Yogurt-Marinated Chicken Recipe

A zippy yogurt and herb marinade infuses chicken thighs with loads of flavour while also making them supremely tender and juicy, no matter how you cook them. Served with a lip-smacking herby yogurt sauce, this Yogurt-Marinated chicken will be one of the easiest, most delicious meals you make this summer. 

A quick search on my website will confirm I have a weak spot for zesty, flavourful green sauces to serve alongside grilled chicken thighs. Chicken thighs are my favourite protein to grill because they are almost impossible to mess up. A sauce to serve alongside, is always a good idea and, for me, the zippier the better. In this recipe, an herby, vibrant-green yogurt mixture is used as a marinade for the chicken and as the base for a dipping sauce. 

The easy-to-make marinade is rich and tangy from the creamy yogurt, lemon juice, and garlic, while a bounty of fresh herbs lend loads of bright summery aromas. When the chicken has had a chance to marinate in this tangy mixture for a few hours, it emerges juicy and tender on the inside with a beautifully charred exterior, no matter what cooking method you used. 

This is the perfect, weeknight/weekend summery dish that looks and tastes like it requires much more effort and time to prepare. I guarantee whoever you serve it to, will delight in its bright, fresh flavours. Best of all, you can marinate the chicken up to 24 hours in advance, then cook it in the evening at your leisure – winner! 

Why Marinate Chicken In Yogurt?

A yogurt-based marinade is the secret to impossibly juicy and tender chicken. A technique long used by chefs and in a lot of Middle-Eastern cuisine (think tandoori chicken), the yogurt adds flavour to the marinade and also tenderizes the meat. Unlike citrus, or vinegar-based marinades which can actually toughen the meat, the lactic acid in the yogurt will tenderize it more gently leaving it soft, moist and fork-tender. 

Another benefit for using yogurt in your marinade is that the natural sugars in the yogurt help brown and caramelize the chicken as it grills. 

As for the type of yogurt to use, a plain, non-Greek yogurt would be ideal since it is more tart and runnier than a plain Greek yogurt. That being said, I almost always have 2% (or full-fat) Greek yogurt in my fridge so that is what I tend to use most of the time. Once you add the lemon juice, it becomes loose enough. 

Will The Yogurt Marinade Burn On The Grill?

When grilling meat that has been marinated in yogurt, the thick yogurt marinade has a tendency to burn easily and cause the dreaded flare-ups. To avoid this, many recipes will tell you to brush off the dressing which I don’t like to do because a) the marinade continues to impart flavour to the chicken as it grills, and b) it helps give us the crispy exterior we talked about. 

My solution is to keep the yogurt amount relatively low. The marinade will still be thick enough to tenderize and coat the chicken, but not too thick that it will burn or stick to the grill grates. Works like a charm; succulent, perfectly charred chicken that didn’t stick or burn. 

How Long Should The Chicken Marinate In Yogurt?

Because the yogurt works slower at tenderizing meat, it is best to marinate the chicken thighs for at least a few hours but preferably overnight to infuse with maximum flavor. 

If you didn’t plan ahead and you’re in a hurry, you could probably get away with 1 hour. In this case, I recommend cutting a few shallow slits across the smooth side of the chicken thighs to help the marinade penetrate quicker. 

Ingredient Notes

Just a few simple ingredients form the base of this easy and delicious chicken dish. 

• Chicken: You can’t go wrong with grilled boneless skinless chicken thighs. They are hard to mess up and always seem to turn out flavourful and juicy. But you can use pretty much any chicken you’d like; drumsticks, a spatchcocked whole chicken, chicken breasts, bone-in chicken thighs, chicken kebabs, chicken tenders—all will work great. As always, just make sure to adjust the cooking time accordingly.
• Yogurt: I use plain, (2% or full-fat) Greek yogurt to make the marinade. Any plain yogurt will work or you could even use buttermilk. If you do use buttermilk, reduce the amount of lemon juice. For this recipe we are using some yogurt to marinate the chicken and some to make the dipping sauce. 
• Lemon juice and lemon zest: The fresh lemon juice helps loosen the Greek yogurt marinade as well as add wonderful bright, fresh flavour. 
• Garlic: You could get away with garlic powder but fresh garlic really adds a nice punch to the marinade and sauce. 
• Shallot: Just half of a shallot will add some nice aromatic flavour but you can use one spring onion or two scallions, if you prefer. You can even leave it out entirely, if you wish—the marinade will still be delicious. 
• Fresh herbs: A fabulous yogurt marinade can be made without the addition of herbs but because it’s summer and fresh herbs are plentiful (and cheaper) everywhere, I love to include them here. Leaning on the Green Goddess dressing vibe, I go heavy on the parsley and chives, then add whatever looks good from there. My favourites are basil, dill, mint and just a hint of tarragon but feel free to use whatever mix you like here. 

A NOTE ON TARRAGON : Tarragon pairs beautifully with chicken and even if you think you don’t like it, just a little bit makes this marinade taste even better. If you give it a try, please let me know if you agree in the comment section below. 

Variations

• Add capers to the marinade. Capers are not shown in the ingredient list simply because I forgot to buy them. But yhey are wonderful in this marinade/sauce so if you have a jar sitting in your fridge, add 1-2 tablespoons. 
• Use spices instead of herbs. Don’t feel like dealing with fresh herbs, no problem. Simply mix the yogurt with your favourite spices—cumin, sumac, za’atar, or ground curry would all be great. 
• Add anchovies. Anchovies would add some wonderful salty, umami flavour to the marinade. 
• Use a different meat. The yogurt marinade would also be fabulous with lamb chops, pork chops, pork tenderloin, and even ground meat to make burgers. 

About The Herby Yogurt Sauce 

Like I said, I have a weak spot for green sauces and this cooling, herbaceous yogurt sauce is perfect for serving alongside the grilled chicken. 

The best past is that it is super easy to make since we are just borrwoing some of the marinade to make it. No, not the marinade that has been with the raw chicken. We simply scoop out a bit of the marinade BEFORE mixing it with the chicken. 

The garlicky, pungent marinade is perfect for flavouring the chicken but a little too strong to use on its own as a dipping sauce. So all we need is about 3 tablespoons of the marinade mixed with about 1/2 cup of yougurt to make it creamy, thick and lip-smacking delicious! 

How to Make Grilled Yogurt-Marinated Chicken

This is a very easy and straightforward marinade that comes together quickly with a blender. Particularly if you will be grilling the meat, I really do recommend using some sort of blender to make it. Otherwise, the herbs might be too chunky and burn quickly. 

An immersion blender works really well, as does a high-speed blender. A food processor will work, but if yours is quite large, the ingredients may not be bulky enough to blend properly. 

As always, this is just an overview of the recipe. You can find the full recipe with measurements and proper instructions in the recipe card below.

Make the marinade: Add the Greek yogurt, lemon zest, lemon juice, olive oil, garlic, shallot, salt, black pepper and herbs to a blender. Blend until smooth. Pour about 3 tablespoons of the marinade into a small bowl. 

Make the dipping sauce: Transfer 3 tablespoons of the marinade mixture to a small bowl and mix with remaining 1/2 cup of yogurt. Taste it, if it seems too strong, add a little more yogurt. If it seems too thick, add a few tablespoons of milk, buttermilk, or warm water to loosen. Cover and refrigerate until ready to use.

Marinate the chicken: Place the chicken thighs in a large bowl. Pour remaining marinade over the chicken. Toss until all of the chicken pieces are evenly coated. Cover the bowl with plastic wrap and place in the refrigerator for 3 hours and up to overnight. Remove chicken from fridge 30 minutes before cooking—the chicken will cook more evenly when it isn’t fridge-cold. 

Grill the chicken: Preheat a gas grill to medium-high heat (450ºF). Once hot, scrape the grill grates to clean them, then generously oil the grates. Using tongs, remove all of the chicken from the marinade and place on the grill. Cover and grill undisturbed until grill marks appear and the chicken does not stick to the grill, about 5-6 minutes. If the chicken does not release easily, continue to cook another minute or so. Flip and cook the second side until grill marks appear about 5 minutes more. Flip again and cook another 2-3 minutes or until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F. 

Serve: Transfer chicken to a platter, cover loosely with aluminum foil, and let rest for 5-8 minutes before serving with prepared sauce and lemon wedges on the side. 

Other Ways To Cook Yogurt-Marinated Chicken Thighs

Weather permitting, my favorite way to cook the chicken is on an outdoor grill becasue it’s less messy and I love the extra smoky flavour the grill imparts. That said, they are just as delicious cooked on the stovetop or in the oven so I have included instructions for those cooking methods in the recipe card as well. 

ON THE STOVETOP:

• Place a large oven-proof grill pan or skillet over medium-high heat and add one tablespoon oil. When oil is shimmering, add the chicken (in batches if necessary). 
• Cook until golden brown and slightly charred, about 7-8 minutes a side. Total cooking time will depend on the thickness of your chicken. Chicken is fully cooked when an instant read thermometer inserted into the thickest part of the chicken registers 165°F. 
• Transfer chicken to a platter, cover loosely with aluminum foil, and let rest for 5-8 minutes before serving with prepared sauce and lemon wedges on the side. 

IN THE OVEN:

• Preheat oven to 425ºF. 
• Place the chicken on a baking sheet with parchment-lined baking sheet and cook for 20-22 minutes. Place chicken on rack close to the broiler and broil for 2 minutes a side until golden browned and slightly charred in places. Total cooking time will depend on the thickness of your chicken. Chicken is fully cooked when an instant-read thermometer inserted into the thickest part of the chicken registers 165°F. 
• Transfer chicken to a platter, cover loosely with aluminum foil, and let rest for 5-8 minutes before serving with prepared sauce and lemon wedges on the side. 

STOVETOP AND OVEN COMBINED:

You can certainly cook the chicken thighs all the way through on the stovetop following the instructions above. However, I find this method quite messy and it will smoke up the house. For a less messy method, I like to brown the chicken thighs on the stovetop, then finish them in the oven. Here’s what to do:

• Preheat oven to 375ºF. 
• Heat a large nonstick skillet over medium-high heat. Brown the thighs for 2 to 3 minutes per side (do this in batches if necessary). When all the chicken has been browned, transfer it to a large parchment-lined baking baking dish and bake until cooked through, about 8-10 minutes.
• Chicken is fully cooked when an instant-read thermometer inserted into the thickest part of the chicken registers 165°F. 
• Transfer chicken to a platter, cover loosely with aluminum foil, and let rest for 5-8 minutes before serving with prepared sauce and lemon wedges on the side. 

Frequently Asked Questions

Serving Suggestions

This yogurt-marinated chicken pairs well with a huge variety of side dishes. Try it with this easy and delicious yellow rice, or this summery coconut rice. Below are a few more suggestions:

• With the herby yogurt sauce: The chicken is truly delicious all on its own but the herby yogurt sauce included in the recipe makes it even more succulent. 
• Salads: Any leafy or grain salad would be a great accompaniment to the yogurt-marinated chicken. Try it with this Mexican Chopped Salad, or this Kale Caesar Salad. This time of year a cooling and refreshing cucumber salad would be fantastic as a side to the chicken. I sometimes keep it super simple and chop some butter lettuce or Romaine and toss it with a bit of the yogurt sauce – so good! 
• With grilled veggies: Grill you favourite veggies alongside the chicken. We love it with portobello mushrooms, zucchini and bell peppers – yum! 
• Chop the chicken and make tacos: A great idea for leftovers.
• More starchy sides: These Baked Potato Wedges are a great side for anything grilled as is this Spanish Rice and Beans dish. This Potato Salad would also be great alongside the chicken. 

Make Ahead, Store & Reheat

• Storage: Refrigerate leftovers in an airtight container for up to 4 days.
• Make ahead: You can make the yogurt marinade in advance. Cover tightly and store in the refrigerator for up to 2 days. The chicken can be placed in the marinade for up to 12 hours in advance. 
• Reheat: I like to reheat the chicken in a pre-heated grill for just 2 minutes a side. Alternatively reheat in skillet over medium heat until warmed through. 

More Delicious Grilled Chicken Recipes To Try

If you give this Yogurt-Marinated Chicken recipe a try, please feel free to leave a comment and/or a star rating below. We appreciate and welcome all your feedback. Thank you!