Quick Look at this Simple Greek Yogurt Marinated Chicken
- Ready In: less than 1 hour!
- Serves: 6
- Cooking Methods: Grill or Stove Top
- Main Ingredients: chicken thighs, Greek yogurt, fresh dill, garlic, lemon juice, and the best Greek tzatziki sauce!
- Dietary Info: Gluten-Free and Dairy-Free friendly
- Serving Suggestions: pita bread, quick pickled onions, cucumber, fresh mint, lemon wedges, etc.
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Why You’ll Make This Juicy Grilled Chicken On Repeat
- Fresh, Greek Flavors – so incredibly delicious!
- Juicy and tender grilled chicken thighs every time.
- Ready-to-eat in less than 1 hour!
- Meal-prep friendly – marinate the chicken ahead of time or cook and reheat later.
- Enjoy with any of the included serving suggestions for a complete meal!
Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Plain Greek Yogurt – swap out for a dairy-free alternative, but make sure it is plain and not flavored!
- Lemon Juice – a splash of acidity will help to amplify all the marinade flavors – use fresh or bottled lemon juice.
- Chicken Thighs – highly recommend boneless, skinless chicken thighs but see the Notes for bone-in thighs, chicken breasts, or chicken legs.
- Tzatziki Sauce – an essential ingredient in any Greek dinner. Make a homemade tzatziki sauce or dairy-free tzatziki sauce for optimal flavor.
How To Make Greek Yogurt Chicken (+ Marinade)
Step 1 – Mix up the Greek yogurt marinade.
Step 2 – Season thighs with salt and pepper, then add the marinade.
Greek Yogurt Marinate Time
Highly recommend letting the chicken marinate for AT LEAST 30 minutes, but several hours to overnight would provide the most flavor (if you have the time).
Step 3 – Toss to coat and let marinate for at least 30 minutes.
Step 4 – Grill chicken thighs on foil over direct heat for 3-4 minutes per side or until fully cooked.
Pro Tip – Use Foil or Grill Mat!
Don’t skip the aluminum foil! This recipe was tested by cooking directly on clean and greased grill grates, and the chicken still got stuck, which the foil adds an important barrier. You can also use your favorite grill mat in place of foil.
Step 5 – Let the grilled chicken thighs rest for 5-10 minutes and serve!
Best Ways To Serve Greek Yogurt Marinated Chicken
This easy Greek chicken dinner is best served up with slices of pita bread or naan, feta cheese, Greek tzatziki sauce, fresh mint or dill, English cucumber, quick pickled onions, and fresh lemon slices. A complete meal that is perfect for enjoying outside in the summertime!
Greek Yogurt Marinated Chicken on the Stove Top
To get the best tasting chicken, cook marinated chicken thighs in a cast iron skillet on medium-high heat for 3-4 minutes a side or until the internal temp of the thickest part reaches 162°F. Then just like grilling, transfer the chicken to plate and let rest 5-10 minutes.
Greek Yogurt Marinated Chicken FAQs
Yes! Greek yogurt marinade for chicken helps keep the meat juicy and tender while also helping the seasonings stick to the chicken. Mild acidity from calcium and lactic acid in greek yogurt helps to tenderize chicken, keeping it juicy and never rubbery.
Chicken should be able to sit in this marinade for up to 24 hours.
No, keep all those delicious flavors on there!
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Ingredients
Greek Yogurt Chicken Marinade:
- ½ cup plain greek yogurt
- 3 tablespoons fresh dill, chopped
- 1 tablespoon shallots, minced
- 1 teaspoon garlic, minced
- 1 teaspoon lemon juice
- ½ teaspoon dried oregano
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Greek Yogurt Chicken:
- 6-8 boneless, skinless chicken thighs
- kosher salt and ground black pepper
- 2-4 pieces pita bread, sub naan, cut into slices
- ½ cup tzatziki sauce
- ½ English cucumber, sliced
- quick pickled onions
- fresh mint or dill leaves
- lemon slices
Instructions
- Make Marinade: In a medium bowl, add ½ cup plain greek yogurt, 3 tablespoons fresh dill, 1 tablespoon shallots, 1 teaspoon garlic, 1 teaspoon lemon juice, ½ teaspoon dried oregano, ¼ teaspoon kosher salt, and ⅛ teaspoon ground black pepper. Whisk to combine. Set aside.
- Prep Chicken: Place 6-8 boneless, skinless chicken thighs on a plate and pat dry with clean paper towel. Season with kosher salt and ground black pepper. Set aside.
- Marinate Chicken: Place chicken thighs in a reusable silicone bag or glass container. Pour marinade over top and ensure chicken is fully coated. Cover and let marinate for at least 30 minutes or overnight.
- Grill Chicken: Heat grill to medium-high heat (approx. 400℉). Place a piece of heavy-duty foil over top the grill grates (or your favorite grill mat)* and spray with nonstick cooking spray. Place chicken over direct heat and let cook approx. 3-4 minutes per side or until the internal temperature at the thickest part reaches 162℉. Transfer to a plate and let rest 5-10 minutes.
- Serve Chicken: Serve chicken with pita bread, crumbled feta cheese, tzatziki sauce, fresh mint or dill, English cucumber, quick pickled onions and fresh lemon slices.
Notes
- *Grill Mat or Foil: we tested this without foil on a very clean and well-greased grill and we had some major issues with the chicken sticking to the grill grates. We re-tested using foil and it worked perfectly so, for best results use foil!
- Bone-In Chicken Thighs: you can definitely use bone-in chicken thighs, if you prefer. Simply adjust the cook time accordingly.
- Chicken Breast or Chicken Legs: use either of these, just adjust the cook time accordingly.
- Dairy-Free: use a dairy-free yogurt alternative and serve with dairy-free tzatziki sauce.
- Stove Top: cook marinated chicken thighs in a cast iron skillet on medium-high heat for 3-4 minutes a side or until the internal temp of the thickest part reaches 160 degrees F. Transfer to a plate and let rest 5-10 minutes.
- Storage: store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Heather says
Delicious! The whole family enjoyed the chicken. The pickled red onions are a great addition as well as the tzatziki recipe. Thank you!
Ashley says
Delicious! I used b/s chicken thighs and marinas them over night. The shallots are such a nice touch! Served with orzo, cucumber, tzatziki and hummus.
Erin says
So glad you enjoyed it, Ashley!!!