Greek yogurt and BBQ sauce aren’t two things you’d usually expect to find in the same bowl, but put them together and they turn plain chicken cutlets into smoky, garlicky, and juicy ones that you’ll want it on the menu every week. This BBQ Yogurt Marinated Chicken takes about ten minutes of hands-on work. It tastes like a backyard cookout, no matter the time of year.
What I love most about this chicken is how far it stretches. Slice it over a bowl of rice with some roasted veggies, tuck it into a wrap with crunchy slaw, or pile it onto a big salad for lunch the next day. You also get to choose how you cook it, so whether you want to stand at the stove, let the air fryer handle it, or slide a tray into the oven, it all works. Want more marinated chicken? Try my Best Chicken Marinade, Golden Citrus Chicken Marinade, or Lemon Caesar Yogurt Marinated Chicken.
😍 Why You’ll Love This BBQ Yogurt Marinated Chicken
Seriously juicy chicken: the yogurt tenderizes the cutlets while they marinate, so they stay moist and soft instead of drying out in the pan.
Pick your cooking method: pan fry for golden, caramelized edges, air fry if you’d rather walk away for a few minutes, or bake when the stovetop is already full.
Smoky with a little sweetness: BBQ sauce, maple syrup, smoked paprika, and hickory seasoning give you all that barbecue flavour without firing up a grill.
Made with stuff you probably have: most of the marinade is pantry and fridge staples, so you don’t need a special trip to the store to make it happen.
🍗 Ingredients You’ll Need To Make This Yogurt Marinated Chicken
Chicken cutlets: thin cutlets soak up the marinade quickly and cook in just a few minutes, which makes them perfect for a fast weeknight dinner.
Olive oil: a couple of tablespoons in the marinade help the seasonings cling to the chicken and keep the surface from drying out as it cooks.
Plain Greek yogurt: this is what makes the chicken so tender, and its thick texture means the marinade coats the cutlets instead of sliding right off.
BBQ sauce: use your favourite bottle here, since it brings most of the smoky, tangy flavour to the dish.
Maple syrup: adds a gentle sweetness and helps the outside of the chicken caramelize as it cooks.
Garlic: five cloves might sound like a lot, but they mellow out as the chicken cooks and give the marinade a ton of savoury depth.
Salt: seasons the chicken from the inside out while it sits in the marinade.
Black pepper: a little bit of freshly ground pepper adds some gentle heat to balance the sweetness from the BBQ sauce and maple syrup.
Smoked paprika: this adds a deep, smoky colour and flavour that makes the chicken taste like it came off the grill.
Hickory BBQ seasoning: a tablespoon of this dry rub doubles down on the smokiness and adds another layer of barbecue flavour on top of the sauce.
✔ How To Make This BBQ Yogurt Marinated Chicken Recipe
Combine the chicken marinade ingredients in a large bowl and whisk together.
Add the chicken to the bowl and toss to coat evenly. Cover with plastic wrap and refrigerate for at least an hour, or no more than 24 hours.
Allow the chicken to come to room temperature before cooking, about 20 minutes.
Pan fry: To a large frying pan, add 2-3 tbsp of olive oil and set to medium/high heat. Once hot, add the chicken and cook on each side for 2-3 minutes.
🤝 Sammy’s Tip for This BBQ Yogurt Marinated Chicken Recipe
- Try to not flip the chicken for the first couple of minutes to avoid it from sticking to the pan.
Once the chicken reaches an internal temperature of 160 °F remove it from the pan, cover with foil and allow it to rest for 5 minutes. The temperature will continue to rise as it rests. Garnish with salt, slice and serve.
Air fry: Preheat your air fryer to 375 °F. Spray the basket with a cooking spray and add the chicken in an even layer. Cook for 7 minutes, flip and cook for another 7 minutes or until the internal temperature reaches 165 °F. Each air fryer will vary in cooking times. Garnish with salt, slice and serve.
Bake: Preheat your oven to 425 °F. Line a baking sheet with parchment paper and add your chicken. Bake for 15-20 minutes (depending on the type of chicken you are using) or until the internal temperature reaches 165 °F. Slice and serve.
🗒 Variations
Spicy BBQ: add a pinch of cayenne or a teaspoon of chipotle chili powder to the marinade if you like your barbecue with some heat.
Honey garlic twist: swap the maple syrup for honey and add an extra clove or two of garlic for a stickier, more garlic-forward version.
Grilled: if the weather’s nice, cook the cutlets on a grill over medium-high heat until they reach 165 °F inside. Keep an eye on them, because the sugar in the BBQ sauce can char quickly.
Make it a bowl: serve the sliced chicken over rice with corn, black beans, pickled red onions, and a drizzle of extra BBQ sauce.
🗒 Substitutions
Chicken cutlets: boneless, skinless chicken breasts or thighs both work here. Pound breasts thin so they cook evenly, and expect thighs to take a few extra minutes.
Greek yogurt: regular plain yogurt works too, though the marinade will be a bit thinner. Stick with an unflavoured, unsweetened yogurt either way.
Maple syrup: honey or brown sugar can stand in if that’s what you have.
Hickory BBQ seasoning: any BBQ dry rub you like will work, or use a mix of extra smoked paprika, garlic powder, and a pinch of brown sugar.
🍴 Leftovers? Lucky you.
Store leftover chicken in an airtight container in the fridge for up to 3 days. To reheat, pop it in the air fryer at 350 °F for 3 to 4 minutes, or warm it in a pan over medium heat with a small splash of olive oil until heated through. Leftovers are also great cold, sliced into wraps, or tossed into salads.
🤔 FAQs
Why marinate chicken in yogurt?
The natural acidity in yogurt gently breaks down the proteins in the chicken, which makes it more tender without turning it mushy the way stronger acids like lemon juice or vinegar can. The thick texture also helps the marinade stick to the chicken while it cooks.
How long should I marinate yogurt chicken?
At least 1 hour and up to 24 hours. A longer marinade gives you more flavour and more tender chicken, but going past 24 hours can make the texture a little soft.
Can I use chicken breasts or thighs instead of cutlets?
Yes. Thin out chicken breasts with a meat mallet so they cook evenly, and add a few extra minutes for thighs. Whatever cut you use, go by internal temperature and cook until it reaches 165 °F.
Can I make this BBQ yogurt marinated chicken on the grill?
Grill over medium-high heat for a few minutes per side until it reaches 165 °F inside. Because BBQ sauce and maple syrup both contain sugar, watch closely so the outside doesn’t burn before the inside is cooked.
Can I freeze yogurt marinated chicken?
Yes. You can freeze the raw chicken right in the marinade in a freezer bag for up to 3 months, then thaw it overnight in the fridge before cooking. Cooked chicken can be frozen for up to 3 months as well.
Can I reuse the leftover marinade?
No, once raw chicken has been in it, the marinade should be thrown out. If you want extra sauce for serving, use fresh BBQ sauce instead.
👩🍳 Hungry For More?
If you loved this BBQ yogurt marinated chicken recipe, then make sure to check out a few of my other recipes you may also love:
- Yogurt Marinated Chicken
- Lemon Caesar Yogurt Marinated Chicken
- Best Chicken Marinade
- Golden Citrus Chicken Marinade
- Oven Baked Ribs with Espresso BBQ Sauce
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this BBQ yogurt marinated chicken recipe (or any recipe of mine) don’t forget to leave a review.
BBQ Yogurt Marinated Chicken
Ingredients
- 1½-2 lbs chicken cutlets, I used 4 chicken breasts, sliced in half horizontally to make 8 cutlets total
Marinade
- 2 tbsp olive oil
- 1/3 cup plain greek yogurt
- 1/3 cup bbq sauce
- 1 tbsp maple syrup
- 5 garlic cloves, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika
- 1 tbsp hickory bbq seasoning
Instructions
- Combine the chicken marinade ingredients in a large bowl and whisk together.
- Lightly season your chicken on both sides with salt and pepper.Add the chicken to the bowl and toss to coat evenly.Cover and refrigerate for up to 24 hours. Ideally, marinate for at least 2 hours, but if you’re short on time, even 15 minutes will do the trick.
Pan fry:
To a large frying pan, add 2-3 tbsp of olive oil and set to medium/high heat. Once hot, add the chicken and cook on each side for 2-3 minutes.Sammy's tip: try to not flip the chicken for the first couple of minutes to avoid it from sticking to the pan.Once the chicken reaches an internal temperature of 160 °F remove it from the pan, cover with foil and allow it to rest for 5 minutes.The temperature will continue to rise as it rests.Slice and serve.Air fry:
Preheat your air fryer to 375 °F.Spray the basket with a cooking spray and add the chicken in an even layer.Cook for 7 minutes, flip and cook for another 7 minutes or until the internal temperature reaches 165 °F.Each air fryer will vary in cooking times.Slice and serve.Bake:
Preheat your oven to 425 °F.Line a baking sheet with parchment paper and add your chicken. Bake for 15-20 minutes (depending on the type of chicken you are using) or until the internal temperature reaches 165 °F.Slice and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This worked exactly as written, thanks! Sooooo flavourful