This Easy Greek Chicken Marinade is made with a simple mix of creamy yogurt, lemon juice, olive oil, garlic, and herbs. It is the classic Greek combination that keeps chicken tender and full of flavour. The yogurt tenderises the chicken and keeps it juicy, while the lemon and herbs add freshness.
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You can mix everything in one bowl in about five minutes, coat your chicken, and let it rest in the fridge until you are ready to cook. It’s flexible too. You can grill it outdoors, bake it in the oven, or cook it quickly on the stove. It’s perfect for busy days, and is great for meal prep, family dinners, or a make-ahead option for the weekend.
Once cooked, the chicken has a light tang, gentle char, and soft texture. Serve it with a simple Greek Lettuce Salad (Maroulosalata), Authentic Greek Lemon Roasted Potatoes, or warm Greek Pita Bread. You can keep it plain or top it with herbs and a squeeze of lemon juice.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Yogurt - Plain natural yogurt tenderises the chicken.
- Olive oil - I use a good-quality cooking olive oil to add flavor to the chicken thighs and keep them moist.
- Lemon juice - Freshly squeezed lemon juice adds extra flavor and helps tenderise the chicken thighs.
- Garlic - For this recipe, I mince a few cloves of garlic using a mortar and pestle. Feel free to adjust the amount to your taste.
- Spices and seasonings - I use dry oregano, salt, pepper, and paprika.
- Chicken pieces - I prefer skin-on, bone-in chicken legs for maximum flavor. If you prefer to use boneless and skinless chicken thighs or chicken breast, that's fine too. However, you will need to adjust the cooking time accordingly. Pat them dry with a paper towel; do not rinse.
How to Make Easy Greek Chicken Marinade with Yogurt
Start by patting the chicken dry with paper towels. This helps the marinade stick better and gives a cleaner finish once cooked.
In a medium bowl, mix together the yogurt, lemon juice, garlic, olive oil, salt, pepper, oregano, and paprika until smooth.
The mixture should look creamy and slightly thick.
Add the chicken to the bowl, turning each piece so it’s fully coated. You can also use a resealable bag if you prefer less cleanup. Once coated, cover and refrigerate for at least one hour. Four to eight hours gives the best result. Overnight is fine if you want to prepare it in advance.
When it’s time to cook, choose the method that suits your kitchen:
Grill:
Preheat the grill to medium-high heat. Brush the grates lightly with oil. Remove the chicken from the marinade and shake off any extra coating. Grill for about 12-14 minutes per side until cooked through and the internal temperature reaches 165 °F (74 °C) when checked with a meat thermometer.
Oven:
Preheat to 400 °F (200 °C). Arrange the chicken on a lightly oiled tray. Bake for 20 to 25 minutes until golden and cooked through.
Stovetop:
Heat a skillet with a small drizzle of oil over medium-high heat. Sear the chicken for around 10 minutes per side until fully cooked and lightly browned. Cover for one extra minute to keep it tender.
Once done, rest the chicken for five minutes before slicing. This step helps the juices settle and keeps the texture soft.
Recipe Tips From the Chef
- Use plain, unsweetened yogurt for a natural tang. Flavoured yogurt will taste off once heated.
- Bring the chicken to room temperature for about 15 minutes before cooking. It helps it cook evenly.
- Wipe away any excess marinade before grilling to prevent burning.
- Don’t skip the resting period after cooking. It makes a noticeable difference in juiciness.
- If using an oven, bake on a wire rack placed over a tray so the heat circulates evenly.
- Never reuse leftover marinade that has touched raw chicken. If you’d like to drizzle some over the cooked chicken, set aside a clean portion before marinating.
- For extra freshness, sprinkle chopped parsley or dill over the chicken right before serving.
Storage Instructions
If you want to prepare ahead, this marinade works well for both short-term storage and freezing.
- Marinated Chicken: Keep in the fridge and cook within 24 hours. The yogurt will start breaking down the meat if left too long.
- Cooked Chicken: Let it cool completely, then store in an airtight container for up to 4 days in the fridge.
- Freezing: You can freeze raw marinated chicken for up to 3 months. Thaw it in the fridge overnight before cooking. You can also freeze cooked chicken, sliced into portions for easy reheating later.
- Reheating: Warm gently in a skillet over low heat with a splash of olive oil or water. Avoid microwaving for too long so it doesn’t dry out.
Recipe FAQs
Anywhere between 4 and 8 hours gives the best texture and flavour. One hour still makes a noticeable difference if you’re in a hurry.
It’s better to thaw it first. Cooking from frozen makes it hard for the inside to cook evenly while the outside can overcook.
Yogurt contains lactic acid, which gently breaks down the proteins in chicken. It softens the meat without making it tough like stronger acids sometimes do.
Related Recipes
For more delicious and healthy Greek-style recipes, why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious, healthy, and easy Greek Chicken Marinade with Yogurt as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Easy Greek Chicken Marinade with Yogurt
Equipment
Ingredients
- 75 g plain natural yogurt
- 1 ½ tablespoon olive oil
- 2 tablespoon freshly squeezed lemon juice
- 2 cloves garlic (minced)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika
- ½ teaspoon dried thyme or oregano
- 4 pieces chicken legs or breasts
Instructions
- Start by patting the chicken dry with paper towels. This helps the marinade stick better and gives a cleaner finish once cooked.
- In a medium bowl, mix together the yogurt, lemon juice, garlic, olive oil, salt, pepper, oregano, and paprika until smooth. The mixture should look creamy and slightly thick.
- Add the chicken to the bowl, turning each piece so it’s fully coated. You can also use a resealable bag if you prefer less cleanup.
- Once coated, cover and refrigerate for at least one hour. Four to eight hours gives the best result. Overnight is fine if you want to prepare it in advance.
- When it’s time to cook, choose the method that suits your kitchen:
- Grill: Preheat the grill to medium-high heat. Brush the grates lightly with oil. Remove the chicken from the marinade and shake off any extra coating. Grill for about 12-14 minutes per side until cooked through and the internal temperature reaches 165 °F (74 °C) when checked with a meat thermometer.
- Oven: Preheat to 400 °F (200 °C). Arrange the chicken on a lightly oiled tray. Bake for 20 to 25 minutes until golden and cooked through.
- Stovetop: Heat a skillet with a small drizzle of oil over medium-high heat. Sear the chicken for around 10 minutes per side until fully cooked and lightly browned. Cover for one extra minute to keep it tender.
- Once done, rest the chicken for five minutes before slicing. This step helps the juices settle and keeps the texture soft.
Notes
- Use plain, unsweetened yogurt for a natural tang. Flavoured yogurt will taste off once heated.
- Bring the chicken to room temperature for about 15 minutes before cooking. It helps it cook evenly.
- Wipe away any excess marinade before grilling to prevent burning.
- Don’t skip the resting period after cooking. It makes a noticeable difference in juiciness.
- If using an oven, bake on a wire rack placed over a tray so the heat circulates evenly.
- Never reuse leftover marinade that has touched raw chicken. If you’d like to drizzle some over the cooked chicken, set aside a clean portion before marinating.
- For extra freshness, sprinkle chopped parsley or dill over the chicken right before serving.
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