Yogurt Marinated Chicken

introduction

This yogurt marinated chicken is simple, soft, and full of flavor. The yogurt keeps the chicken tender and the spices add a bright taste. It cooks fast and works for many meals. It also pairs well with a warm, creamy side like creamy chicken tortilla soup for a cozy dinner.

why make this recipe

You should make this because it is easy and tasty. The yogurt breaks down the meat so the chicken stays juicy. You can marinate the chicken ahead and cook it later. It is a good pick for busy nights and for guests. For more simple chicken ideas you might like a similar comfort recipe such as easy weeknight chicken.

how to make Yogurt Marinated Chicken

Make the marinade, coat the chicken, and cook it your way. First mix all marinade items in a big bowl and whisk them well. Add the chicken and toss so each piece gets covered. Put plastic wrap over the bowl and chill for at least 1 hour or up to 24 hours. Take the chicken out about 20 minutes before cooking so it comes to room temperature. You can pan fry, air fry, or bake the chicken. If you want a step-by-step example or a similar method, see this note on marinade and cooking steps for ideas.

Ingredients :

• 1½-2 lbs chicken cutlets (about 8 pieces)
• 1/2 cup plain full fat Greek yogurt
• 1/4 cup olive oil
• 1 tbsp honey
• 1 lemon (juiced, about 1/4 cup)
• 1 tsp lemon zest
• 5 garlic cloves (minced)
• 1 tbsp fresh parsley (chopped fine)
• 1/2 tsp salt (or more to taste)
• 1/4 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp cayenne pepper
• 1/4 tsp coriander
• 1/4 tsp cumin

Directions :

1. Combine the chicken marinade ingredients in a large bowl and whisk together.
2. Add the chicken to the bowl and toss to coat evenly.
3. Cover with plastic wrap and refrigerate for at least an hour or up to 24 hours.
4. Allow the chicken to come to room temperature before cooking, about 20 minutes.
5. For cooking, you can pan fry, air fry, or bake the chicken according to your preference.

how to serve Yogurt Marinated Chicken

Serve the chicken hot. Slice it and put it on rice, pasta, or a green salad. Add a wedge of lemon for extra brightness. You can also serve it with warm flatbread or vegetables. A creamy side like creamy chicken tortilla soup makes a nice combo for a full meal.

how to store Yogurt Marinated Chicken

If you cooked the chicken, let it cool, then store in an airtight box in the fridge for up to 3 days. To freeze, put the cooked pieces in a freezer bag and freeze for up to 2 months. Thaw in the fridge overnight and reheat gently. If you marinated but did not cook, keep the covered bowl in the fridge and use within 24 hours.

tips to make Yogurt Marinated Chicken

• Pat the chicken dry before cooking for a nice sear.
• Do not over-marinate; 1–6 hours is usually enough for cutlets.
• Use full-fat Greek yogurt for the best texture.
• Warm your pan well before adding the chicken to get a good color.
• For more quick meal ideas that use simple marinades, check this quick chicken ideas reference.

variation (if any)

• Make it spicy: increase cayenne to taste.
• Make it milder: omit cayenne and reduce paprika.
• Add herbs: fresh cilantro or dill work well.
• Make it a sandwich: serve sliced chicken in a roll with mayo and lettuce.

FAQs

Q: How long should I marinate the chicken?
A: Marinate at least 1 hour. For best flavor and tenderness, aim for 4–6 hours but do not go over 24 hours.

Q: Can I use low-fat yogurt instead of full-fat?
A: You can, but full-fat yogurt gives better texture and keeps the chicken juicier.

Q: What is the best way to cook for a quick meal?
A: Pan frying on medium-high heat is fastest and gives a nice brown crust.

Q: Can I use bone-in chicken?
A: Yes, but increase cook time and check the internal temperature to reach 165°F (74°C).

Yogurt Marinated Chicken

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This yogurt marinated chicken is simple, soft, and full of flavor. The yogurt keeps the chicken tender, and it's perfect for busy nights or serving guests.

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Prep Time 1 hour hr

Cook Time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 8 pieces

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Marinade

• 1½-2 lbs chicken cutlets (about 8 pieces)
• 1/2 cup plain full fat Greek yogurt Use full-fat for best texture.
• 1/4 cup olive oil
• 1 tbsp honey
• 1 lemon (juiced, about 1/4 cup)
• 1 tsp lemon zest
• 5 cloves garlic (minced)
• 1 tbsp fresh parsley (chopped fine)
• 1/2 tsp salt (or more to taste)
• 1/4 tsp black pepper
• 1/2 tsp paprika Adjust to taste.
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp cayenne pepper Increase for spice.
• 1/4 tsp coriander
• 1/4 tsp cumin

Method

 

Preparation

1. Combine the chicken marinade ingredients in a large bowl and whisk together.
2. Add the chicken to the bowl and toss to coat evenly.
3. Cover with plastic wrap and refrigerate for at least an hour or up to 24 hours.
4. Allow the chicken to come to room temperature before cooking, about 20 minutes.

Cooking

1. For cooking, you can pan fry, air fry, or bake the chicken according to your preference.

Serving

1. Serve the chicken hot. Slice it and put it on rice, pasta, or a green salad. Add a wedge of lemon for extra brightness.
2. You can also serve it with warm flatbread or vegetables.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 2gProtein: 28gFat: 25gSaturated Fat: 5gSodium: 400mgSugar: 2g

Notes

If you cooked the chicken, let it cool, then store in an airtight box in the fridge for up to 3 days. To freeze, put the cooked pieces in a freezer bag and freeze for up to 2 months. Thaw in the fridge overnight and reheat gently. If you marinated but did not cook, keep the covered bowl in the fridge and use within 24 hours.

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