This Greek yogurt chicken marinade brings the zing—with lemon, garlic, and creamy yogurt. It’s easy, juicy, and Greek-ish chicken perfection.
This Greek yogurt marinade is my favorite for juicy, herby chicken with vibrant Mediterranean flavor. Yogurt doesn't just add flavor. It tenderizes the meat and creates a silky, golden crust whether you bake or grill it.
Looking for more Mediterranean-style chicken? Don’t miss my Lemon Herb Grilled Chicken. It's herby, juicy, and perfect for drizzling.
Marinade Details
Add all the fresh ingredients to a bowl: yogurt, lemon zest, lemon juice, olive oil, oregano, garlic, salt, and pepper.
Whisk to combine all the ingredients, creating a smooth yogurt marinade.
Before You Marinate
Before adding the chicken, scoop out ½ cup of the marinade and set it aside. If you're anything like our yogurt-loving family, you'll want a little extra for serving—it's the perfect creamy topping to spoon over the cooked chicken later.
Place your chicken in a zip-top bag or shallow dish and pour the marinade over the top, making sure every piece is fully coated.
Seal it up and let it chill in the fridge for at least an hour (or overnight if you’ve got time).
Oven-Baked Greek Yogurt Chicken
For juicy, flavorful chicken baked in the oven, preheat to 375°F and arrange the marinated chicken on a sheet pan. You can bake it directly with the marinade for a saucy finish, or drain off the excess for crisper edges—just pat the chicken dry with a paper towel first.
Bake for 25–30 minutes, or until it hits 165°F internally, then let it rest before slicing.
Grilled Greek Yogurt Chicken
If you're firing up the grill, preheat it to medium-high and lightly oil the grates to prevent sticking. Add the marinated chicken (discarding any extra marinade) and grill for 6–8 minutes per side, or until cooked through.
Let it rest for a few minutes before serving—this step locks in the juices and keeps the chicken tender.
Serve your Greek yogurt chicken with a chilled red cabbage salad with Greek dressing for a burst of brightness and crunch. A side of lemony herb olive oil sauce or any herby yogurt sauce—adds creamy contrast and keeps the plate cool and refreshing.
Mezze-Style Serving Suggestion:
Build a colorful Mediterranean spread around your Greek yogurt chicken with these flavor-packed sides:
- Smoky Muhammara with Pomegranate Mint – a creamy, smoky dip with sweet-tart notes
- Turkish Bulgur Soup – hearty, comforting, and tomato-forward
- Shirazi Salad with Cucumber, Tomato & Herbs – crunchy, tangy, and vibrant
- Authentic Kisir (Turkish Bulgur Salad) – bold, herby, and loaded with texture
- Spanakopita Quesadillas – flaky, cheesy, and perfect for dipping
- Tender Mediterranean Cauliflower Salad – hearty and herbed with olive oil and lemon
- Fattoush Salad – crispy pita, fresh herbs, and citrusy dressing
Greek Yogurt Marinated Chicken with Lemon and Herbs
This Greek Yogurt Marinated Chicken is good for 2-4 pounds of chicken. This marinade will make your chicken tender, juicy, and packed with Mediterranean flavor thanks to a creamy blend of yogurt, lemon, olive oil, garlic, and fresh oregano.
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 14 minutes
- Total Time: 24 minutes (not including marinating)
- Yield: Serves 4
- Category: Main Dish, Marinades
- Method: Stovetop or Grill
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
- 3 tablespoons olive oil
- ⅓ cup whole-fat Greek yogurt
- 4 garlic cloves, chopped
- 1 tablespoon lemon zest
- ¼ cup lemon juice
- ¼ cup lightly packed fresh oregano leaves
- 2 teaspoons sea salt
- ¼ teaspoon black pepper
- Fresh oregano and lemon wedges for serving
Instructions
- Add all of the marinade ingredients to a bowl and mix until well combined. Before adding the chicken, scoop out ½ cup of the marinade and set it aside for serving later—it's a creamy, lemony topping we always reach for in our yogurt-loving household.
- Season your chicken with salt and pepper on all sides. It's all about building layers of flavor.
- Place the chicken in a resealable bag or shallow dish and pour the remaining marinade over it, making sure every piece is fully coated.
- Refrigerate and marinate for at least 60 minutes, or overnight for deeper flavor.
- Heat a large skillet over medium heat and add a drizzle of olive oil. Once hot, add the marinated chicken (letting excess marinade drip off) and cook for 5–7 minutes per side, or until golden brown and the internal temperature reaches 165°F.
- Allow the chicken to rest for a few minutes before slicing. If desired, spoon some of the reserved yogurt sauce over the chicken to serve.
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