Chicken With Greek Yogurt Recipe

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Chicken with Greek yogurt recipe is a great choice for those looking for healthy recipes. Made with fresh ingredients, this easy dish will become a new family favorite. So, we’ll have everyone over for Thursday night dinner.

Chicken breasts get sautéed up with onions, garlic, and spinach. The chicken is then placed onto pita bread with a side of Greek yogurt for dipping.

GREEK YOGURT MARINATED CHICKEN

These Greek Yogurt Marinated Chicken Thighs are light, healthy and simple to make.  Easy to make them on a BBQ grill, or a grill pan on the stovetop, for those crispy and crunchy charred edges and juicy tender centre.

FOur greek yogurt marinated chicken thighs on a board

RECIPE HIGHLIGHTS

  1. Easy to make with only 8 simple ingredients
  2. Marinate the chicken ahead of time so all you need to do is cook it
  3. It works with chicken thighs, chicken tenders, and chicken breasts.
  4. Make your own chicken kaboobs and marinate using this recipe
  5. Make it on the BBQ grill outside in summer, or inside on a grill pan on the stove in winter
  6. Marinated chicken makes for great leftovers and meal prepping with your favourite rice and veges

INGREDIENTS

Ingredients for greek yogurt marinated chicken

While marinating the chicken for a few hours is ideal, if you only have 30 minutes, or 5 minutes to marinate the chicken, don’t let that stop you from making it.

Regardless of how long you marinate for, you can still achieve a delicious flavour with tender juicy chicken and a nice char on the outside.

INGREDIENT NOTES

  • Chicken: I love using skinless chicken thighs as they have a little bit of fat, but not too much which adds just the right amount of flavour for me. If you’re not a fan of chicken thigh, you could use chicken breasts or even chicken tenders, but you’ll need to be careful not to overcook as they may have a tendency to dry out from overcooking due to having less fat.
  • Yogurt: I use full fat greek yogurt because its thick and creamy. It coats the meat better so stays on better whilst cooking, allowing those char marks to develop
  • Garlic and Ginger: these are essential to adding a good flavour base. Using either fresh or the garlic and ginger that comes in a jar is fine. I;ve tried both and can’t really notice much difference
  • Garlic Salt: I love using garlic salt for an extra garlic flavour, but feel free to use plain sea salt or even onion salt. The different types of salt will slightly alter the flavour profile of the finished dish, but not too much.
  • Curry Powder: I use a mild curry powder and its really just to add additional flavour as opposed to heat. There are thai and indian curry powders readily available in the supermarket to choose from, but I typically use Clives of India curry powder,
  • Parsley: this adds some colour and earthiness to the marinade. Fresh, semi dried or dried parsley all work, and if you don;t have this, you could substitute with basil, or chives or even leave it out.
  • Lemon: Lemon is essential in this marinate to balance out all the flavour and to add acidity to the marinade. It also pairs well with the garlic and ginger. Both juice and zest are used to add a tang and freshness to this marinade.
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HOW TO MAKE

  1. Add the yoghurt, crushed garlic, ginger, curry powder, garlic salt, lemon juice and zest and dried parsley to a bowl and mix together.   
greek yogurt marinade in a bowl
  1. Lay chicken thighs in a baking tray or other container, pour over the yogurt marinade, cover with  lid or foil and refrigerate for minimum of 3 hours 
chicken thighs marinating in greek yogurt
  1. Heat grill on high, making sure it is hot before putting meat on.  Shake of excess yogurt marinade and lay chicken pieces as flat as possible, and without touching  on a super hot grill to get those char marks, cooking for 3 to 4 minutes each side, depending on how big your chicken thighs are it may take shorter or longer for them to cook through.  If you’re not sure, make an incision in one or cut one in half to check if its cooked through. 
chicken thighs cooking in a skillet
  1. Once cooked arrange on a platter for serving with a sprinkling of salt and pepper, grilled lemon wedges and diced chives. 

IMPORTANT: Do not keep excess marinade to use on other meats or to drizzle on chicken once it is cooked. Excess marinade should be discarded once the meat is removed.

SERVING IDEAS

  • Mashed sweet potato, with a side of green beans and broccoli
  • Stirfried garlic greans. Think bok choy, pak choi, spinach, beans, zucchini lightly sauted in garlic and a swish of vegetable broth.
  • Good old frozen veges. Maybe mixed with a bit of rice and soy sauce, or not.
  • Get a little crazy and boil up a pot of your favourite pasta and stir through some pesto sauce.
  • Garden Salad of lettuce, chopped tomato, cucumber, carrot cucumber and crumbled feta

SUBSTITUTIONS AND SHORTCUTS

  • I love to use Chobani Greek yogurt for this yoghurt for this marinade, but if you can’t find Greek yoghurt, plain unflavoured yoghurt would be fine. I prefer to use a full fat yogurt one as I find it results in a more flavourful , richer tasting marinade.
  • If you’re unable to get your hands on fresh garlic and ginger, take a shortcut and keep the bottled variety in your fridge to add flavour and depth to your weeknight dinners.
  • If you’re super organised with your meal planning, you can marinate the chicken overnight in the yoghurt mixture, but if not, half an hour or even 15 minutes is fine. I’ll admit that sometimes I’m in a rush and I just made the marinade, put it into the chicken and get cooking.

This is one of my favourite things to make in summer when I’ve overdosed on curries, as I tend to do in the cooler months.  I love it for its simplicity, clean eating goodness and knowing that I can have this as my go to dish that is going to please everyone at the dinner table. 

GREEK YOGURT PAPRIKA CHICKEN {GF, LOW CAL}

Greek Yogurt Paprika Chicken marinaded with yogurt, lemon and paprika! This gluten free, low calorie chicken recipe has a spicy kick and is high protein! Gluten Free + Low Calorie

Greek Yogurt Paprika Chicken marinaded with yogurt, lemon and paprika! This gluten free, low calorie chicken recipe has a spicy kick and is high protein! Gluten Free + Low Calorie

This Greek yogurt paprika chicken was originally published May 2016. I’ve retested the recipe and updated the pictures for you!

I always hear from clients and readers that chicken is their biggest diet fear. Well, have no fear! No dieting over here or boring chicken over here friends!

Skinny and fit is always delicious! That’s my tagline and I mean it. I never would have lost 80 pounds and kept it off for good if I had been eating boring chicken and broccoli. Yuck!

So here we go friend with yet another healthy, no brainer chicken recipe you can add to your arsenal of healthy recipes!

GREEK YOGURT PAPRIKA CHICKEN

Chicken marinaded in Greek yogurt, cumin, garlic paprika and lemon juice roasted in the oven makes the BEST, stupid easy no brainer meal.

This chicken is layered with a ridiculous amount of rich flavor and takes less than 30 minutes to make. I usually marinade mine in the morning and keep in the refrigerator until dinner time.

It can also be marinaded ahead of time, kept in the freezer so all you have to do is remove, thaw and bake!

Greek Yogurt Roasted Chicken Thighs Recipe

These Greek Yogurt Roasted Chicken Thighs will knock your socks off. They’re seriously easy to throw together with minimal work for you and can easily be prepped ahead!

A close up of a piece of Greek Yogurt Roasted Chicken Thighs on a plate.

Greek Yogurt Marinated Chicken

I am of the firm belief that there are not enough roasted chicken thighs recipes in this world. And yes, I recognize that there are literally thousands of these recipes out there (millions? billions?!). But I stand by that belief. This is due to my overwhelming love for oven roasted chicken.

This Greek Chicken Recipe totally has my heart. I’ve made a many a roast chicken recipe in my time, including a few involving chicken and yogurt. They were all different and tasty in their own way. Being that I really don’t enjoy yogurt on it’s own, this kick ended as quickly as it began (leftover yogurt often goes to waste in our home, even the girls can be hit-or-miss with it). And while not totally authentic Greek cuisine, it’s inspired by the delicious flavors of this beautiful culture.

This works great as a roasted chicken or grilled chicken recipe. It has all the components of a perfect weeknight dinner. The tang of the yogurt mixed with the acidity of the lemon and the deliciously fragrant fresh thyme and parsley combine so beautifully with the savory garlic. I encourage you to make extra because you will want seconds. It also made a delicious lunch the next day.

Greek Yogurt Roasted Chicken Thighs in a pan with lemons around it.

Tips for making oven roasted chicken

  • I try to marinate the chicken in a glass bowl or a plastic zipper bag. Sometimes the acid from the lemon can react with metal bowls causing a weird flavor so avoid metal.
  • You can marinate this ahead the day before but leave it in at least 15-20 minutes.
  • Be sure to grease you pan to avoid sticking. I use cooking spray. If grilling, grease the grill.

Helpful ingredient information

  • Chicken: You can use whatever cuts of chicken you prefer for this. I like to use bone-in chicken thighs. Just be sure to adjust the cooking time accordingly.
  • Greek yogurt chicken marinade: This marinade is made up of greek yogurt, olive oil, lemon juice, fresh parsley, fresh thyme, garlic powder, salt and pepper. You can also use dried herbs, just reduce the amounts to 1 teaspoon of dried parsley and ½ teaspoon dried thyme.
Perfectly browned Greek Yogurt Roasted Chicken Thighs in a gray pan.

Can this be made ahead?

It’s really easy to prep in advance and freezes well in an airtight container for up to 3 months.

How long do I cook chicken thighs in the oven and at what temperature?

For best results, I like to cook them at 425 degrees for around 45 minutes or until they are fully cooked through.

How do I know when the chicken is done?

The safe temperature for consuming poultry is 165 degrees internal temperature at the thickest part of the meat. I use an instant read thermometer and remove them from the oven when the temperature is 161 degrees. Then I let them rest for 5 minutes. During the resting time, the chicken thighs will continue to cook and reach 165 degrees and the juices will also redistribute throughout the meat- don’t skip this step.

How do I cook chicken thighs in a pan but make sure they turn out crispy on the outside?

This is exactly why I like to cook them at a higher temperature- to ensure a juicy inside and nice crispy skin on the outside. When the chicken thighs are close to the desired temperature, you can always put them under the broiler for a couple minutes if the skin isn’t crispy enough. Just be sure to keep a close eye on them so they don’t burn.

Leftovers and reheating:

These are best served right away, but leftovers last for up to 3 days covered in the refrigerator. These can be reheated in the oven or in the microwave.

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