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Grilled yogurt-marinated chicken thighs with title reading Greek Yogurt Chicken Thigh Marinade Recipe
Good Fork Daily Editorial Kitchen

Greek Yogurt Chicken Thigh Marinade Recipe

Boneless chicken thighs coated in a thick Greek yogurt marinade with lemon, garlic, smoked paprika, cumin and oregano, with grill, oven and air-fryer options.
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Prep Time 15 minutes
Cook Time 15 minutes
Minimum marinating 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean-Inspired
Calories: 312
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs about 6 to 8 pieces
  • 3/4 cup plain whole-milk Greek yogurt
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 3 cloves garlic finely grated or pressed
  • 1 1/2 teaspoons kosher salt reduce if chicken contains added salt solution
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper optional
  • 2 tablespoons chopped fresh parsley for serving
  • lemon wedges for serving

Equipment

  • Medium mixing bowl
  • Food-safe zip-top bag or nonreactive container
  • Whisk
  • Tongs
  • Grill, oven or air fryer
  • Instant-read thermometer
  • Clean serving platter

Method
 

  1. Whisk Greek yogurt, oil, lemon juice and zest, garlic, salt, paprika, cumin, oregano, onion powder, black pepper and optional cayenne until uniform.
  2. Do not rinse the raw chicken. Open each thigh flat and place it directly in a food-safe bag or nonreactive container.
  3. Add marinade and turn every piece until all surfaces have a thin even coating. Seal or cover and set on a rimmed plate.
  4. Marinate in the refrigerator for at least 2 hours and up to 24 hours for the best flavor and texture.
  5. Lift out the thighs and let loose marinade drip away. Scrape off thick clumps, leaving a thin film. Discard the used marinade and bag.
  6. Grill at 425°F to 450°F for 9 to 14 minutes, roast on a rack at 425°F for 18 to 24 minutes, or air fry at 380°F for 12 to 15 minutes, turning once as appropriate.
  7. Measure the thickest part of more than one thigh and continue cooking until every checked piece reaches at least 165°F.
  8. Transfer with clean tongs to a clean platter, rest 5 minutes, then garnish with parsley and serve with fresh lemon wedges.

Notes

  • Do not rinse raw poultry.
  • Always marinate covered in the refrigerator, never on the counter.
  • For best quality, marinate 2 to 24 hours; USDA allows refrigerated poultry in marinade up to 2 days.
  • Discard used marinade or boil it before reuse; reserving a clean portion before adding chicken is simpler.
  • Scrape off heavy coating so the thin film can brown.
  • Cook every checked piece to at least 165°F.
  • This recipe was developed through culinary research and editorial review.