Yogurt Marinated Chicken

Why You’ll Love This Recipe

I love this recipe because the yogurt marinade keeps the chicken incredibly moist and tender. The combination of lemon juice, garlic, and aromatic spices gives the chicken a vibrant flavor that works with many different cooking methods. I also appreciate how flexible the recipe is, since I can cook the chicken in a pan, air fryer, or oven depending on what I feel like using. The marinade comes together quickly, and after it sits for a while, the chicken develops a deep, delicious flavor that I always enjoy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½–2 lbs chicken cutlets
1/2 cup plain full fat Greek yogurt
1/4 cup olive oil
1 tablespoon honey
1 lemon, juiced (about 1/4 cup)
1 teaspoon lemon zest
5 garlic cloves, minced
1 tablespoon fresh parsley, chopped fine
1/2 teaspoon salt, or more to taste
1/4 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon cayenne pepper
1/4 teaspoon coriander
1/4 teaspoon cumin

Directions

I start by preparing the marinade in a large bowl. I combine the Greek yogurt, olive oil, honey, lemon juice, lemon zest, minced garlic, chopped parsley, salt, pepper, paprika, onion powder, oregano, basil, cayenne pepper, coriander, and cumin. I whisk everything together until the marinade is smooth and well combined.

Next, I add the chicken cutlets to the bowl and toss them gently so every piece is evenly coated with the marinade.

I cover the bowl with plastic wrap and place it in the refrigerator for at least one hour. When I have extra time, I sometimes leave it longer, but I make sure not to exceed 24 hours.

Before cooking, I remove the chicken from the refrigerator and let it sit at room temperature for about 20 minutes.

For pan frying, I heat 2 to 3 tablespoons of olive oil in a large frying pan over medium-high heat. Once the oil is hot, I place the chicken in the pan and cook each side for about 2 to 3 minutes. I try not to flip the chicken too early to prevent it from sticking. When the chicken reaches an internal temperature of 160°F, I remove it from the pan, cover it with foil, and let it rest for about 5 minutes.

For air frying, I preheat the air fryer to 375°F. I spray the basket lightly with cooking spray and arrange the chicken in an even layer. I cook it for 7 minutes, flip the pieces, and cook for another 7 minutes or until the internal temperature reaches 165°F.

For baking, I preheat the oven to 425°F and line a baking sheet with parchment paper. I place the chicken on the baking sheet and bake it for about 15 to 20 minutes, depending on the thickness, until the internal temperature reaches 165°F.

After cooking, I garnish the chicken lightly with salt, slice if desired, and serve.

Servings and timing

This recipe makes about 8 servings.

Prep time: 15 minutes
Marinating time: at least 1 hour
Cook time: 15–20 minutes depending on the cooking method
Total time: about 1 hour 30 minutes including marinating

Variations

I sometimes adjust the marinade depending on the flavors I want. I like adding smoked paprika for a slightly smoky flavor. Occasionally I mix in fresh herbs like thyme or rosemary for extra aroma. When I want a spicier version, I increase the cayenne pepper slightly. I also enjoy using chicken thighs instead of cutlets for a juicier texture.

Storage/reheating

I usually store leftover chicken in an airtight container in the refrigerator for up to four days.

If I want to keep it longer, I freeze the cooked chicken in freezer-safe containers for up to three months.

To reheat, I warm the chicken in a skillet over medium heat or in the oven until heated through. When using a microwave, I heat it in short intervals so it stays moist.

FAQs

How long should the chicken marinate?

I like marinating the chicken for at least one hour, but I find that letting it sit for several hours creates even deeper flavor.

Can I use chicken thighs instead of cutlets?

Yes, I often use boneless chicken thighs. They stay juicy and absorb the marinade very well.

Why is yogurt used in the marinade?

I use yogurt because it helps tenderize the chicken while adding a creamy texture and mild tangy flavor.

Can I grill this chicken?

Yes, I sometimes grill the marinated chicken over medium heat until it reaches an internal temperature of 165°F.

What can I serve with this chicken?

I enjoy serving it with rice, roasted vegetables, fresh salads, or warm flatbread for a balanced meal.

Conclusion

I enjoy making yogurt marinated chicken because it produces tender, flavorful meat with minimal effort. The combination of yogurt, lemon, garlic, and spices creates a marinade that transforms simple chicken into a delicious dish. Whenever I want a reliable and satisfying chicken recipe, this is one I like to prepare.

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