Yogurt-Marinated Chicken
on Jun 24, 2020, Updated Jul 24, 2025
This post may contain affiliate links. Please read our disclosure policy.
Lemon, garlic, oregano, cumin, and allspice give this super moist, crispy-skinned chicken a kind of Greek-meets-Middle East vibe.
Thanks to this tangy yogurt marinade, these oven-roasted chicken thighs turn out amazingly tender, juicy, and flavorful. A bit of lemon juice loosens the yogurt up nicely, helping speed up the tenderization process. And, along with the zest, it provides a tart citrus punch. Oregano, cumin, cayenne, allspice, and garlic give it a Mediterranean, Greek-meets-Middle Eastern vibe.
Sharing the plate are a few colorful sides: Bulgur Wheat with Caramelized Onions and Parsley, Roasted Carrots with Tapenade Dressing, and Frisee, Radicchio, and Escarole Salad with Citrus Dressing.
By signing up, you agree to our Privacy Policy.
What's In This Post?
How Long to Marinate Chicken in Yogurt
This recipe, with both lemon juice and yogurt in the marinade, calls for chicken thighs to be marinated for 8 to 12 hours. Bone-in pieces (breasts, drumsticks, hindquarters) will all take the same amount of time, but boneless skinless pieces will take about 6 to 8 hours. Don’t overmarinate, or the texture of the chicken might get mushy from the acidity in the yogurt and citrus juice.
How to Make Yogurt-Marinated Chicken
- Make the marinade.
- Marinate the chicken: Place the chicken in the bowl and ensure each piece is covered with the marinade. Cover the bowl and refrigerate for 8 to 12 hours.
- Bake the chicken: Preheat the oven to 425°F. Roast the chicken thighs for 45 minutes, until the internal temp reaches 165°F on an instant-read thermometer and the skin is nicely browned.
What to Serve With Yogurt-Marinated Chicken
You will also want to try Tandoori Chicken Skewers.
Pin this now to find it later
Pin It
Yogurt-Marinated Chicken Thighs
Ingredients
- 1 cup plain Greek yogurt
- Finely grated zest and juice of 1 lemon
- 1 tablespoon finely minced garlic
- 3 tablespoons fresh oregano leaves (or 1 1/2 teaspoons dried oregano)
- 1 teaspoon ground cumin
- ¼ teaspoon ground allspice
- ½ teaspoon coarse or kosher salt (plus more to taste)
- ½ teaspoon freshly ground black pepper (plus more to taste)
- ¼ teaspoon cayenne pepper
- 2 ½ pounds (6 to 8 pieces) chicken thighs
Instructions
- In a large bowl, combine the lemon zest and juice with the yogurt, garlic, oregano, cumin, allspice, salt, and pepper. Place the chicken in the marinade, cover with plastic wrap, and refrigerate for 8 to 12 hours.
- Preheat the oven to 425 F. Roast the chicken for about 45 minutes until the chicken is cooked through and the skin is nicely browned.
How much cumin for this recipe? It’s listed in the description but not in the recipe. Thanks
sorry it fell off! 1 teaspoon! it’s in there now.
Very easy recipe. We did roast the chicken (boneless), but only needed to for about 25 minutes and the chicken was finished. My chicken looked more liquid-y than your pictures, but ultimately the flavor was very good.
Sooo very yummy! We grilled this chicken, marinade is now on repeat