If there’s one recipe I always turn to, it’s my yogurt marinated chicken. It’s a simple, delicious, and versatile dish that’s perfect for busy weeknights or lazy weekends, and it’s made with just five ingredients. It’s also a recipe from my cookbook Fast and Easy Five-Ingredient Recipes: A Cookbook For Busy People (one of my favorite recipes in the cookbook!).
Why Yogurt Marinated Chicken?
Yogurt works magic as a marinade. Not only does it add tangy flavor, but the lactic acid and enzymes help tenderize the chicken, creating a juicy, flavorful dish every time. This recipe is also adaptable — you can grill, bake, or pan-sear the chicken based on what’s most convenient.
The 5 Ingredients You Need To Make Yogurt Marinated Chicken
- Chicken (breasts, thighs, or even drumsticks)
- Greek yogurt (or plain yogurt if that’s what you have on hand)
- Lemon (for a hint of citrus)
- Olive oil (for richness)
- Greek seasoning (or swap with oregano and sea salt if you prefer)
How to Make It
- Marinate the Chicken: In a bowl, mix the yogurt, lemon juice, olive oil, and Greek seasoning (or oregano and salt). Add the chicken, ensuring each piece is well coated. Let it marinate for at least 30 minutes or up to 24 hours if you have time — the longer, the better!
- Cook the Chicken:
- Grill: Preheat your grill to medium-high. Grill the chicken for 7-10 minutes per side, depending on thickness, until it reaches an internal temperature of 165°F.
- Bake: Preheat the oven to 400°F. Arrange the chicken on a baking sheet and bake for 20-25 minutes or until fully cooked.
- Stovetop: Heat a bit of olive oil in a skillet over medium-high heat. Cook the chicken for 5-7 minutes per side until cooked through.
- Serve the Chicken:
- Serve the chicken in a pita, use it as a salad topper, or make it as a rice/couscous bowl.
What to Serve with Yogurt Marinated Chicken
I love keeping it fresh and Mediterranean-inspired with sides like:
- Cucumber and Tomato Salad: Just chop cucumbers and tomatoes, add a little lemon juice, olive oil, and a dash of white vinegar and season with a sprinkle of salt, and a dash of dill. Fresh, crunchy, and the perfect complement. Here is a recipe for a tomato cucumber salad.
- Couscous or Rice: Choose your favorite grain; both pair wonderfully and soak up all the flavors.
- Tzatziki Sauce: This cool, creamy dip made with Greek yogurt, cucumber, garlic, and dill adds another layer of flavor. Here is a recipe for an easy 5 ingredient tzatziki sauce.
- Or you could enjoy this chicken in a chicken pita.
This yogurt marinated chicken recipe has quickly become a family favorite. It’s not only delicious but also incredibly versatile — and when you’re as busy as I am, it’s recipes like this that save the day.
Yogurt Marinated Chicken
Ingredients
- 1/2 lemon juice of lemon
- 2 tablespoons Extra virgin olive oil
- 1/2 cup Plain Greek Yogurt or plain yogurt
- 1 1/4 teaspoons Mediterranean spiced sea salt or use oregano and sea salt
- 1 1/2 lbs chicken breasts, tenders, or thighs work great
Instructions
- In a bowl (or in a zip lock bag), combine the lemon juice, olive oil, yogurt and Mediterranean spiced sea salt. Add in chicken. Put in refrigerator
- Let marinate for 20 minutes, or up to 24 hours
- Stovetop: heat a large skillet over high heat for 1 minute, then add the chicken, gently shaking off any excess marinade as you put it in the pan. Discard remaining marinade. Cook for 5 minutes, flip and cook for an additional 5 minutes or until internal temperature reaches 165Grill: heat grill to medium-high. Grill 7-10 minutes per side, for a total of 14-20 minutes, or until internal temperature reaches 165Oven: Preheat oven to 400. Place chicken on a nonstick baking sheet, bake for 20 minutes or until temperature reaches 165
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