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Protein Greek Chicken Marinade with Yogurt - jesslovescooking

Can we talk about chicken breasts for a second. They have the potential to be so sad. So dry. So… beige.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

  • 4 chicken breasts I like using Perdue Harvestland for quality
  • 3/4 tsp black pepper
  • 1/3 cup yogurt I prefer Fage 5% for a thick, creamy texture
  • 5 cloves garlic freshly minced for best flavor
  • 1.5 tbsp lemon juice
  • 2 tsp paprika
  • 1/2 tsp onion powder
  • 3/4 tsp oregano
  • 1 tsp salt

Instructions
 

  • Pat the chicken breasts dry with paper towels and flatten any thick sections with your hand.
  • In a bowl, combine the yogurt, minced garlic, lemon juice, paprika, oregano, onion powder, salt, and black pepper. Mix until well blended.
  • Place the dried chicken breasts in a bowl or large zip-top bag and pour the yogurt marinade over them. Turn to coat all sides evenly.
  • Cover the bowl with plastic wrap or seal the bag, then refrigerate for at least 30 minutes or up to 24 hours.
  • Remove the marinated chicken and let it sit at room temperature for 10 minutes before cooking.
  • For grilling, preheat your grill to medium-high, oil the grates, and cook the chicken for 6-8 minutes per side until the internal temperature reaches 160°F.
  • For baking, preheat your oven to 425°F and bake the chicken on a parchment-lined baking sheet for 16-18 minutes until it reaches 165°F.
  • For air frying, arrange the chicken in a single layer in the air fryer basket and cook at 375°F for 8 minutes, flip, and then cook for 4-7 additional minutes until it reaches 165°F.
  • Let the chicken rest for 5 minutes before slicing.

Notes

Use full-fat Greek yogurt for the best flavor and texture. Marinate for at least 4-6 hours for optimal flavor absorption. Bring the chicken to room temperature before cooking for more even cooking. Don’t skip resting time after cooking; it's essential for juiciness.