This Greek Yogurt Chicken Marinade is my go-to when I want flavorful, juicy chicken with minimal effort. The Greek yogurt tenderizes the meat, while lemon juice, spices, and herbs infuse it with bold Mediterranean-inspired flavor. It’s incredibly easy to prepare and perfect for grilling, baking, or pan-searing. Whether I’m prepping ahead for the week or cooking for a casual dinner, this marinade never disappoints.
Why You’ll Love This Recipe
I love how tender the chicken turns out—yogurt really works magic. The flavors are bold yet balanced, with a bit of heat from cayenne, freshness from cilantro, and tang from lemon. It’s healthy, high in protein, and super adaptable. I can use it for chicken breasts, thighs, or even kebabs, and the marinade comes together in minutes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 lbs boneless chicken breasts 2 1/2 tablespoons lemon juice 3/4 cup Greek yogurt 1 teaspoon black pepper 1/2 teaspoon dried oregano 2 teaspoons kosher salt Vegetable oil (for grilling or pan-searing) 1 teaspoon cayenne 1 cup cilantro, chopped 3 garlic cloves, minced 1 teaspoon ground cumin
Optional Add-Ons: Paprika Honey Turmeric Chili flakes
Directions
Step 1: Prepare the Marinade In a large mixing bowl, I whisk together the Greek yogurt, lemon juice, black pepper, oregano, salt, cayenne, cumin, and minced garlic until smooth. Then I stir in the chopped cilantro.
Step 2: Coat the Chicken I place the chicken in a ziplock bag or container and pour the marinade over it. After sealing it up, I massage the chicken to ensure it’s evenly coated.
Step 3: Let It Marinate I refrigerate the chicken for at least 2 hours. When I have more time, I leave it overnight—it makes all the difference in flavor and tenderness.
Step 4: Cook the Chicken Grill: I preheat the grill to medium-high and oil the grates. Then I cook the chicken for 5–7 minutes per side, until the internal temp hits 165°F. Bake: I preheat the oven to 400°F, place the chicken on a baking sheet, and bake for 20–25 minutes. Pan-Sear: I heat a skillet with oil and cook the chicken over medium heat for about 6 minutes on each side.
Step 5: Rest and Serve I let the chicken rest for 5 minutes before slicing so it stays juicy.
Servings and timing
Servings: 6 Prep Time: 10 minutes Marinating Time: At least 2 hours (overnight recommended) Cook Time: 20–25 minutes Total Time: About 2.5–3 hours (with marinating)
Variations
Dairy-Free Option: I sometimes use coconut yogurt instead of Greek yogurt for a non-dairy version.
Less Heat: When I want a milder taste, I reduce or skip the cayenne.
Herb Switch: Swapping cilantro for parsley gives it a softer, earthy flavor.
Sweet Touch: A bit of honey balances the tanginess for a more mellow finish.
Different Proteins: I’ve used this marinade on lamb and fish, and it works beautifully.
Storage/Reheating
Refrigeration: I store cooked leftovers in an airtight container for up to 4 days. Freezing: I freeze raw marinated chicken for up to 3 months. It’s great to pull out when I need a quick meal. Reheating: I reheat the chicken on low heat—either in the oven or a covered skillet—to keep it moist.
FAQs
Can I use regular yogurt instead of Greek yogurt?
I can, but Greek yogurt has a thicker texture, which helps the marinade cling better and tenderize more effectively.
How long should I marinate the chicken?
At least 2 hours is a must, but when I have the time, I always go for an overnight marinade for maximum flavor and tenderness.
Can I freeze the chicken in the marinade?
Absolutely. I often prep a batch, freeze it right in the marinade, and then thaw it in the fridge overnight before cooking.
Can I use this marinade for chicken thighs?
Yes, and I actually love how juicy thighs turn out with this marinade. They’re a bit fattier, which adds even more flavor.
What can I serve with this dish?
I like pairing it with rice pilaf, grilled vegetables, or warm pita bread. It’s also great sliced up in wraps or salads.
Conclusion
This Greek Yogurt Chicken Marinade has totally changed the way I cook chicken. It’s simple, flavorful, and incredibly versatile—ideal for anything from weeknight dinners to summer barbecues. If I want juicy, tender chicken every time, this is the recipe I trust.
This Greek Yogurt Chicken Marinade creates tender, juicy, and flavorful chicken with minimal effort. Packed with Mediterranean flavors from lemon, garlic, cumin, and fresh herbs, it’s perfect for grilling, baking, or pan-searing.
Total Time:2 hours 35 minutes (including marinating)
Yield:6 servings
Ingredients
3 lbs boneless chicken breasts
3/4 cup Greek yogurt
2 1/2 tablespoons lemon juice
1 teaspoon black pepper
1/2 teaspoon dried oregano
2 teaspoons kosher salt
1 teaspoon cayenne
1 teaspoon ground cumin
3 garlic cloves, minced
1 cup cilantro, chopped
Vegetable oil (for cooking)
Optional Add-Ons:
1/2 teaspoon paprika
1 teaspoon honey
1/4 teaspoon turmeric
1/4 teaspoon chili flakes
Instructions
In a mixing bowl, whisk Greek yogurt, lemon juice, black pepper, oregano, salt, cayenne, cumin, and garlic until smooth. Stir in chopped cilantro.
Place chicken in a ziplock bag or container. Pour marinade over and massage to coat.
Marinate in the refrigerator for at least 2 hours, preferably overnight.
To Grill: Preheat grill to medium-high, oil grates, and cook chicken 5–7 minutes per side until internal temperature reaches 165°F.
To Bake: Preheat oven to 400°F, place chicken on a baking sheet, and bake for 20–25 minutes.
To Pan-Sear: Heat oil in a skillet over medium heat. Cook chicken 6 minutes per side until cooked through.
Let chicken rest for 5 minutes before slicing and serving.
Notes
Use coconut yogurt for a dairy-free version.
Swap cilantro with parsley for a different flavor profile.
Add honey for a slightly sweet contrast.
Marinade also works well on lamb or fish.
Freeze marinated raw chicken for up to 3 months for quick meals.
