Greek Yogurt Chicken Marinade Recipe with step by step photos and a video recipe. Greek yogurt marinated chicken is tangy, creamy, and flavorful. This Mediterranean-inspired chicken dish is made with aromatic herbs and spices combined with creamy yogurt resulting in tender and succulent chicken. You can make this Greek yogurt chicken either grill it on the stovetop, outdoor grill or in an oven. Serve it with Greek yogurt coleslaw or any salad of your choice.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main
Cuisine: Mediterranean
Servings: 4people
Author: Preeti
Equipment
1 Grill Pan or Outdoor grill
Ingredients
½cupGreek yogurtsubstitute any thick yogurt
1teaspoononion powder
1teaspoonblack pepper powder
Salt to taste
1teaspoonPaprika
1teaspoonthyme
1teaspooncumin
1teaspoondried basil
1teaspoonparsley
1teaspoondried oregano
1teaspoonminced garlic
1tablespoonlemon juice
1tablespoonolive oil
4chicken breastsboneless and skinless, (Pound the chicken breast or slice it into half)
Instructions
Preparations
For the Greek marinade - In a medium size bowl, combine Greek yogurt with onion powder, black pepper powder, salt, paprika, thyme, cumin, dried basil, parsley, dried oregano, minced garlic, lemon juice, and olive oil. Whisk the marinade ingredients well and keep it aside.
Pound the chicken breast or slice it in half for even thickness. Apply the yogurt marinade all over the chicken. Cover and refrigerate it for 2 hours or overnight.
Take out the chicken from the refrigerator. Keep it on the kitchen counter until it reaches room temperature.
Grilling the yogurt marinated chicken
Heat a grill pan over medium high heat. Apply oil to it.
Remove the chicken from the marinade and scrape off any excess marinade .
When the grill pan is hot enough, place the marinated chicken on it. Do not overcrowd the pan.
Cook the chicken on one side until grill marks appear on it. Flip and cook it on the other side until grill marks appear. Baste it with oil or butter on top to keep the chicken moist and prevent it from drying out.
Now reduce the heat and cook until the chicken is completely cooked, flipping it as required. Or until internal temperature of the thickest part of the chicken reaches 165 degrees F. Remove it to a plate and let it rest for 10 minutes before slicing or serving it.
Garnish it with fresh parsley or fresh dill leaves, and lemon slices.
You can slice it and serve it over lime cilantro rice. Or with Greek yogurt coleslaw.
Video
Notes
Use Greek Yogurt to marinate the chicken. Greek yogurt is thick and the marinade sticks well to the chicken and doesn’t come off easily when you grill it. You can use any other thick yogurt. If you are using any other yogurt that has thin consistency then the marinade will come off when you grill it.
Marinating the chicken helps the chicken pieces to remain tender and juicy. The chicken will absorb all the yummy flavors from the marinade. Marinate the chicken for at least 2 hours for best results. If you do not have enough time, marinate it for at least 30 minutes.
Cover and keep the chicken in the refrigerator while marinating.
Take out the chicken from the refrigerator and keep it on the kitchen counter. Let it come to room temperature before you grill it. If you grill the chicken taken straight out of the refrigerator it will become hard and rubbery.
The pan should be hot enough that when you place the marinated chicken on it, you should hear the sizzling sound.
Discard the leftover marinade.
After the chicken is cooked, give it a resting time of 10 minutes before you slice it or serve it.