THE BEST GREEK CHICKEN MARINADE WITH GREEK YOGURT Recipe

I perfected a Greek chicken marinade using Greek yogurt and a single unexpected step, and I explain why it now headlines my Greek Chicken Recipes.

I can’t stop making this Greek chicken marinade. I first adapted a version I saw on Foodie Crush, then chased even bigger Greek Flavors, trying to make chicken that actually tastes like it was grilled on a busy taverna street.

The base of creamy Greek yogurt and bright lemon juice gives the meat a tangy, tender hit, and it somehow makes ordinary chicken sing. I love that its simple but bold, not just another bland weeknight meal.

It pairs great with simple sides and will steal the show at any table.

Ingredients

• Greek yogurt: Creamy and tangy, packs protein and probiotics, helps tenderize chicken.
• Olive oil: Healthy fats, adds richness and mouthfeel, keeps meat moist while cooking.
• Lemon juice and zest: Bright citrusy sourness, adds vitamin C, cuts richness and lifts flavors.
• Garlic: Pungent savory depth, has antioxidants, gives that classic garlicky punch.
• Oregano: Earthy herb, brings oregano’s warm aroma and traditional Greek taste.
• Honey (optional): Just a touch of sweet balances lemon, helps caramelize chicken edges.
• Chicken: Lean protein base, versatile cuts absorb flavors well, satisfying and filling.

Ingredient Quantities

• 1 cup plain Greek yogurt full fat or 2% works
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice about 1 lemon
• 1 teaspoon lemon zest
• 3 garlic cloves minced
• 2 teaspoons dried oregano or 1 tablespoon fresh chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon red wine vinegar (optional)
• 1 teaspoon honey or a pinch sugar (optional)
• 2 tablespoons chopped fresh parsley or dill (optional)
• 1 1/2 to 2 pounds chicken breasts or thighs bone in or boneless

How to Make this

1. In a bowl whisk together 1 cup plain Greek yogurt, 2 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 3 minced garlic cloves, 2 teaspoons dried oregano (or 1 tablespoon fresh), 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 tablespoon red wine vinegar if using, 1 teaspoon honey or a pinch sugar if using, and 2 tablespoons chopped parsley or dill if using until smooth and well combined.

2. Scoop out and save 2 tablespoons of the marinade if you want to use some as a sauce later, otherwise discard any leftover that touched raw chicken.

3. Add 1 1/2 to 2 pounds chicken (breasts or thighs, bone in or boneless) to the bowl and press the yogurt mixture all over the pieces so everything is coated, flip to coat both sides.

4. Cover and refrigerate. Marinate at least 30 minutes, 2 to 4 hours is great for flavor, and up to 24 hours for deeper flavor but dont go longer or the yogurt acid can make the meat mushy.

5. About 20 to 30 minutes before cooking take the chicken out to come closer to room temp, this helps it cook more evenly.

6. To grill: preheat grill to medium high and oil the grates. Shake off excess marinade and grill about 6 to 8 minutes per side for boneless pieces, longer for bone in pieces, until the thickest part reads 165°F (74°C). To pan cook: heat a splash of oil in a skillet over medium high, sear a few minutes per side then lower heat and cook until 165°F. To bake: preheat oven to 400°F (200°C) and bake on a rimmed sheet about 20 to 30 minutes for boneless or 30 to 45 minutes for bone in, until 165°F.

7. If you used honey, brush it on near the end of cooking to avoid burning, or leave it out if you prefer no sweet char.

8. Remove chicken from heat and rest 5 to 8 minutes before slicing or serving so the juices settle.

9. Serve with lemon wedges and extra chopped parsley or dill, stuff into pita with tzatziki, or slice over salad. Remember any marinade that touched raw chicken must be discarded or boiled for at least a minute before using as a sauce.

Equipment Needed

1. Large mixing bowl (for the yogurt marinade)
2. Whisk or fork to blend the sauce until smooth
3. Measuring cups and spoons
4. Microplane zester or fine grater for the lemon zest
5. Chef’s knife and cutting board for garlic, herbs and trimming chicken
6. Small bowl or cup to reserve 2 tablespoons of marinade
7. Tongs and/or spatula for flipping on the grill or in a skillet
8. Instant read meat thermometer to check for 165°F (74°C)
9. Rimmed baking sheet, grill or heavy skillet depending on how you cook it

FAQ

THE BEST GREEK CHICKEN MARINADE WITH GREEK YOGURT Recipe Substitutions and Variations

• Greek yogurt: sour cream (1:1, same tang but richer), plain regular yogurt (whole milk or lowfat, 1:1, a bit thinner), labneh or strained plain yogurt (1:1, thicker and more tangy), dairy free plain yogurt like soy or coconut (1:1, flavor will change)
• Lemon juice: lime juice (1:1, same acidity, slightly different flavor), white wine or champagne vinegar (use about 3/4 the amount and taste as you go), apple cider vinegar (use about 3/4 the amount for milder fruitiness)
• Dried oregano: fresh oregano (use about 3 times the dried amount, so ~1 tbsp fresh for 2 tsp dried), thyme or marjoram (use same dried amount), Italian seasoning (use 1 tsp in place of 2 tsp oregano, it’s a blend)
• Extra virgin olive oil: avocado oil or grapeseed oil (1:1, neutral high heat oils), light olive oil or canola (1:1), melted butter or ghee (1:1, adds richness and golden color)

Pro Tips

1. Pat the chicken mostly dry after you take it out of the marinade and shake off the extra. Moisture equals steam, and that kills browning. A quick oiling of the grates or the pan plus a little oil rubbed on the chicken helps it get a nice crust and stops sticking.

2. Don’t overdo the yogurt time. Thin breasts only need 30 minutes to 4 hours for good flavor and texture. Thighs can handle longer but try not to push past 24 hours or the yogurt acid will start to make the meat mushy.

3. Use an instant read thermometer and consider pulling the chicken a few degrees early, then let it rest 5 to 8 minutes so carryover finishes it to 165 F. If that feels risky for you, just cook to 165 F and rest. Also slice against the grain for the juiciest bites.

4. Save a little of the marinade before it touches raw chicken if you want sauce. If any marinade did touch raw meat, either boil it for at least a minute or throw it out. If you use honey, brush it on only at the very end so it doesnt burn and turn bitter.