Greek Yogurt Marinated Chicken Recipe

This Greek yogurt marinated chicken recipe is juicy, flavourful, and ridiculously easy to make! The Greek yogurt marinade works its magic, breaking down the meat to make it unbelievably tender, while the lemon and garlic add a bold kick of fresh flavour. The best part? It all comes together with simple ingredients and bakes to golden perfection in under an hour. Trust me, it's perfect for weeknight dinners!

If you love this great recipe, next time try my Greek lemon chicken and potatoes or my Greek lemon lamb. Both are one-pan cooks with an easy marinade that’s packed with flavour!

Jump to:

• Why You Will Love This Recipe
• Overview Of The Key Steps
• Watch The Short Video
• Ingredients
• Preparation
• Step-by-step Instructions
• Serving Suggestions
• Top Tips
• Storage
• FAQ
• 📖 Recipe

Why You Will Love This Recipe

• Juicy & Tender Every Time: The Greek yogurt marinade is a total game-changer! Thanks to the lactic acid, it breaks down the chicken, making it unbelievably moist and flavourful.
• Perfect for Making Ahead: Prep this in advance, then just pop it into the oven when you get home from work for a quick and easy dinner!
• Pairs with Anything: Serve it with a Greek salad, pilafi rice, golden potatoes, or some fresh bread to soak up every last drop of those incredible juices!
• Short On Time? No Worries! Even if you only have 30 minutes, this marinade still works wonders. While a longer marination makes it even more tender, the flavours will still shine!

Overview Of The Key Steps

Here's a quick overview of the key steps to make this yogurt-marinated chicken. It's such a simple recipe and delivers amazing results every time!

1. Make the Easy Yogurt Marinade: Mix your creamy Greek yogurt with olive oil, fresh lemon juice, onion, garlic, and spices into a flavour-packed mixture.
2. Coat the Chicken: Dip each piece of raw chicken into the marinade, ensuring it’s fully coated, then place it into your baking dish, pouring the excess marinade on top.
3. Let It Marinate: Cover and refrigerate for a few hours (or overnight for the most tender chicken possible).
4. Bake Until Golden: Bake at 180°C (356°F) until it’s beautifully golden and juicy. Rest for 10 minutes, then serve and enjoy!

Watch The Short Video

Watch my step-by-step video tutorial from my YouTube channel below, to see exactly how I make this Greek yogurt marinated chicken from start to finish!

Don't forget to like the video if you think it could become one of your new favourite Greek yogurt recipes!

Ingredients

Let’s take a closer look at what makes this Greek chicken recipe so good! As always, check the recipe card below for exact amounts.

Greek Yogurt Marinade Ingredients

• Plain Greek Yogurt: The secret to juicy, and the most tender chicken! The lactic acid breaks down the meat, while the thick texture locks in moisture. Make sure its a plain, good quality full-fat Greek yogurt!
• Fresh Lemon Juice: A splash of fresh lemon juice brightens up the marinade and helps with the tangy flavour. If you want more kick, add a little lemon zest!
• Olive Oil: Helps add more moisture, richness, and enhances the marinade! And let’s be honest, you always need a little olive oil—Greek, of course! 😉
• Fresh Garlic & Onion: It might be tempting to use onion powder or garlic powder, but fresh onion and garlic make a big difference! The onion and its juices help tenderise the chicken, while fresh garlic adds texture and creates crispy, flavour-packed bits on the surface.
• Spices (Paprika, Oregano, Black Pepper, Salt): This simple spice mix is all you need for so much flavour. I use sweet paprika and Greek oregano. Also make sure to use good quality sea salt, or kosher salt.

Chicken Pieces

• Chicken Thigh Fillets (Skin-On): These are my favourite choice for this recipe. They stay juicy, tender, and full of flavour, even if you cook them a little longer.
• Optional/Variations: You can use Maryland pieces, which include the drumstick as well. If you prefer to remove the skin, go for boneless, skinless chicken thighs or boneless, skinless chicken breasts. If using chicken breasts, you’ll need to reduce the cooking time, as they cook faster than thighs and can dry out if overcooked.

Preparation

• Clean your garlic and chop the onion: Remove the skin from your garlic cloves and chop the onion into smaller chunks so it blends easier.
• Measure out all the ingredients: I use a digital scale to get everything perfect and suggest you do too. Having the right amount of each ingredient, especially salt, is crucial for balanced flavour.
• Use a large mixing bowl: This gives you enough space to coat the chicken evenly in the Greek chicken marinade.
• Choose the right baking dish: A single layer ensures even cooking and maximum flavour absorption. For this recipe, I use a 34 cm x 23 cm baking dish.
• Meat thermometer: Your chicken should be fully cooked by following this recipe, but it's always best to double-check. Use an instant-read thermometer to ensure the thickest part of the meat reaches an internal temperature of at least 75°C (167°F).

Step-by-step Instructions

Follow these steps to make some of the juiciest and most flavourful chicken you have ever tasted! Use my images to help you, and watch the video for more details and extra guidance if needed.

Make The Greek Yogurt Marinade

1. In a blender, add the extra virgin olive oil, lemon juice, onion, and garlic, then blend until smooth and creamy.
2. In a large bowl, add the plain yogurt, salt, pepper, oregano, and paprika.
3. Pour everything from the blender into the bowl and mix well. This creates a fresh marinade that’s packed with so much flavour.

Coat & Marinate

1. Dip each piece of chicken into the marinade, making sure it’s fully coated.
2. Place the chicken in a baking dish in a single layer, then pour any excess marinade over the top.
3. Cover the dish and refrigerate for at least a few hours. For the best results and a quick dinner the next day, allow it to marinate overnight.
4. Before cooking, take the dish out of the fridge 30 minutes ahead so the chicken reaches room temperature.

Bake & Serve

1. Place the baking dish (uncovered) into a preheated oven at 180°C (356°F) fan-forced for roughly 60 minutes.
2. The chicken is ready when it’s golden brown and the thickest part reaches at least 75°C (167°F) with an instant-read thermometer.
   Note: To enhance colour, increase the oven temperature to 200°C for the last 10 minutes, or broil (grill mode) for 2–3 minutes at the end.
3. Remove the cooked chicken from the oven and let it rest for 10 minutes before serving. Transfer to a clean serving dish (optional), then garnish with freshly chopped parsley.
4. Serve and enjoy with rice, potatoes, and fresh bread to mop up all the delicious juices!

Serving Suggestions

Here are some of my favourite ways I enjoy this lemon garlic, Greek yogurt marinated chicken. 

1. Served with Rice: I love eating this with either my Greek lemon rice or Greek pilafi. Both can be cooked in the oven at the same time as this chicken, making it super easy!
2. Potatoes: Who doesn’t love potatoes? Try my Greek lemon potatoes for the ultimate side, or just make some classic, crunchy roasted potatoes or even sweet potatoes if you prefer.
3. Fresh Bread: If you’re like me and love mopping up the juices, this dish is perfect for it! Grab a fresh loaf or make my easy bread recipe. Tear off a piece, soak up all those incredible flavours, and wipe your plate clean—trust me, you won’t regret it!
4. Tzatziki Sauce: If you want to elevate this even further, make my tzatziki sauce. The cool, garlicky dip goes perfectly with the tender, yogurt marinated chicken!
5. Salad: A simple Greek salad is a refreshing way to finish off your meal. Or, if you’re skipping roasted potatoes but still craving some carbs, make my Greek yogurt potato salad for a creamy, tangy side!

Top Tips

• Make Ahead: Prepare this the day before, or in the morning before work, and just take it out of the fridge 30 minutes before cooking. It's such a quick meal to have on the table after a busy day.
• Boost the Colour at the End: If you want extra browning, increase the oven temperature to 200°C for the last 10 minutes, or broil (grill mode) for 2–3 minutes.
• Keep Your Eye on the Cook Time: The exact cook time may vary, especially if you're baking other sides at the same time. Keep an eye on it, and rotate the dish at the halfway mark for even cooking. If you're cooking rice or potatoes, take them out a little earlier to reduce excess steam, which helps with better browning.

Storage

• Refrigerate: Store any leftover chicken in an airtight container in the fridge for up to 3 days.
• Reheat: Place the chicken back into a baking dish, and warm it in the oven at 160°C fan-forced until heated through.

FAQ

📖 Recipe