Yogurt Marinated Juicy Chicken (Print-Friendly Version)

Chicken cutlets are marinated in yogurt, herbs, and spices, then cooked to moist, flavorful perfection.

# Ingredients You’ll Need:

→ Chicken

01 - 1.5 to 2 pounds chicken cutlets, about 8 pieces (alternatively, use boneless chicken thighs or breasts; adjust cook time accordingly)

→ Marinade

02 - 1/2 cup plain full-fat Greek yogurt
03 - 1/4 cup olive oil
04 - 1 tablespoon honey
05 - 1/4 cup freshly squeezed lemon juice (from approximately 1 lemon)
06 - 1 teaspoon lemon zest
07 - 5 garlic cloves, minced
08 - 1 tablespoon finely chopped fresh parsley
09 - 1/2 teaspoon salt, plus more to taste
10 - 1/4 teaspoon black pepper
11 - 1/2 teaspoon paprika
12 - 1/2 teaspoon onion powder
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon dried basil
15 - 1/4 teaspoon cayenne pepper
16 - 1/4 teaspoon ground coriander
17 - 1/4 teaspoon ground cumin

# How to Make It:

01 - In a large mixing bowl, combine Greek yogurt, olive oil, honey, lemon juice, lemon zest, minced garlic, parsley, salt, black pepper, paprika, onion powder, dried oregano, dried basil, cayenne pepper, coriander, and cumin. Whisk until completely blended.
02 - Add chicken cutlets to the bowl and toss to thoroughly coat each piece with the marinade. Cover with plastic wrap and refrigerate for at least 1 hour and up to 24 hours.
03 - Remove chicken from the refrigerator and let sit at room temperature for about 20 minutes before cooking.
04 - Heat 2 to 3 tablespoons olive oil in a large frying pan over medium-high heat. Once hot, lay chicken pieces in the pan. Cook for 2 to 3 minutes per side until golden and internal temperature reaches 160 °F. Transfer chicken to a plate, cover with foil, and rest for 5 minutes; temperature will rise to 165 °F.
05 - Preheat air fryer to 375 °F. Spray basket with cooking spray, arrange chicken in a single layer. Cook for 7 minutes, flip, and cook an additional 7 minutes or until internal temperature is 165 °F.
06 - Preheat oven to 425 °F. Line a baking sheet with parchment paper, arrange chicken pieces in a single layer. Bake for 15 to 20 minutes or until an instant-read thermometer reads 165 °F.
07 - Garnish cooked chicken with additional salt if needed, slice, and serve immediately.

# Extra Tips:

01 - To prevent sticking during pan frying, avoid flipping chicken within the first few minutes of cooking.
02 - For a spicier outcome, substitute chipotle powder in place of cayenne pepper using double the measurement.
03 - Maple syrup can replace honey for a sweeter profile using twice the amount.
04 - Lime juice or apple cider vinegar may be substituted for lemon juice as a citrus variation.

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