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Yogurt Marinated Chicken

A tender and juicy chicken marinated in yogurt, lemon, and spices, perfect for any weeknight dinner or special gathering.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 cup plain full-fat Greek yogurt Use for base
  • 1/4 cup olive oil Fat component
  • 1 tbsp honey Adds sweetness
  • 1 lemon juiced About 1/4 cup of lemon juice
  • 1 tsp lemon zest Adds citrus flavor
  • 5 cloves garlic, minced Fresh aromatics
  • 1 tbsp fresh parsley, chopped fine For added flavor
  • 1/2 tsp salt Adjust to taste
  • 1/4 tsp black pepper Seasoning
  • 1/2 tsp paprika For color and flavor
  • 1/2 tsp onion powder Savory flavor
  • 1/2 tsp dried oregano Herb component
  • 1/2 tsp dried basil Herb component
  • 1/4 tsp cayenne pepper For heat
  • 1/4 tsp coriander Spice
  • 1/4 tsp cumin Spice
For the Chicken
  • 1.5–2 lbs chicken cutlets Approximately 8 cutlets

Method
 

Preparation
  1. In a large bowl, combine the Greek yogurt, olive oil, honey, lemon juice, lemon zest, minced garlic, parsley, salt, and spices.
  2. Whisk the marinade ingredients together until smooth.
  3. Add the chicken cutlets to the marinade, making sure they’re evenly coated.
  4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours for deeper flavor.
Cooking
  1. When ready to cook, let the chicken sit at room temperature for about 20 minutes.
  2. For Pan Frying: Heat a skillet over medium heat. Cook chicken for about 5-7 minutes on each side until golden brown and cooked through.
  3. For Air Frying: Preheat your air fryer to 375°F (190°C). Cook chicken for about 15-18 minutes, flipping halfway.
  4. For Baking: Preheat your oven to 400°F (200°C). Place chicken on a baking sheet and bake for 20-25 minutes until the chicken is cooked through.

Notes

Serve over quinoa or rice, pair with Greek salad, or enjoy with roasted vegetables. For leftovers, refrigerate in an airtight container for up to 3-4 days or freeze for up to 3 months.