Imagine sinking your teeth into chicken so juicy and tender that it practically melts in your mouth. Ditch the dry, bland chicken and make my Yogurt Marinated Chicken recipe. Loaded with flavour, this one is guaranteed to be a hit and will have you wondering why you prepared chicken any other way.
This household loves a chicken dinner and I am always looking for new ways to switch up how I prepare this protein. Whether it’s my Chicken Piccata, Italian Chicken Cutlets, The Best Chicken Marinade or Chicken Thighs with Jalapeño Creamed Corn. Yogurt contains lactic acid which is a mild acid that breaks down the proteins found in chicken. As a result it softens the muscle fibres in this yogurt marinated chicken recipe, making it tender and juicy.
😍 Why You’ll Love This Yogurt Marinated Chicken
Tender & juicy: the yogurt tenderizes the chicken, ensuring you’re left with a juicy, flavourful result.
Easy to prepare: the hardest part will be allowing the yogurt to work its magic. I recommend at least an hour, up to 24 hours.
Added protein: greek yogurt is high in protein, adding additional nutritional value.
🗒 Ingredients You’ll Need To Make Yogurt Marinated Chicken
Plain greek yogurt: its lactic acid tenderizes the yogurt marinated chicken.
Olive oil: helps to distribute the marinate easily, allowing it to slightly thin out.
Honey: adds a sweetness which contrasts well with the cayenne pepper.
Lemon: provides an acidic tang.
Garlic cloves: adds a zesty savoury depth of flavour.
Fresh parsley: adds a freshness to the marinade.
Seasoning salt: adds flavour.
Black pepper: adds a small amount of spice.
Paprika: adds a subtle smokiness.
Onion powder: provides a sweet onion flavour.
Dried oregano: adds a warm aromatic flavour that pairs well with chicken.
Dried basil: adds a warm aromatic flavour that pairs well with chicken.
Coriander: adds a slightly nutty flavour.
Cumin: adds an earthy flavour.
Cayenne pepper: adds a kick of heat to balance the sweetness.
👀 How To Make Yogurt Marinated Chicken
- First, combine the yogurt marinated chicken ingredients in a large bowl and mix well.
- secondly, add the chicken and massage the marinade into the chicken.
- Next, allow to rest for at least 1 hour.
- Finally, grill, fry, bake or air fry.
👉🏻 Tips to elevate this yogurt marinated chicken recipe
- Even size: pound the chicken into 1/4-1/2 inch pieces. This will help ensure the chicken cooks evenly.
- Taste: Be sure to taste the marinade before slathering it over the chicken to ensure the seasoning is just right.
- Marinade: Ideally the chicken rests in the marinade for 24 hours; this will ensure the juiciest most tender chicken.
- Rest: Allow the chicken to rest on a cutting board, covered with tin foil for at least 5 minutes to ensure the juices stay in.
🗒️ Variations & Substitutions
Looking for a few recommended swaps?⬇️
- Kick up the heat: instead of cayenne pepper, opt for double the amount of chipotle powder.
- Sweet twist: instead of honey, swap for double the amount of maple syrup.
- Citrus swap: instead of lemon juice, opt for lime or apple cider vinegar.
🤝 Pairs Well With
- Simple House Salad
- Cacio E Pepe Orzo
- French Onion Orzo
- The Best Caesar Salad You’ll Ever Have
- Creamy Cucumber Salad
- Roasted Pepper Salad
🤔 FAQ’s
How long do I need to marinade the chicken for?
Ideally between 8-12 hours is recommended for ultimate tenderness. Furthermore, it allows the spices to penetrate into the chicken. However, marinating for longer than 24 hours can compromise the chicken’s texture.
What type of yogurt do I need to use in this yogurt marinated chicken recipe?
While plain greek yogurt is the recommended base, there are a few swaps you can make. In particular, a full fat coconut cream or sour cream.
How will I know if my chicken is cooked?
Firstly, and likely the most reliable method, use a meat thermometer. Specifically, you’ll want to stick it into the thickest part of the chicken. You’ll also be able to tell by the colour inside. For instance, a properly cooked chicken will have clear juices. Ultimately, while visual cues help, I recommend investing in a digital food thermometer.
Can I freeze the leftovers?
While this recipe tastes best served fresh, you can freeze the leftovers. However, it’s important to keep in mind because of the dairy content, texture changes may occur.
Freezing instructions before cooking: Place the chicken in a freezer-safe bag with the marinade and freeze for up to 3 months. Thaw overnight in the fridge when ready to cook.
Freezing instructions after cooking: Firstly, allow the chicken to cool completely. Then, add to a freezer-safe bag and freeze for up to 3 months. Next, thaw overnight in the fridge when ready to cook. Lastly, reheat and enjoy.
🍴 Leftovers? Lucky you.
Store in an airtight container and refrigerate for up to 2 days. To reheat simply microwave for 30-45 seconds or bake at 375 degrees for 15-20 minutes or until warm throughout.
👩🏻🍳 Hungry For More?
- Chicken Noodle Soup
- Jalapeno Popper Chicken Lettuce Wraps
- White Chicken Chili
- One Skillet Blackened Chicken and Rice Bowls
- Easy Chicken Cutlets
- Sheet Pan Rosemary Chicken and Potatoes
- Chicken Pot Pie Soup
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, and Pinterest! If you do make this recipe (or any recipe of mine) don’t forget to leave a review.
Yogurt Marinated Chicken
Equipment
- mixing bowl
- grilling pan
- baking sheet
Ingredients
- 1½-2 lbs chicken cutlets (I used 8), You can opt for other cuts of chicken such as thighs or breasts. Please note cooking times will vary.
Marinade:
- 1/2 cup plain full fat greek yogurt
- 1/4 cup olive oil
- 1 tbsp honey
- 1 lemon, juiced, about 1/4 cup
- 1 tsp lemon zest
- 5 garlic cloves, minced
- 1 tbsp fresh parsley, chopped fine
- 1/2 tsp salt, or more to taste
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp cayenne pepper
- 1/4 tsp coriander
- 1/4 tsp cumin
Instructions
- 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: 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.
- Garnish with salt, slice and serve.
Video
Notes
- Kick up the heat: instead of cayenne pepper, opt for double the amount of chipotle powder.
- Sweet twist: instead of honey, swap for double the amount of maple syrup.
- Citrus swap: instead of lemon juice, opt for lime or apple cider vinegar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this tonight for my family and we loved it! This will be my go to from now on!
Hi Christine, thanks so much for the awesome review! So happy you liked it! -Sammy
Awesome recipe 😊
Thanks, Kelly!
So—-
Is the nutrition count for one cutlet?
So is this 8 servings?
Yes! 🙂
Does the cal count vary greatly based on preparation, oven, stovetop, etc thank you
May I know what estimated cal count is for stove top thanks
I am excited to make this tomorrow for Sunday family dinner. Thank you for posting.
Do you rinse the marinade off before cooking. Also can I cook this in my air fryer for less calories. Thanks
You can certainly cook this in your air fryer. No need to rise the marinade off before cooking. Cheers, Sammy.
What adjustments/substitutions do you suggest if all you have is plain non-fat greek yogurt?
Hi Kristin, while I have never used plain-non fat greek yogurt, it will certainly work! Just follow the recipe as is!
How essential is it to use full fat yogurt? Is it possible to substitute 0% fat?
THE best chicken ever. Making again today. We grilled. I made an entire CostCo size organic chicken breasts portion (doubled the recipe). There were five of us…. ALL was eaten. Cannot say it enough ❤️❤️❤️❤️
Hi Barb! Thanks for such an awesome review. So happy you all enjoyed the recipe! -Sammy
Great marinade. I cut back the lemon juice to 2 Tbs and upped the onion, coriander, and cumin a little. I think you can adjust the spices to personal preference and still maintain the essence of this great recipe.
I have made this recipe 3x now! I Loooooooove it so very much! Everyone who eats it raves how moist, tender and flavorful it is! If you don’t have all the ingredients, who cares, substitute something else or leave it out! You can’t go wrong! Today I’m trying it with shrimp on skewers!
Hi! What side dish do you recommend for this?
Hi Cecille! I usually serve this with a big green salad.
I did the oven bake method. Chicken was moist and delicious.
Did you put it on a baking sheet or bake it on the marinade?
Thank you good recipe
Thanks for the recipe!
It be really helpful if there was info on how much of each ingredient to use for the recipe 😊
Sorry 🫣 I just found the exact amount required of each ingredient for the chicken recipe, please disregard previous comment 😊
I made this last night & OMG you’ll be amazed! Will be doing this from now on! You will love it.
Hi, if you’re making this with boneless, skinless chicken thighs, what is the cook time in the oven?
This was absolutely beautiful & the chicken was SO tender! I marinated this overnight and it’s the best recipe I have tried in a while
Hi Rebecca! Thank you for sharing a review! So happy you enjoyed the recipe!
Can u grill this on the bbq?
absolutely!
Hi! Do you think this would work with a flank or skirt steak? Thanks!
Hi Jen! I haven’t tried it with beef – let me know how it goes if you give it a try! -Sammy
This has to be the best chicken ever it was so tasty and tender absolutely loved it will definitely be on the menu again and again
This sounds amazing- I am a big fan of meal prepping as my life is crazy! I am wondering what your thoughts are on: Marinating the chicken, then freezing in a food savor pouch. Defrosting, and using when needed.
FABULOUS! My husband typically does not like chicken breast because they can often be chewy and tough, but these came out so soft and tender and juicy…not to mention delicious. Thanks you for turning me on to the yogurt marinade. I am going to try using it with other herbs and spices.
This became a favorite chicken recipe of mine, thank you for this!
I don’t usually write reviews for recipes, but I had to for this one — it was absolutely delicious! I didn’t measure anything, just eyeballed it, and it still turned out amazing. I used both chicken breasts and thighs, and it’ll definitely be a staple in my home from now on.
Hi can this marinade with the raw chicken, be frozen. And if so how long?
I don’t have greek yogurt. Can I use mayo?
Hi Phyllis – I haven’t tried it with just mayo, but if you do give it a shot, please let us know how it goes.
Very good recipe
Your recipes look delish! Keep them coming!
Can Greek yogurt be used?
Yes!
This dinner was super easy to make and so delicious! It is also husband approved!! 10/10-this dish made it to the weekly dinner menu! Thanks Sammy!
I marinated this chicken for about 7 hours and put it on the grill and the flavor was outstanding! I will definitely make this again. I served it with loaded mashed potatoes and steamed Broccoli
So delish! This recipe keeps the chicken breast so moist and yum. Will be going on my menu rota for sure.
Ok I’m NOT a big fan of chicken cutlets…no matter how you cook it it’s boring af..BUT this is by far the BEST recipe I’ve ever come across!
My new staple! …I’ll be making them again tonight!
I never leave reviews but I wanted to let you know how much your recipes are appreciated! Thank you!
Would love to know the grill pan used in this Yougurt chicken marinade recipe
Can you tell me how many chicken breasts for this amount of marinade?
I made this chicken tonight! It was delish and will be added to our rotation. It was very flavorful and very easy. Wish I had taken a photo.
Love all your recipes, and this was just as delicious as the rest! Loved it. Thank you for sharing your yummy dishes!
I tried making it on a frying pan, but I wasn’t successful. I don’t cook much. I followed all steps. It saying to add 2-3 tbsp of olive oil to pan and fry on med/high. It seems like a lot of oil, but I still did it. It just burned the marinade and the pan 😀. I ended up just cooking a few pieces and will try baking the rest tomorrow in the oven. Hoping that will work out better 😊. Thanks!
I’m wondering if I can cook the yogurt chicken in the oven. Like a sheet pan meal with roasted carrots.
Hi Aundra, you sure can, I do have the information for baking on website (recipe card). Adding carrots would be great to add 🙂
– Sammy