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Juicy and unbelievably tender Yogurt Marinated Chicken is the answer to dry and boring dinners. This simple marinade packs every bite with brightness and savory flavor. If you are searching for a chicken recipe that is weeknight-easy but company-worthy, let this become your new go-to.
When I made this for a summer barbecue the platter disappeared in minutes. No one could believe how moist and flavorful the chicken was from just a yogurt marinade.
Gather Your Ingredients
- Chicken cutlets: about one and a half to two pounds I usually use eight pieces Choose chicken that looks moist and pink Avoid any cuts with gray spots or an off odor
- Plain full fat Greek yogurt: makes the chicken tender by breaking down the protein Use high quality thick yogurt for best results
- Olive oil: adds richness and helps carry flavors Choose extra virgin if possible for the best taste
- Honey: adds sweetness and encourages beautiful browning Raw honey will add extra complexity
- Lemon juice and zest: bring brightness Use a fresh juicy lemon and make sure to zest before juicing
- Garlic cloves: add punch Freshly minced gives the most aroma
- Fresh parsley: balances the richness Opt for bright green parsley with no wilting
- Salt: unlocks flavor Using kosher or sea salt gives a cleaner taste
- Black pepper: gives just a bit of bite Always use freshly ground for best flavor
- Paprika: gives color and a subtle earthiness Choose Spanish smoked paprika for depth
- Onion powder: builds up the umami
- Dried oregano and basil: provide herbaceous Mediterranean notes Use dried versions for intensity
- Cayenne pepper: brings a little heat Adjust to taste or leave out for sensitive palates
- Coriander and cumin: give complexity and a warm hit Choose ground spices with a fresh aroma
How to Make It
- Make the Marinade:
- Mix yogurt olive oil honey lemon juice lemon zest minced garlic parsley salt pepper paprika onion powder oregano basil cayenne coriander and cumin in a large bowl Whisk until smooth thick and well combined
- Coat Chicken:
- Add chicken to the bowl and toss so each piece is generously covered in marinade Press the marinade into the surface for best flavor absorption
- Marinate:
- Cover the bowl tightly with plastic wrap Place in the refrigerator for at least one hour You can marinate up to twenty four hours for even more tenderness and flavor
- Bring to Room Temperature:
- Take out your chicken about twenty minutes before cooking Letting it warm up prevents tough cooking and promotes juicy results
- Pan Fry Method:
- Add two to three tablespoons olive oil to a large frying pan Heat over medium high until just shimmering Lay chicken in the pan spaced apart Do not move for the first couple of minutes Sear two to three minutes per side until golden and cooked to one hundred sixty degrees Fahrenheit Rest under foil for five minutes to finish cooking as the internal temperature rises
- Air Fry Method:
- Preheat air fryer to three hundred seventy five degrees Fahrenheit Spray basket and add chicken in a single layer Cook seven minutes Flip and cook another seven minutes or until the thickest part registers one hundred sixty five degrees Fahrenheit Rest briefly before serving
- Bake Method:
- Heat oven to four hundred twenty five degrees Fahrenheit Line baking sheet with parchment Place chicken pieces in a single layer Bake fifteen to twenty minutes depending on the thickness When the internal temperature reaches one hundred sixty five degrees Fahrenheit remove and rest before serving
My favorite part of this recipe is the way yogurt creates a tangy crust on the chicken once cooked It reminds me of family gatherings when everyone picked at the crispy edges right from the pan before dinner was served
Flavor Boosters
Letting the chicken rest after cooking makes it juicier every time Always zest the lemon before juicing to save time and get the most flavor Yogurt marinades are forgiving so do not worry if you go a little heavy or light on spices
Serving Suggestions
Slice the chicken for wraps or sandwiches with crisp veggies Serve over rice quinoa or couscous to catch all the juices Add on top of fresh salad greens for a light dinner Pair with grilled veggies or roasted potatoes for a satisfying meal Offer an extra squeeze of lemon at the table for brightness
Creative Twists
For dairy free use plain coconut yogurt instead of Greek yogurt Maple syrup works instead of honey for a different sweetness Swap parsley for cilantro or fresh dill for a twist Chicken thighs stay even juicier but require a couple extra minutes of cooking Mix up the spices with sumac zaatar or your favorite seasoning blend
Yogurt marinated chicken always reminds me of shared meals with friends and family no matter the season. Make this once and it will become one of your most-loved dishes to revisit again and again.
Recipe FAQs
- → Why use yogurt as a marinade for chicken?
Yogurt tenderizes chicken while infusing richness and moisture, resulting in succulent texture and depth of flavor.
- → Can I use other chicken cuts?
Yes, thighs or breasts work well. Adjust the cooking time based on cut thickness and preference.
- → How long should I marinate the chicken?
Marinate for at least 1 hour or up to 24 hours for enhanced flavor and tenderness.
- → What are the best cooking methods for this chicken?
Pan frying, baking, or air frying all yield excellent results. Choose your preferred approach for convenience.
- → Can I substitute ingredients in the marinade?
Absolutely. Lime or apple cider vinegar can replace lemon, and maple syrup can be used instead of honey.
- → How do I prevent the chicken from sticking to the pan?
Allow the chicken to sear undisturbed for a few minutes before flipping and use sufficient oil for best release.