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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling, Baking, or Pan-Searing
- Cuisine: Mediterranean
- Diet: Gluten Free
Nutrition
- Serving Size: 1 chicken breast
- Calories: 290
- Sugar: 1g
- Sodium: 630mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 120mg
