Yogurt Marinated Chicken Recipe hits that perfect spot between juicy, tangy, and boldly spiced, and it works for busy weeknights or casual weekend dinners in under about 1 hour total (plus marinating time). This recipe suits anyone who loves tender grilled or baked chicken with big flavor but wants an easy, forgiving method. I grew up in a house where yogurt met chicken on repeat, so this one feels like a greatest hits version from my own kitchen.
Why Make This Yogurt Marinated Chicken Recipe at Home
Yogurt tenderizes chicken in a way that feels almost magical, and it does that without making the meat mushy. The lactic acid and enzymes in yogurt gently soften the fibers while the spices cling to every nook, so every bite tastes seasoned all the way through.
You also control the salt, spice level, and oil, which helps if you cook for kids or anyone with dietary needs. Leftovers taste even better the next day, so you get a built-in meal prep bonus from one simple batch.
“This Yogurt Marinated Chicken Recipe turned out incredibly juicy, flavorful, and better than my favorite takeout spot. ★★★★★”
Ingredients You Need
Chicken
- 2 pounds boneless skinless chicken thighs
- Thighs stay juicy and forgiving, even if you cook them a minute too long.
- Optional: 1 pound boneless skinless chicken breasts, cut in half horizontally
- Use this if you prefer leaner meat, but watch the cook time closely.
Yogurt Marinade Base
- 1 cup plain full-fat Greek yogurt
- Greek yogurt clings better than regular yogurt and adds richness.
- Use plain regular yogurt if needed; strain it through a fine mesh sieve for 15 minutes to thicken.
- 3 tablespoons olive oil
- Any neutral oil works, but olive oil adds nice flavor.
- Juice of 1 large lemon (about 3 tablespoons)
- Bottled lemon juice works in a pinch, but fresh gives brighter flavor.
- 4 large garlic cloves, finely grated or minced
- Use jarred minced garlic if you need a shortcut, but fresh tastes sharper.
- 1 tablespoon grated fresh ginger
- Use 1 teaspoon ground ginger if you do not have fresh.
Spices
Use what you have in your pantry; no need for fancy brands.
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- ½ to 1 teaspoon cayenne pepper or red pepper flakes, to taste
- Skip or reduce for mild heat.
Optional Flavor Boosters
- 2 tablespoons chopped fresh cilantro or parsley
- 1 teaspoon honey or sugar
- A tiny bit of sweetness balances the tang and spice.
- 1 tablespoon tomato paste
- Adds color and a deeper savory note.
Pantry Shortcuts & Substitutions
- Use pre-minced garlic and ginger from a jar to save time.
- Use a premixed spice blend like garam masala or a mild curry powder and reduce the individual spices.
- Use lime juice instead of lemon for a slightly different tang.
- Use chicken drumsticks or bone-in thighs; just increase cook time and check internal temperature.
Equipment List
- Large mixing bowl or zip-top bag for marinating
- Measuring cups and spoons
- Whisk or spoon for mixing marinade
- Tongs
- Grill, grill pan, cast iron skillet, or baking sheet with wire rack
- Instant-read thermometer
- Foil or parchment paper for easier cleanup
Tips & Mistakes
- Pat the chicken dry with paper towels so the marinade sticks better.
- Use full-fat yogurt so the marinade coats nicely and does not curdle as easily.
- Mix the marinade thoroughly before you add the chicken so the spices distribute evenly.
- Marinate at least 1 hour; aim for 4 to 8 hours for best flavor and tenderness.
- Do not marinate longer than 24 hours, or the acid and yogurt can make the texture too soft.
- Keep the chicken in the fridge while it marinates; do not leave it on the counter.
- Bring the marinated chicken to room temperature for about 20 to 30 minutes before cooking for more even results.
- Shake off excess marinade before cooking so the chicken browns instead of steams.
- Oil the grill grates or pan lightly so the chicken does not stick.
- Cook over medium to medium-high heat; very high heat can burn the yogurt before the chicken cooks through.
- Use an instant-read thermometer and pull the chicken at 165°F in the thickest part.
- Let the chicken rest 5 to 10 minutes before slicing so the juices redistribute.
- Taste a small piece and adjust salt and lemon on the finished chicken if it needs a little lift.
How to Make Yogurt Marinated Chicken
Step 1: Mix the Yogurt Marinade
Add the yogurt, olive oil, lemon juice, garlic, ginger, cumin, smoked paprika, coriander, turmeric, oregano, salt, pepper, and cayenne to a large bowl. Whisk until the mixture looks smooth and the spices blend evenly. Stir in tomato paste, honey, and herbs if you use them.
Taste a tiny bit of the marinade and adjust salt, lemon, or cayenne to match your preference. The marinade should taste slightly salty and bold, since it needs to season all the chicken.
Step 2: Coat the Chicken
Pat the chicken thighs dry with paper towels. Add the chicken to the bowl with the marinade and use tongs or clean hands to coat every piece thoroughly. Make sure the yogurt mixture covers all sides and gets into any folds.
Cover the bowl tightly or transfer everything to a zip-top bag and press out extra air. Label the bag if you plan to marinate for several hours so you do not forget the time.
Step 3: Marinate
Place the marinating chicken in the fridge. Let it sit for at least 1 hour, and aim for 4 to 8 hours for deeper flavor. If you work from home, you can mix the marinade at lunch and cook by dinner.
Give the bag or bowl a quick flip halfway through the marinating time if you can. That simple move helps the yogurt and spices contact all surfaces evenly.
Step 4: Prep the Cooking Surface
Take the chicken out of the fridge about 20 to 30 minutes before cooking. This step helps the meat cook more evenly and keeps it juicy. While it sits, preheat your chosen cooking method.
- For grilling: Preheat a gas or charcoal grill to medium or medium-high heat. Oil the grates lightly.
- For stovetop: Heat a cast iron skillet or grill pan over medium heat and add a thin layer of oil.
- For oven: Preheat the oven to 400°F. Line a baking sheet with foil and place a wire rack on top, then oil the rack.
Step 5: Cook on the Grill
Shake excess marinade off each piece of chicken and place the thighs on the hot grill. Cook for about 5 to 7 minutes on the first side, until you see good char marks and the edges look opaque. Flip and cook another 5 to 7 minutes, depending on thickness.
Check the internal temperature in the thickest part; it should reach 165°F. Move any pieces that brown too quickly to a cooler part of the grill and finish them there.
Step 6: Cook on the Stovetop
Heat a tablespoon of oil in your skillet or grill pan over medium to medium-high heat. Add the chicken in a single layer without crowding; cook in batches if needed. Cook for 5 to 7 minutes on the first side until the underside looks nicely browned.
Flip and cook another 5 to 7 minutes until the chicken reaches 165°F. If the outside browns too fast, lower the heat slightly and extend the cook time by a minute or two.
Step 7: Bake in the Oven
Place the marinated chicken on the prepared wire rack. Bake at 400°F for about 18 to 25 minutes, depending on thickness and whether you use thighs or breasts. Check at 15 minutes so you do not overcook.
For extra color, switch the oven to broil for the last 2 to 3 minutes and keep a close eye on it. Pull the chicken when it hits 165°F in the thickest part.
Step 8: Rest and Slice
Transfer the cooked chicken to a plate or cutting board. Tent loosely with foil and let it rest for 5 to 10 minutes. This short rest keeps the juices inside and gives you more tender slices.
Slice the chicken against the grain for serving, or leave the pieces whole if you plan to serve them over rice or salad. Taste a small piece and sprinkle on a pinch of salt or a squeeze of lemon if it needs a final boost.
Variations I’ve Tried
I swap the smoked paprika and turmeric for a mix of chili powder and oregano for a more Tex-Mex style version. That version tastes great in tacos, burrito bowls, or quesadillas. I also use lime juice instead of lemon and add a little orange zest for a citrusy twist.
For a milder family version, I skip the cayenne and use sweet paprika only, then serve hot sauce on the side. I sometimes stir a spoonful of pesto into the yogurt instead of the spices, which gives a herby, garlicky Italian-style chicken that kids usually love. For a quick sheet pan dinner, I toss chunks of marinated chicken with bell peppers and red onions and roast everything together.
How to store
- Store leftover Yogurt Marinated Chicken Recipe in an airtight container in the fridge for up to 3 to 4 days.
- Cool the chicken to room temperature within about 1 hour, then move it to the fridge to keep it safe.
- Freeze cooked chicken in a freezer-safe bag or container for up to 2 to 3 months; label with the date.
- Reheat gently in a covered skillet over low to medium heat with a splash of water or broth until warm.
- For a quick option, reheat in the microwave at 50 to 70 percent power in short bursts, and stop as soon as it feels hot.
- Use thawed leftover chicken in wraps, salads, grain bowls, or quesadillas so it does not need heavy reheating.
Yogurt Marinated Chicken Recipe
Ingredients
Instructions
- In a large bowl, whisk together the yogurt, olive oil, garlic, lemon juice, cumin, smoked paprika, coriander, oregano, salt, and black pepper until smooth.
- Add the chicken thighs to the bowl and coat them thoroughly in the yogurt marinade. Cover and refrigerate for at least 1 hour, or up to overnight for best flavor.
- Preheat the grill or oven to 400°F (200°C). If baking, line a baking sheet with parchment paper or lightly oil a roasting pan.
- Remove the chicken from the marinade, letting excess drip off, and arrange in a single layer on the grill grates or prepared pan.
- Grill or bake for 20–25 minutes, turning once if grilling, until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 5 minutes, then slice or serve whole. Garnish with chopped cilantro or parsley if desired.
Notes
Approximate per serving (1/4 of recipe): 310 calories; fat 18 g; saturated fat 5 g; carbohydrates 6 g; fiber 0 g; sugars 4 g; protein 32 g; sodium 430 mg. Values will vary based on specific ingredients, brands, and portion size.