy, aim for the lower end of the time ranges above.

Serving Ideas

I love this Greek yogurt marinated chicken with tzatziki sauce (pictured above), but tahini sauce is also delicious if you want something nutty and creamy. Here are some easy ways to turn it into a meal:

• Make a bowl – This is my favorite way to serve it for meal prep. Add the yogurt marinated chicken over rice or cauliflower rice, then pile on cucumbers, tomatoes, red onions, feta, and a drizzle of tzatziki.
• Add a fresh salad – A simple Greek salad is the most natural pairing, and it’s what I served here. (Fun fact, the Greek-native owner of the restaurant I worked at taught me that Greeks don’t usually put greens in theirs!) My other Mediterranean salad is another easy option if you want something a little heartier.
• Serve with potatoes – Greek lemon potatoes are my top pick because the lemony flavor works so well with the Greek yogurt chicken marinade. For something simpler, air fryer potatoes or oven roasted potatoes work just as well.
• Pair with Mediterranean veggies – Try it with sauteed eggplant, ratatouille, or eggplant caponata for a veggie-heavy dinner. These are especially good if you’re keeping the meal lighter.
• Tuck it into wraps or pitas – Slice the chicken and add it to lettuce wraps or pita with tomatoes, cucumbers, red onion, and tzatziki. It’s an easy lunch with leftovers.

More Marinated Chicken Recipes

I love a good chicken marinade! Try one of my others next to help you add flavor and keep your chicken juicy:

Pollo Asado

Chicken Satay

Balsamic Chicken

Grilled Chicken Thighs