Yogurt Marinated Chicken
Get ready to experience a delightful blend of flavors with our easy-to-make Yogurt Marinated Chicken! This dish stands out for its flavorful marinade that tenderizes the chicken while infusing it with an irresistible taste. The combination of yogurt, herbs, and spices not only adds depth but also ensures that each bite is juicy and succulent. Whether you’re looking for a quick weeknight dinner or an impressive dish to serve at your next gathering, this recipe fits the bill perfectly. Paired with a fresh salad or roasted vegetables, it’s sure to impress family and friends alike.
What makes this recipe truly special is its versatility. The marinade can be adjusted to suit your taste preferences, making it a go-to option for any occasion. Plus, the chicken can be prepared using various cooking methods, from pan-frying to baking, providing you with the flexibility to choose how you want to cook it. Warm, comforting, and full of flavor, this Yogurt Marinated Chicken is bound to become a staple in your kitchen.
This is what the finished dish looks like when perfectly baked.
Ingredients
- 1½-2 lbs chicken cutlets (I used 8)
- 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
Get your ingredients ready to make this flavorful marinade!
Directions
- In a large bowl, combine the chicken marinade ingredients: Greek yogurt, olive oil, honey, lemon juice, lemon zest, garlic, parsley, salt, black pepper, paprika, onion powder, oregano, basil, cayenne pepper, coriander, and cumin. Whisk together until well blended.
- Add the chicken cutlets to the bowl, ensuring each piece is well coated with the marinade.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours for deeper flavor.
- Before cooking, remove the chicken from the refrigerator and allow it to come to room temperature for about 20 minutes.
- Pan Fry: Heat a little olive oil in a skillet over medium heat. Cook the chicken for 5-7 minutes on each side or until golden brown and cooked through.
- Air Fry: Preheat the air fryer to 375°F (190°C). Place the marinated chicken in a single layer and cook for 10-12 minutes, flipping halfway through.
- Bake: Preheat your oven to 400°F (200°C). Place the marinated chicken on a baking sheet and bake for 20-25 minutes or until the chicken is cooked through and nicely browned.
Tips & Variations
- Ingredient Substitutions: You can substitute Greek yogurt with regular plain yogurt or buttermilk for a different flavor profile.
- Optional Variations: Try adding different herbs like thyme or rosemary, or spices like smoked paprika for a unique twist on the marinade.
- Storage or Reheating Tips: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop to keep the chicken juicy.
Recipe Information
- Prep time: 15 minutes (plus marinating time)
- Cook time: 20-30 minutes
- Total time: 35 minutes (plus marinating time)
- Servings: 4-6
- Difficulty level: Easy
Yogurt Marinated Chicken
Ingredients
- 1½-2 lbs chicken cutlets (I used 8)
- 1/2 cup plain full fat Greek yogurt
- 1/4 cup olive oil
- 1 tbsp honey
- 1 large 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
- 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
Method
- In a large bowl, combine the chicken marinade ingredients: Greek yogurt, olive oil, honey, lemon juice, lemon zest, garlic, parsley, salt, black pepper, paprika, onion powder, oregano, basil, cayenne pepper, coriander, and cumin. Whisk together until well blended.
- Add the chicken cutlets to the bowl, ensuring each piece is well coated with the marinade.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours for deeper flavor.
- Before cooking, remove the chicken from the refrigerator and allow it to come to room temperature for about 20 minutes.
- For Pan Frying: Heat a little olive oil in a skillet over medium heat. Cook the chicken for 5-7 minutes on each side or until golden brown and cooked through.
- For Air Frying: Preheat the air fryer to 375°F (190°C). Place the marinated chicken in a single layer and cook for 10-12 minutes, flipping halfway through.
- For Baking: Preheat your oven to 400°F (200°C). Place the marinated chicken on a baking sheet and bake for 20-25 minutes or until the chicken is cooked through and nicely browned.