See Me Cook is back! Today: Yogurt Marinated Chicken — the juiciest chicken you'll ever make. Here's exactly how I do it.
Step 1: Make the Marinade
In a large bowl, combine Greek yogurt with minced garlic, olive oil, cumin, paprika, turmeric, salt, pepper, and lemon juice. Mix until smooth.
Step 2: Marinate the Chicken
Add chicken breasts and coat every surface. Cover and refrigerate for at least 2 hours — overnight is even better.
Yogurt Marinated Chicken – Recipe Card
| Prep Time | 10 min |
| Cook Time | 20 min |
| Total Time | 30 min + 2h marinade |
| Servings | 4 |
| Calories | 290 kcal per serving |
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup plain Greek yogurt
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp salt
- 1/2 tsp black pepper
- Juice of 1 lemon
- Fresh cilantro for garnish
Instructions
- Combine yogurt, garlic, olive oil, cumin, paprika, turmeric, salt, pepper, and lemon juice.
- Add chicken and coat completely. Refrigerate 2 hours minimum (overnight is best).
- Preheat oven to 425°F or heat a grill to medium-high.
- Remove chicken from marinade, shake off excess.
- Cook 6-7 minutes per side until internal temp reaches 165°F.
- Rest 5 minutes before slicing. Garnish with fresh cilantro.
Step 3: Cook
Remove chicken 20 min before cooking. Preheat oven to 425°F. Cook on a lined baking sheet 20-25 minutes until 165°F internal temp. The yogurt crust should be golden and slightly charred in spots.
Step 4: Rest and Serve
Rest 5 minutes, slice, garnish with cilantro. That golden crust is pure flavor!
FAQ
Can I freeze the marinated chicken?
Yes! Freeze in the marinade for up to 3 months. Thaw overnight in the fridge.
Save this recipe and let me know how your Yogurt Marinated Chicken turned out!
