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Grilled chicken with title reading Juicy Greek Yogurt Marinated Chicken Recipe
Good Fork Daily Editorial Kitchen

Juicy Greek Yogurt Marinated Chicken Recipe

Boneless chicken breasts marinated in Greek yogurt, lemon, garlic and warm spices, then grilled to a safe, juicy 165°F.
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Prep Time 15 minutes
Cook Time 14 minutes
Marinating and resting 2 hours 5 minutes
Total Time 2 hours 34 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mediterranean-Inspired
Calories: 236
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken breasts pounded to 3/4 inch
  • 3/4 cup plain Greek yogurt preferably 2% or whole-milk
  • 2 tablespoons extra-virgin olive oil divided
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 3 medium cloves garlic finely grated
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked or sweet paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • chopped parsley and lemon wedges optional for serving

Equipment

  • Meat mallet or rolling pin
  • Nonreactive bowl or food-safe bag
  • Outdoor grill
  • Tongs
  • Instant-read thermometer
  • Clean plate or cutting board

Method
 

  1. Pound chicken breasts to about 3/4 inch thick and pat dry. Do not rinse raw chicken.
  2. Stir Greek yogurt, 1 tablespoon olive oil, lemon juice, zest, garlic, salt, oregano, paprika, cumin and pepper until uniform.
  3. Coat chicken, cover and refrigerate at least 2 hours and preferably no longer than 8 hours; do not exceed 24 hours.
  4. Heat a clean grill to medium-high, about 400 to 450°F, with a cooler zone available. Clean and oil the grates safely.
  5. Lift chicken from the marinade and scrape away thick ridges, leaving a thin coating. Discard all raw-contact marinade and brush chicken lightly with remaining oil.
  6. Grill with the lid closed for 5 to 7 minutes without moving, until the chicken releases with gentle pressure.
  7. Flip once and cook another 4 to 7 minutes, moving to cooler heat if needed, until the thickest part reaches 165°F.
  8. Transfer to a clean plate, rest 5 minutes and garnish with fresh parsley and lemon if desired.

Notes

  • Marinate only in the refrigerator.
  • Leave a thin coating; scrape away thick yogurt ridges.
  • Discard all marinade that touched raw chicken.
  • Cook every piece to 165°F in the thickest part.
  • This recipe was developed through culinary research and editorial review.