Yogurt-Marinated Chicken

4.75 from 4 votes

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Oregano, cumin, and allspice give this super moist, crispy-skinned chicken a kind of Greek-meets-Middle East vibe.

Yogurt Marinated Chicken

A tangy yogurt marinade is a beautiful thing. The yogurt tenderizes whatever it marinates, thanks to the acid in the yogurt. But it works more efficiently and gently than more traditional acidic ingredients in marinades, like vinegar or citrus juices. You’ll want to let whatever you are marinating take some time to get all the benefits of a yogurt marinade. The soft results will be worth your while.

A bit of lemon juice loosens the yogurt up nicely, helps speed up the tenderization process, and, along with the zest, provides a tart citrus punch. Oregano, cumin, and allspice give it a kind of Mediterranean, Greek-meets-Middle East vibe.

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Sharing the plate is Bulgur Wheat with Caramelized Onions and Parsley, Roasted Carrots with Tapenade Dressing, and Frisee, Radicchio, and Escarole Salad with Citrus Dressing. Loads of color here, because of the mixed lettuce salad and the multi-colored carrots. You could also make some simple Fresh Green Beans.

You will also want to try Tandoori Chicken Skewers.

Yogurt Marinated Chicken on a plate next to a red cloth napkin with silverware.

Yogurt-Marinated Chicken Thighs

You don’t have to sacrifice a crispy exterior for a tender interior. Look at this crust — pretty gorgeous, right? Skin-on, bone-in chicken thighs are one of my favorite cuts of chicken, with their juicy dark meat, appealing price, and ability to become rich and tender inside, with cracklingly crisp skin on the outside.

I roasted these chicken thighs in the oven, but they would be great on the grill. If you want to use other pieces of bone-in-skin on chicken, go right ahead. I actually am now thinking that these would make amazing wings for a party.

Ingredients

  • Chicken thighs
  • Greek yogurt
  • Fresh lemon – You’ll use both lemon zest and juice in this recipe.
  • GarlicMince the garlic as finely as possible.
  • OreganoFresh oregano is preferred, but the dried herb will also work.
  • Ground cumin and allspice
  • Cayenne pepper – For a nice spicy kick.

How to Make Yogurt-Marinated Chicken

  1. Make the marinade: In a large bowl, combine the lemon zest and juice, yogurt, garlic, oregano, cumin, allspice, salt, and pepper.
  2. 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.
  3. Bake the chicken: Preheat the oven to 425 degrees 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.
Yogurt Marinated Chicken on a plate.

How Long to Marinate Chicken in Yogurt

The answer is that it depends a bit on the size of your pieces of chicken, whether you are marinating dark meat or white meat, and whether it’s boneless and skinless, or otherwise. The soft acidity of the yogurt in the marinade will tenderize the chicken with the appropriate marinating time (nothing super exact, just a window you should pay attention to).

Using other more harshly acidic ingredients in a marinade and leaving the food in the marinade for too long may mean that the cooked chicken can become either tough or mushy, weirdly. However, overmarinating the chicken may make it start to get mushy when it’s cooked. The lactic acid in the yogurt works more slowly and delicately.

Plate of bulgur wheat, carrots, salad, and Yogurt Marinated Chicken.

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4.75 from 4 votes

Yogurt-Marinated Chicken

Oregano, cumin, and allspice give this super moist, crispy-skinned chicken a kind of Greek-meets-Middle East vibe.
Prep Time: 15 minutes
Cook Time: 45 minutes
Marinating Time: 8 hours
Total Time: 9 hours
Servings: 4 People
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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.

Notes

How Long to Marinate Chicken in Yogurt
The answer is that it depends a bit on the size of your pieces of chicken, whether you are marinating dark meat or white meat, and whether it’s boneless and skinless, or otherwise. The soft acidity of the yogurt in the marinade will tenderize the chicken with the appropriate marinating time (nothing super exact, just a window you should pay attention to).

Nutrition

Calories: 665kcal, Carbohydrates: 6g, Protein: 52g, Fat: 47g, Saturated Fat: 13g, Cholesterol: 280mg, Sodium: 528mg, Potassium: 699mg, Fiber: 2g, Sugar: 2g, Vitamin A: 337IU, Vitamin C: 1mg, Calcium: 141mg, Iron: 3mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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4.75 from 4 votes (2 ratings without comment)

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4 Comments

  1. Dana Lapp says:

    How much cumin for this recipe? It’s listed in the description but not in the recipe. Thanks

    1. Katie Workman says:

      sorry it fell off! 1 teaspoon! it’s in there now.

  2. Meri Schroeder says:

    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.

  3. Annie says:

    Sooo very yummy! We grilled this chicken, marinade is now on repeat