My chicken marinade with Greek yogurt is the secret to a flavorful chicken that's never dry. It's a tried and true protein for any meal.
Meal prepping proteins is one of my top dietitian tips for eating healthier throughout the week. By having prepped proteins on hand, it makes it so much easier to throw together balanced meals during busy weekdays. Oven baked chicken breasts are one of my go-tos, but I also love making chicken thighs with this Greek yogurt marinade.
This chicken marinade with Greek yogurt is a great option for beginners or seasoned cooks. It's an easy recipe, but practically foolproof for flavorful and moist chicken that's never dry or rubbery. This Greek chicken is also so versatile. You can serve them with cheesy smashed potatoes and roasted broccoli for dinner, Mediterranean grain bowls, or add to a grilled sandwich. I also love having proteins on hand to add to salads.
Save this recipe for your next meal prep session!
Why This Recipe Is Dietitian Approved
- Easy to make. This is my fool proof way to ensure flavourful chicken every time!
- Versatile protein option. These Greek chicken thighs are amazing in salads, sandwiches, bowls, etc.
- Perfect for meal prep. Having a protein on hand is so helpful for balanced meals throughout the week.
Ingredients
Greek yogurt. Any fat percentage will work great. The Greek yogurt acts as an acid to help to tenderize the chicken, creating moist chicken that is never rubbery or dry.
Lemon juice. This works with the Greek yogurt to help tenderize the chicken creating the perfect texture while also adding a burst of fresh flavour.
Spices. Salt, black pepper, onion powder, paprika, cumin and red pepper flakes are the only spices you need to create the BEST chicken spice blend.
Garlic. Fresh garlic is always best! Pressing your garlic fresh will result in the most flavour, however if you are in a pinch pre-minced garlic in a jar will work as well.
Parsley. I typically like to use fresh parsley for more flavor, but if you prefer dried parsley see the recipe card below.
Olive oil. This helps to add moisture to the meat, will also balancing out the acid to create the perfect blend of flavours.
Chicken. Thighs or breasts are both great options. I typically use chicken thighs, but I have included chicken breast instructions below as well.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- In a large 9x13” baking dish add chicken thighs.
- Top with Greek yogurt, lemon juice, olive oil, salt, garlic, pepper, cumin, paprika, onion powder, red pepper flakes and parsley.
- Mix well to coat all the chicken. Arrange the coated chicken in a single layer on the bottom of the dish. Cover tightly with plastic wrap, place in the fridge and allow chicken to marinate until you are ready to cook. Ideally, the longer the chicken has to marinate the better - up to 12 hours, however even 5 minutes is better than nothing,
- When you are ready to cook, preheat the oven to 450F. Remove plastic wrap and place the dish in the oven for about 25-30 minutes (the chicken is fully cooked when the internal temperature reads 165F).
- After 30 minutes, turn the oven to broil and broil for about 3 minutes to get the edges crispy. Allow the chicken to rest for about 5 minutes out of the oven to lock in the flavour.
Substitutions and Variations
To make gluten-free: this recipe is naturally gluten-free.
To make nut-free: this recipe is naturally nut-free.
Equipment
Storage
If you aren’t looking to cook the chicken for a few hours, the chicken can be marinated in a large ziploc bag and placed in the fridge for up to 12 hours.
Once cooked, these chicken thighs can be stored in the fridge for up to 3-4 days in an airtight container.
The chicken can be frozen before or after cooking. If freezing before, I recommend placing the chicken in a large ziploc bag with the marinade and freezing for up to 3-4 months. To cook, thaw overnight in the fridge and use original instructions.
If freezing after cooking, allow the chicken to cool completely, before placing it in an airtight container for up to 3 months. Thaw overnight in the refrigerator, then reheat in a skillet over medium heat until warm.
Top Tips for Success
The best flavour will result from marinating the chicken longer. I recommend marinating for about 2 hours to allow all the ingredients to come together and tenderize the chicken.
I recommend using a meat thermometer to check the internal temperature of the chicken. Chicken thighs can be tricky to tell when they're done, so having a thermometer on hand is handy.
Don’t forget to broil the chicken at the end. This creates crispy edges and locks in all that flavour.
Frequently Asked Questions
Yes! If freezing before, I recommend placing the chicken in a large ziploc bag with the marinade and freezing for up to 3-4 months. Thaw overnight in the fridge and cook according to instructions.
I find when working with chicken thighs, the optimal marinating time is 12 hours. Due to the nature of this marinade being quite moist, the chicken gets a bit too saucy if left overnight.
I like to serve it with a carb like crispy potatoes and a salad like my Mediterranean chopped salad or quinoa salad.
More Staple Proteins Recipes
If you liked this Greek chicken marinade, try these meal prep friendly proteins next:
- Grilled Boneless Chicken Thighs
- Oven Baked Sliced Chicken Breast
- Zucchini Turkey Meatballs
- Air Fryer Buffalo Chicken Tenders
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this Greek yogurt chicken marinade, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Greek Chicken Marinade with Greek Yogurt
Ingredients
- 1.5 lbs chicken thighs boneless, and skinless, about 8 chicken thighs
- ½ cup plain Greek yogurt any fat percentage
- Juice of ½ a lemon
- 3 tablespoon olive oil
- 1.5 teaspoon salt
- 3 cloves garlic pressed
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ¼ teaspoon red pepper flakes
- 2 tablespoon fresh parsley finely chopped
Instructions
- In a large 9x13” baking dish, add chicken thighs.
- Top with greek yogurt, lemon juice, olive oil, salt, garlic, pepper, cumin, paprika, onion powder, red pepper flakes and parsley.
- Mix well to coat all the chicken (this step can also be done in a large ziploc bag or a bowl if you prefer). Arrange the coated chicken in a single layer on the bottom of the dish (try to ensure they aren’t overlapping). Cover tightly with plastic wrap, place in the fridge and allow chicken to marinate until you are ready to cook (ideally the longer the chicken has to marinate the better- up to 12 hours however even 5 minutes is better than nothing).
- When you are ready to cook, preheat the oven to 450F. Remove plastic wrap and place the dish in the oven for about 25-30 minutes (the chicken is fully cooked when the internal temperature reads 165F.)
- After 30 minutes, turn the oven to broil and broil for about 3 minutes to get the edges crispy. Allow the chicken to rest for about 5 minutes out of the oven to lock in the flavour. (it is normal for the liquid from the yogurt and chicken to be at the bottom of the pan once cooking).
Marissa says
Absolutely delicious. 10/10 best chicken I have ever had!