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Chicken and yogurt marinade in a white bowl and a chicken breast.

Chicken and Yogurt Marinade

This 7-minute chicken marinade with yogurt makes chicken tender, juicy, and flavorful with garlic, lemon, and herbs. Quick to prep and perfect for grilling, baking, or pan-searing.
5 from 1 vote
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Author Kori Butler
Prep Time 7 minutes
Total Time 7 minutes
Course Dressing, Sauces, and Seasoning
Cuisine American
Servings 6
Calories 39 kcal

Ingredients
  

  • ½ cup plain nonfat Greek yogurt
  • ¼ cup water
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice or vinegar
  • 2 to 3 garlic cloves (minced, or 1½ teaspoons garlic powder)
  • 2 teaspoons dried oregano or Italian seasoning
  • 1½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked or regular paprika
  • 1 to 2 teaspoons honey or sugar substitute
  • For use on: up to 2½ pounds chicken

Instructions
 

  • Combine all ingredients in a bowl and whisk until smooth.
  • Coat chicken breasts thoroughly in marinade and refrigerate for at least 30 minutes, ideally 2 to 4 hours (or up to overnight). Cook chicken as desired—grill, bake, or pan-sear. Instructions below.

Video

Kori's Tips

For more helpful hints, substitution ideas, cooking tips, and other delicious recipes, check out my post above.
SUBSTITUTIONS AND ADD-INS: Use garlic powder instead of fresh garlic. Swap lemon juice with vinegar. Replace oregano with Italian seasoning. Add paprika, cumin, or red pepper flakes for variation. Use honey or a sugar substitute for sweetness. For dairy-free, use coconut yogurt.
TIPS: Marinate for at least 2 hours—overnight is best. Use full-fat Greek yogurt for richer flavor. Pat chicken dry before cooking for better browning. Set aside extra marinade (before adding raw chicken) to brush on during cooking for extra flavor.
TO COOK THE CHICKEN:
Grill: Preheat grill to medium-high (about 400°F).
  • Boneless: Grill 5–7 minutes per side.
  • Bone-in: Grill 8–10 minutes per side.
    Cook until internal temperature reaches 165°F.
Bake: Preheat oven to 400°F. Place chicken on a lined baking sheet.
  • Boneless: Bake 20–25 minutes.
  • Bone-in: Bake 35–45 minutes, depending on size.
    Cook until internal temperature reaches 165°F.
Pan-Searing: It is best to pan-sear boneless chicken. Heat 1–2 tablespoons oil in a skillet over medium heat. Cook chicken 5–7 minutes per side, or until golden and cooked through (165°F).

Nutrition

Calories: 39kcalCarbohydrates: 3gProtein: 2gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 1mgSodium: 588mgPotassium: 45mgFiber: 0.4gSugar: 2gVitamin A: 95IUVitamin C: 1mgCalcium: 33mgIron: 0.4mg
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