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Perfectly juicy, beautifully tangy, and bursting with bold flavor, this Greek yogurt chicken recipe transforms simple ingredients into a tender, flavor-packed Mediterranean masterpiece. Thanks to a rich and creamy lemon and garlic-infused Greek yogurt marinade that locks in moisture, tenderizes, and infuses every bite with bright flavor, this yogurt marinated chicken is equal parts effortless and irresistibly delicious.

“This chicken recipe is great! Served with rice salad and your sauce – SO GOOD. We’ll make this again for sure. Thanks”

– LISA
Overhead photo of Greek yogurt marinated chicken cooked on a grill and drizzled with a yogurt sauce.

Update: This recipe for yogurt chicken with lemon and garlic was originally published in July 2017. I made updates to the article below to include more information about making this dish at home.

Hi, friends! If you’re looking for a juicy, flavor-packed chicken dinner that’s as easy as it is scruptious, you’ve found it!

Table of Contents

About this Greek marinated chicken with yogurt

Quick to prep, wildly flavorful, and seriously versatile, this Greek yogurt marinated chicken is everything you could want on your dinner table! 

Picture: succulent chicken breasts bathed in a luscious Greek yogurt sauce infused with bright lemon, sweet honey, pungent garlic, and fresh herbs. Grilled to golden perfection and kissed with an irresistible char, this chicken recipe is going to steal the show! Dress it up with a drizzle of herby yogurt sauce for barbecue parties. Or, keep it plainly casual on the kabob for a laid-back weeknight dinner. Either way, this is a juicy and succulent chicken recipe you’re gonna want to make again and again!

If you love Mediterranean food, check out these delicious recipes next: Greek Shrimp with Tomatoes and Feta and Mediterranean Pasta with Chicken: One Pot Wonder!

Why this recipe works!

TL;DR? Here’s why I think you’re going to love this grilled chicken recipe:

  • Ultra-Tender, Super-Juicy Texture. Greek yogurt is actually a natural tenderizer. The lactic acid gently breaks down the proteins in the chicken, making it unbelievably tender.
  • Ultimate Flavor. With a chef-crafted combination of flavors, think: tangy yogurt and dijon, sweet honey, pungent garlic, and aromatic herbs, this Greek yogurt marinade delivers bold, balanced restaurant-quality taste.
  • Effortlessly Easy to Make. Seriously, its as easy as mix, marinade, and grill. Whether you leave the chicken whole or thread it onto kabobs, this recipe is easy and adaptable.
  • Beautifully Versatile and Family Friendly. Grill in summer, bake the chicken in winter, skewer with veggies, drizzle with sauce, stuff in pita, or serve plainly—this chicken recipe is can fit any season, reason, and occasion!
Overhead photo of raw chicken breast, Greek yogurt, oil, lemon, honey, garlic, and seasonings to make a chicken marinade neatly arranged on a kitchen counter

Ingredients for this greek yogurt chicken recipe

  • Greek Yogurt. Use full-fat, whole-milk plain greek yogurt for richness and tenderness. While you can use low-fat, you’ll want to use the good stuff the juiciest chicken. 
  • Fresh Garlic Cloves. Lends punchy allium flavor.
    • Swap: You can use garlic powder in a pinch for milder flavor.
  • Lemon. You’ll need both the zest and juice of a couple lemons for the brightest flavor and tenderest chicken. 
  • Oil. Provides richness and flavor to the chicken marinade. 
  • Honey. A little bit of naturally sweet honey balances out all the tart, tangy flavors beautifully.
  • Worcestershire Sauce. For umami—don’t skip it.
  • Dijon Mustard. Just a dollop lends bold, tangy, and slightly spicy flavor and creamy texture that plays perfectly with yogurt.
  • Dried Herbs and Spices. Dried parsley , dried basil, and dried thyme lend signature herby flavors, while onion powder builds a little base flavor.

Herby yogurt sauce

  • Fresh Herbs. A combination of fresh basil and fresh dill lends sweetness and earthy flavor to the creamy yogurt serving sauce.

Recipe variations

  • Chicken Breasts or Thighs. Instead of cubing the chicken, leave it whole and throw it on the grill until charred, juicy, and cooked through.
  • Veggie and Chicken Kabobs. Thread the yogurt marinated chicken with veggies like bell peppers, onions, and zucchinis for a colorful and complete meal.
  • Flavor Boost. Add a little bit of Mediterranean spice blend to the greek yogurt chicken marinade for extra robust flavor. 
Overhead photo of five Greek yogurt marinated chicken kabobs on a sheet on parchment paper - before cooking.

Chef expert tips for perfect results every single time!

  • Use the Chicken You Like. Use chicken breasts if you’re looking for a lean protein option and chicken thighs if you prefer richer flavor.
  • Cut Uniformly. Cut the chicken breasts or thighs into chunks that are uniform in size so that the meat cooks evenly. Alternatively, you can leave the chicken breast or thigh whole and skip cutting it altogether.
  • Marinate Overnight. For the most flavor and juiciest chicken, make sure you let the chicken hang out in the yogurt marinade for at least 4 hours, but preferably overnight for truly the best greek chicken.
  • Bring to Room Temp. For even grilling and beautiful char marks, be sure to let the chicken sit at room temperature before cooking.
  • Pat Chicken Dry. If you’re looking for dark char marks, use paper towels to pat the chicken mostly dry before grilling. And then lightly spray the chicken with non-stick cooking spray to prevent sticking.
  • Grease Grates, Hot Grill. To prevent sticking and ensure beautiful char marks on the chicken, be sure to oil the grill grates well before cooking.
  • Let Chicken Rest. After grilling, let the bbq yogurt chicken rest for 3 to 5 minutes so the juices can redistribute throughout the meat.
  • Garnish It. The easiest way to take any dish from ho-hum to oh-yum is with garnishes. A drizzle of herby yogurt sauce, scattering of fresh herbs, and squeeze of fresh lemon juice will go a long way.
Overhead photo of five greek grilled chicken kabobs resting on a sheet on parchment paper before serving.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

Can I use nonfat Greek yogurt?

You sure can. I think it’s important for you to know you can do whatever you’d like in the kitchen! However, please note that while non-fat or low-fat yogurt will still tenderize the chicken, it won’t deliver the same juicy results as using full-fat yogurt. 

How long to marinate chicken in yogurt?

I recommend letting the chicken marinate in the greek yogurt for at least 4 hours. But, overnight will yield the best flavor and tenderest results

Can I bake instead of grill?

Absolutely! Simply line baking sheet with aluminum foil or parchment paper for easy clean up. Then bake the Greek marinated chicken at 400-degrees Fahrenheit for 20 to 30 minutes, or until the chicken is cooked through to an internal temperature of 165-degrees (times vary by oven).

Close-up photo of grilled chicken kabobs drizzled with a yogurt sauce.

Serving greek yogurt marinated chicken

Common serving suggestions

  • With Sauce and Garnishes. Sprinkle lemon zest, freshly cracked black pepper, and chopped fresh herbs over the top and then pair the greek yogurt chicken with a green-hued sweet-savory, herby sauce on the side for dipping and drizzling. 
  • Pair with Warm Rice or Pilaf. Serve the chicken on a bed of warm rice pilaf or lemon rice for a hearty meal.
  • Alongside Couscous or Orzo. In the summer I love to serve this juicy chicken with a cold couscous or orzo salad for a refreshing meal. My lemon couscous, pearl couscous salad, or orzo pasta salad is ideal here.
  • Stuff in Pita Bread. Wrap the grilled chicken up in a warm pita pocket and stuff with feta cheese, sliced cucumbers, pickled red onion. Then dollop with green goddess hummus or tzatziki sauce for a seriously delicious handheld meal.

Unique serving ideas

  • Over Salad. Keep things simply wholesome by serving the marinated and grilled chicken on top of your favorite leafy green salad or a vibrant Greek salad.
  • Hummus Bowl. Create a hummus bowl by layering the chicken over your favorite flavor of hummus and top with pickled onions and marinated tomatoes for a flavorful lunch.
  • Grain Bowl. Or, make it a grain bowl by swapping out the hummus base for quinoa, rice, or your favorite grains. Then tuck a few crispy Greek potatoes alongside for a satisfyingly flavorful meal.
  • Kabob Party. If you’re hosting a backyard BBQ, consider offering up a few different skewers, such as glazed pork tenderloin skewers and Mediterranean shrimp kabobs. Just don’t forget to serve a few lemony muffins with yogurt for dessert if you’re truly looking to impress.

Storing leftovers

  • Refrigerator Storage: Allow the greek yogurt marinated chicken to cool completely to room temperature before transferring to an airtight container. Then, store in the fridge for up to 4 days.
    • If you have leftover herby yogurt sauce, store it separately in an airtight container in the fridge.
  • Freezing Instructions: Allow the grilled yogurt chicken to cool completely before portioning it into individual servings and transfer to an airtight, freezer-friendly container. Store in the freezer for up to 3 months. 
    • Be sure to thaw overnight in the fridge before reheating.
  • Reheating instructions: Reheat the chicken gently in a cast iron skillet over medium heat until warm throughout. Please note, you may want to add a splash of broth or water to prevent the chicken from drying out. Alternatively, you can reheat the chicken in the oven or on the grill until warm through.
Close-up photo of grilled Greek yogurt chicken drizzled with a herb-infused yogurt sauce.

Practically fool-proof, flavor-packed, ridiculously-juicy, this Greek marinated chicken with yogurt is simple, yet sensational culinary masterpiece. With minimal effort and a few easy to find ingredients, you can delight your tastebuds with tender, tangy chicken goodness. 

Until next time, friends, cheers! And, don’t forget to come back and leave a review if you try this chicken recipe. I love to hear about your results!

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More grilled marinated chicken recipes

Overhead photo of greek marinated grilled chicken with yogurt and herb dipping sauce on a white platter.

Greek Yogurt Chicken Recipe

5 from 4 votes
Author: Cheyanne Holzworth
Total Time: 25 minutes
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4 servings
Print Recipe Pin Recipe
Perfectly juicy, beautifully tangy, and bursting with bold flavor, this Greek yogurt chicken recipe transforms simple ingredients into a tender, flavor-packed Mediterranean masterpiece. Thanks to a rich and creamy lemon and garlic-infused Greek yogurt marinade that locks in moisture, tenderizes, and infuses every bite with bright flavor, this yogurt marinated chicken is equal parts effortless and irresistibly delicious.

Equipment

  • 1 Large Bowl – for the marinade and marinating chicken
  • 1 Outdoor Grill or Grill Pan – for cooking chicken

Ingredients 

Greek Yogurt Marinade

  • 1 Cup Whole Milk Greek Yogurt (227 grams)
  • 4 cloves Garlic – peeled and grated – DIVIDED
  • 2 medium Lemons – 4 TBS juice + 2 tsp zest – DIVIDED
  • 3 TBS Olive Oil
  • 5 TBS Honey – DIVIDED
  • 2 tsp EACH: Dried Parsley and Dried Basil
  • 2 tsp Dijon Mustard – DIVIDED
  • 1 tsp Worcestershire Sauce
  • ¾ tsp EACH: Onion Powder and Dried Thyme
  • To taste Kosher Salt and Ground Black Pepper
  • 1 ½ pounds Boneless Skinless Chicken Breast or Thighs – cut into 1 to 1.25-inch cubes

Herb Yogurt Sauce

  • ½ cup Greek Yogurt (113 grams)
  • 1 TBS EACH: Fresh Basil and Fresh Dill – packed

Instructions

  • Make the Greek Yogurt Marinade: In a large bowl, combine 1 cup of yogurt with 3 cloves of grated garlic, 3 tablespoons lemon juice. 1 ½ teaspoons lemon zest, olive oil, 3 tablespoons honey, dried parsley, dried basil, 1 teaspoon Dijon, Worcestershire, onion powder, dried thyme, 1 teaspoon salt and ½ teaspoon black pepper.
    Grab a whisk and vigorously stir the ingredients to combine.
  • Reserve Some Marinade: Remove 1/3 cup of the marinade, cover, and set aside in the fridge to use as a basting sauce.
    (Note: I like to stir in a tablespoon of oil to make the marinade a little looser and easier to baste, but please do what you like.)
  • Marinate the Chicken: Add the chicken to the marinade and toss well to coat the chicken in the Greek yogurt marinade.
    Then cover the bowl and set it aside in the fridge for at least 4 hours, or up to overnight.
  • Make the Herb Dipping Sauce: To the bowl of a food processor, add the Greek yogurt, 1 grated clove of garlic, 2 tablespoons honey, 1 teaspoon Dijon, ½ teaspoon lemon zest, 1 tablespoon lemon juice, fresh basil, fresh dill, heaping ¼ teaspoon kosher salt, and scant 1/8 tsp ground black pepper.
    Cover the food processor bowl and process and process until combined.
    Then stop and use a rubber spatula to scrape the sides and bottom of the food processor bowl.
    Recover the bowl and process until smooth.
    Uncover the bowl, use a spoon to taste the sauce, and adjust it to suit your tastebuds. Then set it aside in the fridge until ready to use.
  • Preheat Grill and Skewer Chicken: Preheat a gas or electric grill to medium-high heat (around 425 to 450-degrees Fahrenheit) and lightly coat the grill grates with oil to prevent sticking.
    Drain the chicken from the marinade, discarding the marinade.
    Then, thread the marinated chicken onto skewers, aiming for 4-6 pieces of chicken per skewer, depending upon the length of your skewers.
    (Note: If you’re using wooden skewers, make sure to soak them in cool water 20-30 minutes before using to prevent them from burning up on the grill.)
  • Grill Marinated Chicken: Use paper towels to pat the chicken mostly dry and then lightly spray with non-stick cooking oil to prevent sticking.
    Add the chicken to the hot grill and cook for 6-10 minutes, turning once during grilling and basting with the reserved yogurt marinade (from step 1) during the last few minutes of cooking, until the chicken is cooked through and reaches an internal temperature of 165-degrees Fahrenheit.
  • Let Chicken Rest: Transfer the grilled chicken to a clean work surface and tent lightly with foil and let rest for at least 2-3 minutes before serving.
  • Serve Greek Yogurt Chicken with Herb Dipping Sauce: Transfer the chicken to a serving platter and drizzle the yogurt sauce over the top.
    Garnish with fresh herbs and serve with the remaining herby sauce and lemon wedges on the side. Enjoy immediately.
    Overhead photo of greek marinated grilled chicken with yogurt and herb dipping sauce on a white platter.

Notes

  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 435kcal    Carbohydrates: 31g    Protein: 45g    Fat: 15g    Saturated Fat: 3g    Polyunsaturated Fat: 2g    Monounsaturated Fat: 9g    Trans Fat: 0.02g    Cholesterol: 113mg    Sodium: 274mg    Potassium: 851mg    Fiber: 2g    Sugar: 26g    Vitamin A: 69IU    Vitamin C: 32mg    Calcium: 116mg    Iron: 1mg
Course: dinner, entree
Cuisine: Greek, Mediterranean

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