Greek Yogurt Chicken (Print Version)
A yogurt marinade with a zesty twist that brings out juicy flavor for grilling, baking, or stove cooking.
# Ingredients:
→ Marinade
01 -
3 garlic cloves, finely chopped
02 -
1 teaspoon dried oregano
03 -
1 teaspoon kosher salt
04 -
½ cup chopped fresh parsley
05 -
1/4 cup fresh lemon juice
06 -
1 teaspoon paprika
07 -
½ teaspoon onion powder
08 -
1 teaspoon lemon zest
09 -
1 teaspoon ground cumin
10 -
1 teaspoon black pepper
11 -
3 tablespoons olive oil
12 -
1 cup plain Greek yogurt (whole milk)
→ Main Protein
13 -
2 tablespoons of oil for cooking
14 -
1½ pounds chicken (boneless thighs or breasts)
# Steps:
01 -
Grab a big bowl and mix together yogurt, lemon juice, lemon zest, olive oil, minced garlic, and all the spices until smooth.
02 -
Toss the chicken into the marinade and coat it completely. Let it chill in the fridge for at least 4 hours or up to 12.
03 -
Take chicken out of the marinade, scrape off any extra, and sprinkle on some salt and pepper. Dump the leftover marinade.
04 -
Warm up your grill to 450°F and grease the grates. Cook the chicken for about 8-10 minutes, flipping once, until the thermometer hits 165°F inside.
05 -
Set the oven to 425°F, pop the chicken in, and bake for 18-22 minutes. Make sure the inside is 165°F before pulling it out.
06 -
Use a well-oiled skillet on medium-high heat. Cook the chicken for 10-12 minutes, flipping halfway, until the center registers 165°F.
07 -
Cover the chicken with foil and let it sit for around 5-10 minutes. Then it's ready to serve.
# Helpful Notes:
01 -
Great for both chicken breasts and thighs
02 -
You can prep everything a day in advance
03 -
Keep leftovers in the fridge for two days max