Easy Greek Chicken Marinade with Yogurt

5 from 1 vote

This Easy Greek Chicken Marinade is made with a simple mix of creamy yogurt, lemon juice, olive oil, garlic, and herbs.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Greek, Mediterranean

Diet: Gluten Free, Low Fat

Servings: people

Calories: 260kcal

Start by patting the chicken dry with paper towels. This helps the marinade stick better and gives a cleaner finish once cooked.
In a medium bowl, mix together the yogurt, lemon juice, garlic, olive oil, salt, pepper, oregano, and paprika until smooth. The mixture should look creamy and slightly thick.
Add the chicken to the bowl, turning each piece so it’s fully coated. You can also use a resealable bag if you prefer less cleanup.
Once coated, cover and refrigerate for at least one hour. Four to eight hours gives the best result. Overnight is fine if you want to prepare it in advance.
When it’s time to cook, choose the method that suits your kitchen:
Grill: Preheat the grill to medium-high heat. Brush the grates lightly with oil. Remove the chicken from the marinade and shake off any extra coating. Grill for about 12-14 minutes per side until cooked through and the internal temperature reaches 165 °F (74 °C) when checked with a meat thermometer.
Oven: Preheat to 400 °F (200 °C). Arrange the chicken on a lightly oiled tray. Bake for 20 to 25 minutes until golden and cooked through.
Stovetop: Heat a skillet with a small drizzle of oil over medium-high heat. Sear the chicken for around 10 minutes per side until fully cooked and lightly browned. Cover for one extra minute to keep it tender.
Once done, rest the chicken for five minutes before slicing. This step helps the juices settle and keeps the texture soft.

Use plain, unsweetened yogurt for a natural tang. Flavoured yogurt will taste off once heated.
Bring the chicken to room temperature for about 15 minutes before cooking. It helps it cook evenly.
Wipe away any excess marinade before grilling to prevent burning.
Don’t skip the resting period after cooking. It makes a noticeable difference in juiciness.
If using an oven, bake on a wire rack placed over a tray so the heat circulates evenly.
Never reuse leftover marinade that has touched raw chicken. If you’d like to drizzle some over the cooked chicken, set aside a clean portion before marinating.
For extra freshness, sprinkle chopped parsley or dill over the chicken right before serving.