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    Home » Chicken

    Greek Chicken Marinated in Yogurt

    LAST UPDATED: September 24, 2023 | PUBLISHED: November 3, 2021 | BY: Kim

    greek yogurt marinate chicken - pin

    This greek chicken marinated in yogurt is light, healthy and simple to make.  Easy to make on a BBQ grill, or a grill pan on the stovetop, for those crispy and crunchy charred edges and juicy tender centre.

    Jump to Recipe
    FOur greek yogurt marinated chicken thighs on a board

    Recipe Highlights

    1. Easy to make with only 8 simple ingredients
    2. The yogurt marinade makes the chicken tender and juicy and melt in your mouth
    3. Marinate the chicken ahead of time so all you need to do is cook it
    4. It works with chicken thighs, chicken tenders, and chicken breasts.
    5. Make your own chicken kaboobs and marinate using this recipe
    6. Make it on the BBQ grill outside in summer, or inside on a grill pan on the stove in winter
    7. Greek yogurt chicken makes for great leftovers and meal prepping with your favourite rice and veges

    Ingredients

    Ingredients for greek yogurt marinated chicken

    Ingredient Notes

    • Chicken: I love using boneless skinless chicken thighs as they have a little bit of fat, but not too much which adds just the right amount of flavour for me. If you're not a fan of chicken thigh, you could use chicken breasts or even chicken tenders, but you'll need to be careful not to overcook as they may have a tendency to dry out from overcooking due to having less fat.
    • Yogurt: I use full fat greek yogurt because its thick and creamy. It coats the meat better so stays on better whilst cooking, allowing those char marks to develop
    • Garlic and Ginger: these are essential to adding a good flavour base. Using either fresh or the garlic and ginger that comes in a jar is fine. I;ve tried both and can't really notice much difference
    • Garlic Salt: I love using garlic salt for an extra garlic flavour, but feel free to use plain sea salt or even onion salt. The different types of salt will slightly alter the flavour profile of the finished dish, but not too much.
    • Curry Powder: I use a mild curry powder and its really just to add additional flavour as opposed to heat. There are thai and indian curry powders readily available in the supermarket to choose from, but I typically use Clives of India curry powder,
    • Parsley: this adds some colour and earthiness to the marinade. Fresh, semi dried or dried parsley all work, and if you don;t have this, you could substitute with basil, or chives or even leave it out.
    • Lemon: Lemon is essential in this marinate to balance out all the flavour and to add acidity to the marinade. It also pairs well with the garlic and ginger. Both juice and zest are used to add a tang and freshness to this marinade.

    How To Make

    1. Make Greek Chicken Marinade: Combine yogurt and marinade ingredients including crushed garlic, ginger, curry powder, garlic salt, lemon juice and zest and dried parsley to a bowl and mix together.   
    greek yogurt marinade in a bowl
    1. Marinate Yogurt Chicken: Lay chicken pieces in a baking tray or other container, pour over the yogurt marinade, cover with  lid or foil and refrigerate for minimum of 3 hours 
    chicken thighs marinating in greek yogurt
    1. Cook: Place chicken in a single layer on a hot grill or BBQ, cooking for 3 to 4 minutes each side, depending on how big your chicken thighs are it may take shorter or longer for them to cook through.  If you’re not sure, make an incision in one or cut one in half to check if its cooked through. 
    chicken thighs cooking in a skillet
    1. Once cooked arrange on a platter for serving with a sprinkling of salt and pepper, grilled lemon wedges and diced chives. 

    Recipe Tips

    1. Choose the Right Chicken: Opt for boneless, skinless chicken thighs or chicken breasts for the best results. These cuts are tender and absorb the marinade well. You can also use chicken drumsticks or wings if you prefer dark meat.
    2. Use Greek Yogurt: Greek yogurt is thicker and creamier than regular yogurt, making it ideal for marinating chicken. It imparts a richer flavor and better coating.
    3. Marinate for an Optimal Time: Marinating the chicken is key to infusing it with flavor and tenderness. Allow the chicken to marinate for at least 2-4 hours, or overnight in the refrigerator for the best results. This extended marination time ensures the yogurt and spices penetrate the meat.
    4. Preheat Your BBQ or Grill Pan: Before placing the marinated chicken on the grill, make sure it's fully preheated to the desired cooking temperature. This ensures that the chicken cooks evenly and prevents it from sticking. If grilling on the BBQ preheat to medium-high heat (around 375-400°F or 190-204°C). If using a grill pan or skillet on the stove, preheat to medium high heat.
    5. Rest the Chicken: After cooking, allow the chicken to rest for a few minutes before serving. Resting allows the juices to redistribute within the meat, making it juicier and more flavorful. Cover the cooked chicken with aluminum foil to keep it warm while it rests for about 5-10 minutes.

    Serving Ideas

    • Greek Salad: A classic choice! Toss together fresh cucumbers, tomatoes, red onions, Kalamata olives, and feta cheese. Dress it with olive oil, lemon juice, oregano, and salt and pepper. Serve this refreshing salad alongside the chicken.
    • Tzatziki Sauce: This yogurt-based sauce with cucumber, garlic, dill, and lemon is a perfect condiment for Greek chicken. It adds creaminess and a refreshing element to the meal.
    • 3 Ingredient Flatbread: This quick and easy homemade flatbread is ideal for making wraps with the Greek chicken. You can also use them to scoop up the chicken and tzatziki sauce.
    • Roasted Vegetables: Roasted vegetables like bell peppers, zucchini, and eggplant seasoned with olive oil, garlic, and Mediterranean herbs are a great side dish. I also love greek yogurt chicken with roasted garlic butter brussell sprouts and these Air Fryer smashed potatoes

    Variations

    • Spice It Up: Add some heat to the yogurt chicken marinade with red pepper flakes, chili powder, onion powder, garam masala or, or ground black pepper for a spicy kick.
    • Fresh Herbs: Experiment with fresh herbs like basil, mint, or cilantro in addition to or in place of traditional Mediterranean herbs like oregano and thyme.
    • Garlic Lovers: If you love garlic, increase the amount of minced garlic or add a teaspoon of garlic powder in the marinade for a more robust garlic flavor.
    • Flavor Boosters: add a tablespoon of Soy sauce, Tomato Paste, or Dijon Mustard for a little bit of extra savory tang.

    Storing Leftovers

    1. Cool It Down: Allow the cooked chicken to cool to room temperature then divide into meal-sized portions using airtight contianers.
    2. Refrigeration: Leftover Greek chicken can be stored in the fridge for up to 3-4 days.

    This greek chicken yogurt marinade is one of my favourite things to make in summer when I’ve overdosed on curries, as I tend to do in the cooler months. 

    Yogurt marinated greek chicken is a flavorful blend of creamy, tangy, savory and citrus. The yogurt marinade keeps the meat moist, while grilling creates that slightly crispy, charred exterior that is oh so yum!

    Other Chicken Recipes

    • Clean Eating Butter Chicken
    • Baked Paprika Parmesan Chicken
    • Clean Eating Chicken Salad
    • Healthy Salt & Chilli Chicken
    • Chicken & Mushroom Filos.

    Greek Chicken Marinated in Yogurt

    Kim
    This greek chicken marinated in yogurt is light, healthy and simple to make.  Easy to make on a BBQ grill, or a grill pan on the stovetop, for those crispy and crunchy charred edges and juicy tender centre.
    4.25 from 4 votes
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    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Tim to Marinade 3 hours hrs
    Total Time 40 minutes mins
    Course Dinner
    Cuisine American
    Servings 4 people
    Calories 354 kcal

    Ingredients
     

    • 6  Skinless boneless chicken thigh pieces  - all roughly the same size

    Marinade

    • 1  cup  Plain greek yogurt
    • 1 medium Lemon (juice and lemon zest)
    • 2  tablespoons  Garlic, crushed
    • 2  tablespoons  Ginger, freshly grated
    • 2  teaspoons  Mild curry powder
    • 1  teaspoon  Garlic salt (or regular salt)
    • 1  teaspoon  Dried Parsley (or fresh)

    For Grilling

    • 2 tablespoons Extra Virgin Olive Oil or Vegetable Oil

    Optional Spices (Add 1 or 2 for additional flavour/heat)

    • ½ teaspoon Black Pepper
    • ½ teaspoon Chili Powder
    • ½ teaspoon Garam Masala
    • ½ teaspoon Onion Powder
    • ½ teaspoon Garlic Powder

    Instructions
     

    • Make Greek Chicken Marinade: Combine yogurt and marinade ingredients including crushed garlic, ginger, curry powder, garlic salt, lemon juice and zest and dried parsley to a bowl and mix together.   
      1  cup  Plain greek yogurt, 1 medium Lemon (juice and lemon zest), 2  tablespoons  Garlic, crushed, 2  tablespoons  Ginger, freshly grated, 2  teaspoons  Mild curry powder, 1  teaspoon  Garlic salt (or regular salt), 1  teaspoon  Dried Parsley (or fresh)
    • Marinate Yogurt Chicken: Lay chicken pieces in a baking tray or other container, pour over the yogurt marinade, cover with  lid or foil and refrigerate for minimum of 3 hours 
      6  Skinless boneless chicken thigh pieces 
    • Cook: Brush on a thin layer of oil to the grill and place chicken in a single layer on a hot grill or BBQ, cooking for 3 to 4 minutes each side, depending on how big your chicken thighs are it may take shorter or longer for them to cook through.  If you’re not sure, make an incision in one or cut one in half to check if its cooked through. 
    • Serve: Once cooked arrange on a platter for serving with a sprinkling of salt and pepper, grilled lemon wedges and diced chives.

    Notes

    1. Do not keep excess marinade to use on other meats or to drizzle on chicken once it is cooked. Excess marinade should be discarded once the meat is removed.
    2. Chicken: I love using skinless chicken thighs as they have a little bit of fat, but not too much which adds just the right amount of flavour for me. If you're not a fan of chicken thigh, you could use chicken breasts or even chicken tenders, but you'll need to be careful not to overcook as they may have a tendency to dry out from overcooking due to having less fat.
    3. Yogurt: I use full fat greek yogurt because its thick and creamy. It coats the meat better so stays on better whilst cooking, allowing those char marks to develop
    4. Garlic and Ginger: these are essential to adding a good flavour base. Using either fresh or the garlic and ginger that comes in a jar is fine. I;ve tried both and can't really notice much difference
    5. Garlic Salt: I love using garlic salt for an extra garlic flavour, but feel free to use plain sea salt or even onion salt. The different types of salt will slightly alter the flavour profile of the finished dish, but not too much.
    6. Curry Powder: I use a mild curry powder and its really just to add additional flavour as opposed to heat. There are thai and indian curry powders readily available in the supermarket to choose from, but I typically use Clives of India curry powder,
    7. Parsley: this adds some colour and earthiness to the marinade. Fresh, semi dried or dried parsley all work, and if you don;t have this, you could substitute with basil, or chives or even leave it out.
    8. Lemon: Lemon is essential in this marinate to balance out all the flavour and to add acidity to the marinade. It also pairs well with the garlic and ginger. Both juice and zest are used to add a tang and freshness to this marinade.

    Nutrition

    Calories: 354kcalCarbohydrates: 28gProtein: 37gFat: 22gSaturated Fat: 6gFiber: 3gSugar: 5g

    Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners.

    Looking To Cut Out Sugar? Get the FREE Healthy Food Swaps Checklist Pack!Get your FREE Healthy Food Swaps Checklists with over 65 Healthy Food Alternatives to Help you Ditch The Sugar Without Feeling Deprived.

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    Hi there! I’m Kim and I'm passionate about living a life infused with mindfulness, simplicity and self-care. Here I share my recipes, tips, insights and wisdom for eating well, slowing down and reconnecting with the things that matter.

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    Comments

    1. Josie

      March 14, 2021 at 9:02 am

      You don't mention where to include the garlic in the rice recipe. Does it go in with the bay leaves or at the end??

      Reply
      • Kim

        March 14, 2021 at 10:24 am

        I put the garlic in at the end, stirring it through the cooked rice. Recipe has been updated to reflect this!

        Reply

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    Kim Morris My name is Kim and I'm passionate about ditching the sugar and reimagining my favorite recipes into healthier more wholesome alternatives using natural sweeteners. My specialty is creating sugar free desserts, sugar free baking, and healthy Asian Dinner recipes perfect for meal prepping. Read More...
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