Greek Chicken With Yogurt Marinade

5 from 1 vote

Greek Chicken With Yogurt Marinade

A Greek yogurt marinade with lemon, garlic, and fresh dill that tenderizes the chicken from the outside in. Juicy, well-seasoned, and slightly charred every time.

Prep Time15

Cook Time20

Marinating2

Course: Main Course

Cuisine: American, Mediterranean

Diet: Gluten Free

Servings: servings

Calories: 391kcal

Author: Gwen Wolken

Equipment

1 cast iron skillet

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).

Notes

Full-fat Greek yogurt works best in this marinade because it clings to the chicken and helps create a tender texture while cooking. Lower-fat yogurt can thin out too much and does not caramelize quite the same way.

For the best flavor, marinate the chicken overnight, if possible, but not longer than 24 hours. Two hours will still produce flavorful chicken, but overnight gives the garlic, lemon, and herbs more time to develop throughout the meat.

Do not marinate the chicken longer than 24 hours. During testing, the lemon juice began breaking down the texture too much after extended marinating.

Take the chicken out of the fridge 30 minutes before cooking so it comes to room temperature.

Before cooking, gently scrape off any excess marinade. Leaving a light coating helps the chicken develop a flavorful golden crust while preventing the yogurt from burning too quickly.

This marinade works well with both chicken breasts and chicken thighs. Chicken thighs stayed slightly juicier during testing, especially when grilled or cooked in a cast-iron skillet.

Raw chicken can be frozen directly in the marinade. Lay it flat in a zip-lock bag and freeze for up to 2 months.

Nutrition