Yogurt Marinated Chicken Recipe

Introduction

This yogurt marinated chicken is a flavorful and tender dish perfect for a quick weeknight meal or a casual gathering. The tangy marinade infuses the chicken with a blend of herbs and spices, making every bite juicy and delicious.

Ingredients

• 1½-2 lbs chicken cutlets (about 8 pieces; thighs or breasts can be used, adjusting cooking times)
• 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, finely chopped
• 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

1. Step 1: In a large bowl, whisk together all the marinade ingredients until well combined.
2. Step 2: Add the chicken cutlets to the marinade and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 24 hours.
3. Step 3: Remove the chicken from the refrigerator and let it come to room temperature for about 20 minutes before cooking.
4. Step 4 (Pan Fry): Heat 2-3 tablespoons of olive oil in a large frying pan over medium-high heat. Once hot, place the chicken in the pan and cook without flipping for 2-3 minutes, then flip and cook the other side for 2-3 minutes. Remove the chicken once it reaches an internal temperature of 160°F, cover with foil, and let rest for 5 minutes.
5. Step 5 (Air Fry): Preheat the air fryer to 375°F. Spray the basket with cooking spray and arrange the chicken in a single layer. Cook for 7 minutes, flip, and cook another 7 minutes or until the internal temperature reaches 165°F.
6. Step 6 (Bake): Preheat the oven to 425°F. Line a baking sheet with parchment paper and place the chicken on it. Bake for 15-20 minutes or until the internal temperature reaches 165°F.
7. Step 7: Garnish the cooked chicken with a pinch of salt, slice, and serve.

Tips & Variations

• For extra flavor, marinate the chicken overnight but no longer than 24 hours to avoid the yogurt breaking down the meat too much.
• Try adding a pinch of smoked paprika for a smoky twist.
• Serve with a fresh salad or warm pita and tzatziki for a Mediterranean-inspired meal.
• If using chicken thighs or breasts instead of cutlets, adjust cooking times accordingly and use a meat thermometer for best results.

Storage

Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. The chicken can also be frozen for up to 2 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat or non-dairy yogurt for the marinade?

Yes, you can use low-fat yogurt, but full fat Greek yogurt provides the best tenderness and flavor. Non-dairy yogurt may alter the taste and texture slightly but can still be used.

How do I know when the chicken is fully cooked?

The safest way to ensure chicken is cooked through is to use a meat thermometer. The chicken is done when it reaches an internal temperature of 165°F. Letting it rest will allow the temperature to rise a few degrees more, ensuring juiciness.

Yogurt Marinated Chicken Recipe

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4.4 from 135 reviews

This flavorful Yogurt Marinated Chicken recipe features tender and juicy chicken cutlets marinated in a vibrant blend of Greek yogurt, olive oil, lemon, garlic, and aromatic spices. The yogurt marinade tenderizes the chicken while infusing it with a zesty, mildly spiced flavor. Perfect for pan frying, air frying, or baking, this versatile recipe allows you to choose your preferred cooking method to achieve deliciously moist and tender chicken every time.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 25 minutes (including minimum marinating time)
• Yield: Serves 4-6 1x
• Category: Main Dish
• Method: Pan Frying
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Chicken

• 1½–2 lbs chicken cutlets (about 8 pieces; thighs or breasts can also be used)

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, finely chopped
• 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

1. Prepare the Marinade: In a large bowl, whisk together Greek yogurt, olive oil, honey, lemon juice and zest, minced garlic, chopped parsley, salt, black pepper, paprika, onion powder, oregano, basil, cayenne pepper, coriander, and cumin until well combined.
2. Marinate the Chicken: Add the chicken cutlets to the marinade bowl and toss carefully to coat each piece evenly. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, up to 24 hours for maximum flavor and tenderness.
3. Bring to Room Temperature: About 20 minutes before cooking, remove the chicken from the refrigerator and let it sit at room temperature to ensure even cooking.
4. Pan Fry Method: Heat 2-3 tablespoons of olive oil in a large frying pan over medium-high heat. Once hot, add the marinated chicken pieces. Cook without flipping for 2-3 minutes per side to prevent sticking, then carefully flip and cook the other side for 2-3 minutes. Check that the internal temperature reaches 160 °F. Remove chicken from pan, cover with foil, and let rest for 5 minutes to allow the temperature to rise.
5. Air Fry Method: Preheat your air fryer to 375 °F. Lightly spray the air fryer basket with cooking spray, arrange chicken pieces in a single layer. Cook for 7 minutes, flip each piece, then cook an additional 7 minutes or until the internal temperature reaches 165 °F. Note that air fryer models may vary in cooking times.
6. Bake Method: Preheat oven to 425 °F. Line a baking sheet with parchment paper and place the marinated chicken in a single layer. Bake for 15-20 minutes depending on the cut, until the internal temperature reaches 165 °F. Remove and let rest briefly.
7. Serve: Garnish cooked chicken with additional salt if desired, slice, and serve warm.

Notes

• Marinating for longer enhances flavor and tenderness – up to 24 hours is ideal.
• Using full fat Greek yogurt helps keep the chicken moist.
• Adjust cayenne pepper based on your preferred spice level.
• Use a meat thermometer to accurately check for doneness: 160 °F for pan frying as it rests up to 165 °F, and 165 °F for air frying and baking.
• If substituting chicken thighs or breasts, cooking times may vary slightly.
• Letting the chicken rest after cooking ensures juicier meat.
• Olive oil can be substituted with another cooking oil if desired.

Keywords: Yogurt marinated chicken, Greek yogurt chicken, marinated chicken cutlets, easy chicken marinade, pan fried chicken, air fryer chicken, baked chicken