Greek-Style Yogurt Marinated Chicken (Grilled, Baked, Air Fried)

Greek-style yogurt marinated chicken is juicy, tender, and super flavorful. Yogurt is combined with citrus, garlic, and your favorite herbs and spices to create the best-tasting chicken you’ve ever had. This marinade works great on any cut of chicken, but it’s especially great on chicken breast because it locks in the moisture and helps all of those delicious flavorings stick.

Like most marinated chicken, you can cook it several ways, and this recipe is no different. I like to cook it in the oven, so the marinade creates a light sauce that’s packed with flavor. However, you can cook it in a skillet on the stovetop, on the grill for a little char, or in the air fryer for extra bits of crunchiness. No matter how you cook it, you’ll want this in your fridge at all times.

Why will I always want this in the fridge?

Tender, juicy, saucy, Bright, tangy, warm, Earthy, herby, sweet, Rich, deep yogurt chicken!

What type of chicken do I need?

Boneless, skinless chicken breasts -you can use any cut of boneless chicken for this recipe; tenders, thighs, or drumsticks would all work great. I cut the chicken breasts into thick, meaty strips and tenderized them with a mallet.

What’s in the marinade?

Plain yogurt -Through my recipe testing, I have found that plain, whole milk yogurt works best as a marinade. You can use Greek yogurt if that’s what you have on hand. I wouldn’t run to the grocery store for just one ingredient! Just thin it out with a few tablespoons of water or lemon juice to get it to the consistency of plain yogurt.

Olive oil -helps thin the yogurt, adds smooth, rich flavor and texture.

Lemon juice -always fresh squeezed to tenderize the meat and freshen the marinade. You can add less if you like less lemony flavor, but I like a lot!

Garlic cloves -finely grated or minced to melt into the marinade and flavor every drop.

Salt & black pepper -I always say everyone’s tastebuds are different, so measure this with your palate.

Dried oregano -the traditional and most delicious herb for this marinade.

Paprika -traditional sweet paprika is the one to use, but I’ve never tried it with the smoked version.

Ground cumin -pairs so well with the oregano and paprika and adds an earthy, warm, nuttiness.

Crushed red pepper flakes -just a pinch is all you need to add that extra depth of flavor.

Mustard -this is optional, but I recommend it since it adds a complex, warm kick.

Tomato paste -I can’t tell you how much sweet, rich depth this adds to the marinade.

How do I prepare Greek-style yogurt marinated chicken?

Slice the chicken into even strips for quick and even cooking. In a large mixing bowl, whisk together all the marinade ingredients until smooth. Add the chicken to the bowl and toss well to coat. Cover with plastic wrap and refrigerate for 30 minutes or up to 8 hours for maximum flavor. Remove the chicken from the fridge and let it come to room temperature before cooking.

How do I cook the chicken on the stovetop?

Heat a cast-iron skillet over medium-high heat and add 2 tablespoons of olive oil. Add the chicken and cook for 5 minutes without flipping. Flip and cook five more minutes or until the internal temperature reaches 165°F. Avoid moving the chicken too early, or the yogurt may stick and tear.

Do I bake or broil it in the oven?

Preheat your oven to 400°F (200°C). Arrange the chicken on a baking tray. Bake for 25 minutes or until the internal temperature reaches 165°F. Broil for 2 to 3 minutes for extra color.

What if I’d like to grill it for a BBQ?

Preheat the grill to medium-high and lightly oil the grates. Grill the marinated chicken for 5 to 6 minutes per side until nicely charred and cooked through.

How would I air-fry the chicken?

Preheat the air fryer to 375°F (190°C). Lightly grease the basket. Add the chicken in a single layer and air fry for 12 to 15 minutes, flipping halfway through, until golden and the internal temperature reaches 165°F.

What’s the best way to serve Greek-style yogurt-marinated chicken?

Serve hot inside warm pita bread to make chicken gyros or with rice pilaf, couscous, cauliflower rice, Greek salad, or grilled vegetables. Add a generous spoonful of tzatziki and top with feta, olives, and sliced fresh veggies, like bell pepper, tomato, and red onion. Leftovers make delicious wraps or grain bowls for lunch.

Is this a good meal prep recipe?

Yes! The Greek-style marinated chicken can start marinating the night before to infuse as much flavor as possible, and it will be ready to cook just before serving.

Does yogurt work on turkey?

Yes!! I made a yogurt and Za’atar marinated turkey this year for Thanksgiving, and it was amazing! This recipe is in my Holiday eBook #2, and you may download it right here.

For the Marinade