This Greek Chicken With Yogurt Marinade is packed with lemon, garlic, fresh herbs, and warm spices that give the chicken incredible flavor while keeping it juicy and tender. The marinade comes together in about 15 minutes and works beautifully for grilling, meal prep, or an easy Mediterranean-style meal. If you enjoy bold herb-forward flavors, my Grilled Za'atar Chicken is another Mediterranean chicken recipe that is perfect for weeknights or summer grilling.
Greek Chicken With Yogurt Marinade At A Glance
- 🕒 Total Time: 2 hours 35 minutes (15 minutes prep + 20 minutes cook + marinating time)
- 🍽️ Servings: 4
- 🌍 Cuisine Type: Mediterranean / Greek-Inspired
- 🥣 Flavor Profile: Tangy Greek yogurt, bright lemon, garlic, oregano, dill, and warm spices create juicy, flavorful chicken with a lightly charred exterior
- 📖 Dietary Info: Gluten-free, high protein, low carb, Mediterranean diet friendly
- 📦 Storage Notes: Store cooked chicken in an airtight container in the refrigerator for up to 4 days. The uncooked chicken can also be frozen directly in the marinade for up to 2 months
- ⭐ Why You'll Love It: The Greek yogurt keeps the chicken incredibly tender while the lemon, herbs, and spices create bold Mediterranean flavor with very little prep work
This marinade pairs beautifully with fresh Mediterranean side dishes that balance the creamy marinade and bright lemon flavors. Serve the chicken alongside my Greek Village Salad, this Quinoa Salad With Lemon Vinaigrette, or my Green Beans for a colorful dinner that feels fresh, light, and satisfying enough for both weeknights and casual entertaining.
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The lemon, garlic, and herb flavors in this chicken also work well with creamy Mediterranean sauces and mezze-style spreads. Add a spoonful of Lemon Yogurt Sauce, serve it with a side of Lemon Tahini Sauce, or pair it with Greek Tzatziki for a Mediterranean-inspired meal packed with bold flavor and simple ingredients.
Key Ingredients
You will need the following ingredients to make this Greek yogurt chicken marinade:
- Full-Fat Greek Yogurt - Full-fat Greek yogurt is the base of the marinade and helps tenderize the chicken while keeping it juicy during cooking. During testing, full-fat yogurt created the best texture and helped the marinade cling to the chicken better than lower-fat versions, which tended to thin out too much. After testing, I found that it helps to scrape off any excess marinade before cooking so it doesn't burn in the pan. The yogurt also helps the chicken develop a flavorful golden exterior when cooked in a hot skillet or on the grill.
- Fresh Lemon Juice and Zest - Fresh lemon juice and zest brighten the entire marinade and help balance the richness of the yogurt and olive oil. Using both the juice and zest gives the chicken a stronger citrus flavor without making the marinade overly acidic. One testing note worth sharing: do not marinate beyond 24 hours. The lemon acid will start breaking down the texture of the chicken and you'll lose that satisfying bite.
- Fresh Dill - Fresh dill adds a clean, fresh flavor that gives the marinade a more authentic Mediterranean feel and keeps the spices from tasting too heavy. During testing, fresh dill provided noticeably better flavor than dried dill, especially after grilling or skillet cooking. The dill also pairs beautifully with the lemon and garlic and helps the chicken taste bright and fresh even after marinating.
See the recipe card for quantities.
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Variations
- Grilled - This marinade was made for a skillet, but it works great on a grill. Cook the chicken over medium-high heat and resist the urge to move the chicken around. Let it sit until it releases naturally and you'll get those slightly charred edges that make it hard to stop at one piece.
- Baked - Preheat your oven to 425°F. Arrange the marinated chicken in a single layer in a baking dish and roast until it reaches 165°F internally, about 25 to 30 minutes depending on thickness. For a little color on top, finish under the broiler for 2 to 3 minutes.
- Freezer-Friendly Meal Prep - Coat the raw chicken in the marinade, lay it flat in a zip-lock bag, and freeze for up to 2 months. Thaw overnight in the fridge and cook straight from there. It's one of the easiest ways to get a flavorful dinner on the table with almost no same-day effort.
- Herbs - Swap the dill for fresh parsley or mint for a slightly different Mediterranean flavor profile. Mint especially works well if you plan to serve the chicken with cucumber salad or tzatziki.
How To Make Greek Chicken With Yogurt Marinade: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: In a large bowl, whisk together the Greek yogurt, lemon juice, lemon zest, minced garlic, and olive oil.
Step 2: Stir in the oregano, thyme, ground cumin, smoked paprika, salt, pepper, and fresh dill.
Step 3: Add the chicken to the marinade and coat thoroughly. Cover and refrigerate for at least 2 hours. Remove the chicken from the fridge 30 minutes before cooking. Scrape off any excess marinade.
Step 4: Cook the chicken in a pre-heated cast iron skillet until the center reaches 165 degree Fahrenheit with a thermometer.
Gwen's Pro Tips
Don't move the chicken. Let it sit undisturbed for the first few minutes so it builds a proper crust. If it's sticking, it's not ready to flip yet.
Cast iron is worth it here. It holds heat evenly and gets hot enough to give you that slightly charred exterior. A regular pan just won't deliver the same result.
Greek Chicken With Yogurt Marinade FAQ's
Yes, and it does it better than most acidic marinades. The lactic acid in yogurt works slowly and gently, breaking down the proteins without making the texture tough or rubbery. It's why this method produces chicken that stays juicy all the way through rather than drying out.
No. Once it's been in contact with raw chicken, discard it. If you want a sauce to drizzle over the finished chicken, mix a separate small batch before adding the chicken and set it aside. It takes two minutes and makes for a great finishing touch at the table.
Other Mediterranean Chicken Dinners
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Thank you!
Gwen
Greek Chicken With Yogurt Marinade
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Equipment
Ingredients
- 1 cup Greek yogurt full-fat
- 1 whole lemon juiced and zested
- 4 whole garlic cloves minced
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 ½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons fresh dill chopped
- 2 pounds boneless chicken pieces thighs or breasts
Instructions
- In a large bowl, whisk together the Greek yogurt, lemon juice, lemon zest, minced garlic, and extra-virgin olive oil.1 cup Greek yogurt, 1 whole lemon, 4 whole garlic cloves, 3 tablespoons extra-virgin olive oil
- Stir in the dried oregano, dried thyme, ground cumin, smoked paprika, salt, pepper, and fresh dill.2 teaspoons dried oregano, 1 teaspoon dried thyme, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 ½ teaspoons kosher salt, ½ teaspoon ground black pepper, 2 tablespoons fresh dill
- Add the chicken pieces to the marinade and turn to coat thoroughly. Cover and refrigerate for at least 2 hours, ideally overnight (up to 24 hours).
- Remove the chicken from the refrigerator 30 minutes before cooking. Scrape off any excess marinade.
- Cook the chicken in a pre-heated skillet until the center reaches 165℉ with a thermometer. Do not move the chicken around. Let it sit undisturbed for the first few minutes to develop a crust (see recipe notes).
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