Yogurt Marinated Chicken That’s Super Tender Every Time

Let Me Tell You About This Yogurt Marinated Chicken

Alright, pull up a chair for this one. I started making yogurt marinated chicken back in uni when my housemate insisted on marinating everything — I mean, the man would’ve marinated toast if he could. We shared the world’s tiniest fridge so you basically had to get creative. The first time I made this, it was a total mess (yogurt everywhere, my favourite pyjamas have honestly never recovered), but it came out so juicy, half the flatmates started popping in 'by accident' to see what was up at dinner. It’s since become my lazy fancy dinner trick. Plus, if you muck up the sides or forget a salad, everyone’s still happy if the chicken’s right. Isn’t that the dream?

Why I Keep Making This (and My Family's Take)

I make this for family get-togethers, and honestly—there are never leftovers. My brother calls dibs on the last piece. Sometimes I throw it on the grill; other times I just whack it in the oven (depends how energetic I’m feeling). My kiddo went through a phase of calling it “magic chicken”; not sure if that’s a compliment, but I’ll take it. And, on productive days, I whip up a second batch to sandwich up for lunch—gamechanger! If you’ve been burned by dry chicken before (been there, not naming names) this one’s a bit of a life saver.

What You’ll Need (And Some Substitutions)

• 600g boneless chicken thighs or breasts (I like thighs but, hey, breasts cook quicker if you’re in a rush. My gran swears by bone-in, but I can’t be fussed most nights)
• 1 cup plain Greek yogurt (any natural, unsweetened yogurt works — I sometimes use whatever’s lurking in the fridge, skyr works okay too)
• 3 cloves garlic, crushed (or a heaped teaspoon of garlic paste if I’m feeling lazy — no one has to know)
• 1 tablespoon lemon juice (in winter, I cheat with a splash of vinegar)
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika (regular works but isn’t as exciting)
• 1 teaspoon dried oregano (sometimes I swap za’atar for a twist; no biggie)
• 1 teaspoon salt, plus more to taste
• ½ teaspoon black pepper
• Olive oil for cooking (a generous drizzle does the trick)

How I Actually Pull This Together

1. In a bigish bowl, mix together the yogurt, garlic, lemon juice, cumin, paprika, oregano, salt, and pepper. This is the part where you can’t get precious about neatness—just go for it and if a clove of garlic escapes, well, extra flavour.
2. Toss in the chicken thighs (or breasts), making sure they get properly coated. If you want to, use your hands! Kinda gross, kinda satisfying. Don’t worry if it looks a bit weird at this stage — it always does!
3. Cover the bowl (cling film, a dinner plate, or honestly, I’ve used a clean t-shirt in a panic—don’t judge) and stick it in the fridge for at least 2 hours. Overnight is best, but sometimes I’ve only managed 1 hour and it still tasted dreamy.
4. When you’re ready, take the chicken out and let it sit for 20 mins to shake off the chill. I always forget this bit, but it really does help even cooking.
5. Heat a big frying pan (or a grill pan if you’re feeling posh) over medium-high heat. Add a good splash of olive oil (don’t be stingy!).
6. Lay the chicken pieces in the pan. Don’t overcrowd or they’ll steam not sear; mine always try to huddle together, but be strong. Cook for about 6–7 minutes per side, or until the outside is golden and a bit charred in bits (fancier people call this 'caramelized').
7. This is where I sneak a taste. Check the biggest piece — it should be cooked through with no pink left. If you need, pop a lid on for the last 2 mins to make sure.
8. Let it rest for 5-ish minutes before slicing. I sometimes get impatient and cut straight in, but it does stay juicier if you wait. Not saying I always do…

Notes From My Kitchen Trials

• Don’t stress if your marinade looks lumpy or split. Mine almost always does, and it all comes together in the pan.
• I tried subbing low-fat yogurt once—works, but the chicken wasn’t quite as tender; use full-fat if you can swing it.
• If you accidentally overcook it…well, that’s what extra yogurt dip is for. No one will notice.

Stuff I’ve Tried (Some Worked, Some... Eh)

• I once mixed in a big spoon of harissa—boom, extra flavour! But too much and it just overpowers everything, so take it slow.
• Added lots of chopped coriander one time; looked pretty, but the taste was so-so. Maybe keep it on the side.
• My cousin swears by adding coriander seeds—good crunch, not my fave though.

Gear You’ll Need (Or Not)

You pretty much just need a bowl, a way to cover it, and a frying pan or grill. Don’t have a grill pan? No dramas, just use your regular pan. If you’re doing loads, the oven does the trick too—I stick everything on a foil-lined tray at 220°C (428°F) for about 20-25 minutes. In a pinch, I’ve used a cake tin as a marinating bowl. No one died.

How To Store (Though Good Luck Having Leftovers)

If, by some miracle, there’s any leftovers, pop them in an airtight container in the fridge. Will keep for up to 3 days, but in my house, it never makes it past 24 hours (and I think it somehow tastes even better cold with mayo in a wrap). Freezer? Never tried—it always vanishes first. Maybe someone more disciplined than me?

How I Serve It (And The Unexpected Hits)

At our place, we rip up some flatbreads, slap on extra yogurt or garlic sauce, then load up with the chicken, sliced red onion, maybe some pickled things (I’d put pickles on anything, honestly). Sometimes I go wild and serve it next to rice and a salad if people are coming over. My mate once piled it into tacos, and now I do that too, mostly to impress folks.

If I Could Go Back, I'd Tell Myself...

• Don’t skimp on marinade time; I once rushed it and, you guessed it—not as tender. Patience is actually worth it.
• Resist the urge to crank the heat. ‘High and fast’ might sound good, but more often just burns the yogurt. Been there, done that, had the smoke alarm go off.
• I thought tossing all the marinade in the pan would make it “extra saucy”—not really. Goes all watery, so just scrape off the excess before cooking.

Some Real-Life FAQ

• Do I really need Greek yogurt? Honestly, any plain thick yogurt does the trick. I've even used regular supermarket 'natural' stuff. As long as it’s unsweetened, you’re good.
• Can I grill this on the BBQ? Absolutely—just brush the grill with oil so it doesn’t stick. Watch out for flames if there’s a lot of marinade.
• How long can I marinate for? I usually do a few hours. Once, I left it for almost 30 hours by accident—it was totally fine. Don't leave it for days and days though, things get weird.
• Can I make this dairy-free? Good question! I’ve never tried it but I reckon coconut yogurt could work. Would be a different flavour, mind.
• My chicken stuck to the pan—what gives? Try more oil and don’t move it too soon. And make sure your pan is hot before you put the chicken in! (Cooked more than my fair share of stuck chicken, trust me.)
• Can I use this marinade for veggies? Oh, totally! I’ve thrown it on cauliflower and even mushrooms. Not bad at all, though they need less marinating time.

Alright, that’s my take on yogurt marinated chicken. If you try it, let me know what random swaps or additions you use – always up for a new spin on a classic. Cheers!

★★★★★ 4.10 from 34 ratings

Yogurt Marinated Chicken

yield: 4 servings

prep: 15 mins

cook: 15 mins

total: 50 mins

Tender, juicy chicken marinated in tangy yogurt, infused with garlic, cumin, and smoked paprika, then pan-seared to perfection. This easy and flavorful dish is perfect for dinner and brings a touch of the Mediterranean to your table.

🖨️ Print Pin Recipe

Ingredients

• 600g boneless chicken thighs or breasts (I like thighs but, hey, breasts cook quicker if you’re in a rush. My gran swears by bone-in, but I can’t be fussed most nights)
• 1 cup plain Greek yogurt (any natural, unsweetened yogurt works — I sometimes use whatever’s lurking in the fridge, skyr works okay too)
• 3 cloves garlic, crushed (or a heaped teaspoon of garlic paste if I’m feeling lazy — no one has to know)
• 1 tablespoon lemon juice (in winter, I cheat with a splash of vinegar)
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika (regular works but isn’t as exciting)
• 1 teaspoon dried oregano (sometimes I swap za’atar for a twist; no biggie)
• 1 teaspoon salt, plus more to taste
• ½ teaspoon black pepper
• Olive oil for cooking (a generous drizzle does the trick)

Instructions

1. 1
   In a bigish bowl, mix together the yogurt, garlic, lemon juice, cumin, paprika, oregano, salt, and pepper. This is the part where you can’t get precious about neatness—just go for it and if a clove of garlic escapes, well, extra flavour.
2. 2
   Toss in the chicken thighs (or breasts), making sure they get properly coated. If you want to, use your hands! Kinda gross, kinda satisfying. Don’t worry if it looks a bit weird at this stage — it always does!
3. 3
   Cover the bowl (cling film, a dinner plate, or honestly, I’ve used a clean t-shirt in a panic—don’t judge) and stick it in the fridge for at least 2 hours. Overnight is best, but sometimes I’ve only managed 1 hour and it still tasted dreamy.
4. 4
   When you’re ready, take the chicken out and let it sit for 20 mins to shake off the chill. I always forget this bit, but it really does help even cooking.
5. 5
   Heat a big frying pan (or a grill pan if you’re feeling posh) over medium-high heat. Add a good splash of olive oil (don’t be stingy!).
6. 6
   Lay the chicken pieces in the pan. Don’t overcrowd or they’ll steam not sear; mine always try to huddle together, but be strong. Cook for about 6–7 minutes per side, or until the outside is golden and a bit charred in bits (fancier people call this 'caramelized').
7. 7
   This is where I sneak a taste. Check the biggest piece — it should be cooked through with no pink left. If you need, pop a lid on for the last 2 mins to make sure.
8. 8
   Let it rest for 5-ish minutes before slicing. I sometimes get impatient and cut straight in, but it does stay juicier if you wait. Not saying I always do…

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 320 caloriescal

Protein: 36gg

Fat: 16gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 6gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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