Greek Yogurt Marinated Chicken

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This Greek Yogurt Chicken is a low carb main dish that is super moist and full of bright Mediterranean flavors. Juicy boneless chicken thighs are coated in perfectly seasoned Greek yogurt marinade and grilled to perfection in less than 30 minutes.

This chicken recipe is an all around winner. It is quick and easy for a weeknight meal. You can cook this on the grill or on the stove top.

It is also a great summer grilling dish to bring outside and serve with some delicious side salads. Follow my how-to-tips for the best results on the stove top or outdoor grill.

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Make this recipe, because…

Ingredients

How to Make Greek Yogurt Chicken

FAQs

Diana's Tips For Success

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Greek Yogurt Marinated Chicken

Greek Yogurt Marinade Ingredients

Make this recipe, because…

Tangy Greek yogurt marinade coats the outside of the thighs perfectly. It creates a nice crust over the chicken when it's cooked and keeps the meat nice and moist.

Fresh garlic, lemon juice, and oregano are the quintessential Mediterranean flavors and taste great on grilled chicken.

Adding high protein yogurt keeps this main dish firmly in the low carb category.

This recipe comes together in under 30 minutes. It is a great recipe for busy weeknights.

Of course, it is a budget friendly main!

Ingredients

Chicken Thighs- I use boneless skinless chicken thighs so often because they are super delicious and really easy to cook. The dark meat is fattier, but overall they are still pretty healthy. The meat is also really hard to dry out. That extra fat is really tasty and it helps the thigh retain moisture.

Plain Greek Yogurt- It is an excellent vehicle for flavor. Alone it is pretty plain and just a bit tart. It takes on other flavors really well so the garlic, lemon juice, and spices come through the yogurt chicken marinade. It is also low in carbs and high in protein.

How to Make Greek Yogurt Chicken

Step 1

In a medium bowl, whisk plain Greek yogurt, lemon juice, minced garlic, olive oil, and spices together.

greek yogurt chicken marinade in glass bowl

Step 2

Pat the chicken thighs dry with a paper towel. Dry meat will hold onto the thick yogurt coating better.
Transfer the marinade to a food storage bag or large bowl. Then add the boneless skinless chicken thighs to the marinade and toss to fully coat all of the chicken pieces.

chicken thighs marinating in food storage bag

Step 3

Next, heat a grill, grill pan, or skillet on medium-high heat. Remove the thighs from the bag and place the yogurt-marinated chicken down on the hot surface.
Let cook for 6-8 minutes on the first side or until it is well browned.

Step 4

Then turn the chicken over, and let it cook for another 6-8 minutes.
It is fully cooked when the center of the meat reaches 165°. You may need to use a meat thermometer to check the internal temperature.

FAQs

Can I use boneless skinless chicken breasts instead of thighs?

Of course you can! Just take into consideration that thick pieces of breast meat take longer to cook and have less fat. They can be easier to dry out.

If you are going to use chicken breasts, try cubing the meat for a kebab or using breast fillets. The pieces will be smaller and cook a bit faster. This will help you get the same juicy, tender results.

Should I wipe or wash off marinade before cooking?

No! This marinade has very little oil and shouldn’t cause any problems with flame up on the grill. The Greek yogurt actually creates a nice coating on the chicken as it cooks, and you want to keep all of that flavor.

Diana's Tips For Success

Let the chicken sit in the marinade while you prep your side dishes. 10-15 minutes is plenty of time to pick up flavor. This will also bring the temperature of the chicken closer to room temperature and reduce your cooking time.
Brush grill grates with a bit of cooking oil. Use an oil with a high smoke point. This will prevent sticking and help with browning.
Chicken thighs are dark meat and remain pink in color even when fully cooked. If you are used to cooking breast meat, the color may throw you off.
The only sure fire way to know if something is fully cooked is to use a well maintained thermometer. Place the thermometer in the thickest part of the chicken for an accurate reading.