Greek Chicken Marinade with Greek Yogurt – Easy Juicy Recipe

The tangy aroma of Greek chicken sizzling on the grill always makes my mouth water—especially when I know the secret lies in a creamy Greek yogurt marinade. I first stumbled on this Greek chicken marinade with Greek yogurt years ago, after a sunny vacation on the Mediterranean coast. There’s just something magical about the way yogurt transforms chicken: it’s not only juicy and tender, but every bite bursts with those classic Greek flavors—lemon, garlic, oregano, and a hint of earthy olive oil.

Honestly, I’ve made a lot of chicken marinades, but nothing quite compares to this one. The first time I tried it, I couldn’t believe how easy it was to pull together. A couple of pantry staples, a quick whisk, and you’re on your way to the juiciest chicken ever. Whether you’re prepping for family dinner, a summer BBQ, or just meal-prepping for the week, you’ll love how this recipe fits right into your routine.

Greek chicken marinade with Greek yogurt isn’t just about taste—it’s about texture, health, and simplicity. It’s my go-to for busy nights, and honestly, even the pickiest kids at my table ask for seconds. After making this at least a dozen times, I can say with absolute confidence: this is the marinade you’ll come back to again and again. If you’re looking for a protein-packed, flavor-loaded chicken recipe that delivers every single time, you’ve just found your new favorite.

Why You’ll Love This Greek Chicken Marinade with Greek Yogurt

As someone who’s tested more marinades than I can count (and eaten way too much mediocre chicken along the way), let me break down why this Greek chicken marinade with Greek yogurt stands out from the crowd:

• Quick & Easy: Comes together in under 10 minutes—perfect for busy weeknights, lazy Sundays, or impromptu grilling sessions.
• Simple Ingredients: Everything you need is likely already in your fridge or pantry. No weird or hard-to-find stuff here!
• Perfect for Any Occasion: Whether it’s a backyard barbecue, a cozy family dinner, or meal prep for the week, this chicken fits right in.
• Crowd-Pleaser: It’s honestly a hit with everyone—kids, adults, picky eaters, and even those “I don’t like chicken” types.
• Unbelievably Delicious: The yogurt makes the chicken extra juicy, while bright lemon and garlic give it that unmistakable Greek zing. You’ll want to lick your plate (I won’t judge!).

What sets this apart from other marinades? The Greek yogurt, hands down. Lots of recipes use oil or vinegar as the base, but the yogurt is the game-changer here. It tenderizes the chicken so every bite is melt-in-your-mouth good, while locking in those classic flavors. I like to blend the marinade for a super-smooth finish—no chunks, just silky goodness that hugs every inch of the chicken.

This isn’t just another chicken dinner—it’s the kind that makes people stop mid-bite and ask for the recipe. There’s something so comforting about that creamy, tangy marinade. It feels like a hug from the inside out. And, hey, if you want to impress guests without breaking a sweat, this is the recipe to pick. I’ve served it at family reunions, potlucks, and even on quiet nights in, and it always delivers.

What Ingredients You Will Need

This Greek chicken marinade with Greek yogurt uses simple, wholesome ingredients that you probably have on hand. Each one plays a special role in building the bold flavor and juicy texture you’ll love. Here’s what you’ll need:

• Chicken: 2 pounds (900g) boneless, skinless chicken breasts or thighs (thighs are extra juicy, but breasts work beautifully too)
• Greek Yogurt: 1 cup (240g), plain and full-fat (I recommend FAGE or Chobani for best texture—nonfat works if you prefer lighter)
• Lemon Juice: 2 tablespoons (30ml), freshly squeezed (adds brightness and helps tenderize the meat)
• Lemon Zest: Zest of 1 lemon (for extra citrus punch—don’t skip it!)
• Olive Oil: 2 tablespoons (30ml), extra virgin (brings richness and classic Mediterranean flavor)
• Garlic: 3 cloves, minced (or 1 tablespoon pre-minced, but fresh is best)
• Dried Oregano: 1 tablespoon (crushed between your fingers to release the oils)
• Dried Dill: 1 teaspoon (optional, but adds that authentic Greek taste)
• Honey: 1 teaspoon (just a touch for balance—maple syrup works in a pinch)
• Salt: 1 teaspoon (I use kosher salt for even seasoning)
• Black Pepper: 1/2 teaspoon (freshly ground, if you can swing it)

Optional Add-Ins:

• Red Pepper Flakes: A pinch, for gentle heat if you like it spicy.
• Chopped Fresh Herbs: Like parsley or mint, stirred in before grilling for a fresh finish.
• Sumac: 1/2 teaspoon, for a tart, lemony twist (if you’re feeling adventurous).

Ingredient Notes & Substitutions:

• Dairy-Free: Use a thick coconut yogurt (plain, unsweetened) for a similar creamy texture.
• Protein: Swap chicken for turkey breast or even pork tenderloin—both work great.
• Oregano: Fresh oregano can be used (2 tablespoons, finely chopped), but dried is more traditional.
• Thighs vs. Breasts: Thighs are more forgiving (harder to overcook), but breasts are leaner and just as tasty when marinated properly.

These are all staple ingredients in my kitchen, and over the years I’ve found that the little touches—like lemon zest and honey—make a big difference. Don’t be afraid to make it your own!

Equipment Needed

You don’t need fancy gadgets for this Greek chicken marinade with Greek yogurt. Here’s what I use every time:

• Mixing Bowl: Medium size, glass or stainless steel (plastic can stain with turmeric or herbs—learned that the hard way!)
• Whisk or Fork: For blending the marinade until smooth.
• Zester or Microplane: Essential for getting that fragrant lemon zest. If you don’t have one, a fine grater works in a pinch.
• Measuring Spoons & Cups: Accurate measurements make a difference with seasoning.
• Resealable Plastic Bag or Shallow Dish: For marinating the chicken (bags save space and cleanup, but a dish works too).
• Tongs: Helpful for turning chicken on the grill or in the pan.
• Grill, Grill Pan, or Oven: Pick your favorite method. I love my cast iron grill pan for indoor cooks, but any grill or even a baking sheet will do the job.
• Instant-Read Thermometer: Not required, but it’s the best way to guarantee juicy—not overcooked—chicken.

If you’re just starting out, don’t sweat it. I’ve made this recipe with nothing but a bowl, fork, and a regular oven tray. Clean-up is a breeze, too. Pro tip: rinse your zester right away, or that lemon zest will stick like glue!

How to Prepare Greek Chicken Marinade with Greek Yogurt

1. Prep the Chicken (5 minutes):
   Pat 2 pounds (900g) of chicken breasts or thighs dry with paper towels. Trim any excess fat. If using thick breasts, slice in half horizontally for even cooking. (Trust me, even thickness means juicier results!)
2. Mix the Marinade (5 minutes):
   In a medium bowl, whisk together 1 cup (240g) Greek yogurt, 2 tablespoons (30ml) lemon juice, zest of 1 lemon, 2 tablespoons (30ml) olive oil, 3 minced garlic cloves, 1 tablespoon dried oregano, 1 teaspoon dried dill (if using), 1 teaspoon honey, 1 teaspoon salt, and 1/2 teaspoon black pepper. Blend until smooth and creamy. The marinade will be thick and fragrant—if it’s too thick, add a splash of water or more lemon juice.
3. Marinate the Chicken (30 minutes–8 hours):
   Place chicken in a large resealable bag or shallow dish. Pour marinade over, making sure each piece is fully coated. Seal or cover, then refrigerate for at least 30 minutes (overnight is even better for super tender chicken). Don’t marinate for more than 12 hours, or the texture can get a little mushy.
4. Preheat Your Cooking Surface (5–10 minutes):
   If grilling, preheat grill to medium-high (about 400°F/200°C). For oven baking, preheat oven to 425°F (220°C) and line a baking sheet with foil or parchment. For stovetop, heat a grill pan over medium-high and brush lightly with oil.
5. Cook the Chicken (15–20 minutes):
   Remove chicken from marinade, letting excess drip off (don’t scrape it all away—the yogurt crust is delicious). Grill or cook chicken 5–7 minutes per side, or until golden brown and just cooked through. Internal temp should reach 165°F (74°C). For oven baking, roast for 18–22 minutes, flipping halfway.
   
   Note: If the chicken browns too quickly, move to indirect heat or tent with foil.
6. Rest and Serve (5 minutes):
   Transfer cooked chicken to a plate and let rest for 5 minutes. This keeps the juices inside—don’t skip it! Slice, serve, and enjoy with your favorite sides.

Troubleshooting Tips:

• If the chicken sticks to the grill, it probably needs another minute—let it release naturally.
• Too tangy? Use half the lemon juice next time, or add an extra drizzle of honey.
• Chicken not browning? Pat off excess marinade before cooking, or increase heat slightly.

This method is fast, forgiving, and perfect for beginners, but even seasoned cooks will appreciate the simplicity. I always make extra for salads and wraps the next day!

Cooking Tips & Techniques for Perfect Greek Chicken

I’ve learned a few tricks after making this Greek chicken marinade with Greek yogurt more times than I can count (and yes, I’ve had my share of dry chicken in the past!). Here’s what really makes a difference:

• Don’t Skimp on Marinating Time: Thirty minutes is the minimum, but if you can plan ahead, overnight marinating really amps up the tenderness.
• Even Thickness Matters: If your chicken breasts are uneven, pound them gently between two pieces of parchment. Uniform pieces cook at the same rate, meaning less guesswork.
• Let the Chicken Rest: After cooking, wait at least 5 minutes before slicing. Cutting too soon will let all those tasty juices run out (ask me how I know!).
• Watch Your Grill Heat: Too hot, and the yogurt will burn. Too low, and you’ll miss out on those lovely grill marks. Medium-high is the sweet spot for both gas and charcoal.
• Batch Cooking for Meal Prep: Grill extras and store them for salads, pitas, or grain bowls. The flavor actually gets better after a day in the fridge.
• Troubleshooting Dry Chicken: If your chicken turns out dry, it’s almost always overcooked. Use an instant-read thermometer for best results.
• Cleaning Up: Soak your bowl and utensils right after marinating—Greek yogurt dries fast and sticks like cement if you forget.

One time I forgot to pat my chicken dry, and the marinade slid right off. Lesson learned! Always dry it first for the best cling and flavor absorption. Multitasking tip: while the chicken marinates, chop veggies or prep your sides. That way, everything’s ready at the same time, and you’re not scrambling at the last minute.

Variations & Adaptations for Greek Chicken Marinade

This Greek chicken marinade with Greek yogurt is super flexible—perfect for customizing to your taste, dietary needs, or whatever’s in your pantry. Here are some favorite twists:

• Low-Carb/Keto: Skip the honey or swap for a sugar-free alternative. The marinade is still creamy and flavorful without the sweetness.
• Dairy-Free: Use plain, unsweetened coconut yogurt as a substitute for Greek yogurt. It keeps the creamy texture and works great for those avoiding dairy.
• Herb Lovers: Add fresh chopped parsley, mint, or basil to the marinade for extra freshness. I love stirring in a handful of chopped dill right before grilling in the summer!
• Spicy Greek Chicken: Add 1 teaspoon of smoked paprika or a pinch of cayenne to the marinade for a smoky, spicy twist.
• Sheet Pan Dinner: Toss sliced bell peppers, red onion, and cherry tomatoes with olive oil, then scatter around the marinated chicken on a sheet pan. Bake everything together for a one-pan meal.
• Vegetarian Option: Use the same marinade for tofu or halloumi cheese—just reduce marinating time to 15–30 minutes, then grill or bake.

One of my favorite personal swaps is using this marinade for shrimp—just marinate for 15 minutes and grill super quick! It’s an easy way to mix things up and keep dinner exciting.

Serving & Storage Suggestions

This Greek chicken marinade with Greek yogurt shines whether hot, cold, or somewhere in between. Here’s how I love to serve and store it:

• Serving: Best served warm, straight off the grill or oven, with a squeeze of fresh lemon. Pair with Greek salad, roasted potatoes, or tucked into warm pita with tzatziki and veggies.
• Presentation: Slice the chicken on a diagonal for a pretty, restaurant-style look. Scatter with extra chopped herbs or a sprinkle of feta for extra flair.
• Cold Leftovers: Slice and use in salads, wraps, grain bowls, or Mediterranean-style pasta salads.
• Storage: Store cooked chicken in an airtight container in the fridge for up to 4 days. For longer storage, freeze in meal-sized portions for up to 2 months (thaw overnight in the fridge).
• Reheating: Warm gently in the microwave, covered with a damp paper towel to prevent drying, or reheat in a covered skillet over low heat. Splash with a little water or lemon juice to refresh.
• Flavor Note: The flavors deepen in the fridge—leftovers taste even better the next day!

I often make a double batch just for the leftovers—they’re that good. Plus, it makes healthy lunches a total breeze.

Nutritional Information & Benefits

Here’s a quick look at the nutrition for this Greek chicken marinade with Greek yogurt (per serving, based on 6 servings):

• Calories: 220
• Protein: 29g
• Carbohydrates: 4g
• Fat: 9g

Greek yogurt is the superstar here—packed with protein, calcium, and gut-friendly probiotics. Olive oil brings heart-healthy fats, while lemon and garlic add antioxidants and immune-boosting goodness. This recipe is naturally gluten-free and easy to make low-carb or dairy-free with a simple swap. Just watch for dairy allergens if you’re serving a crowd.

Personally, I love how this recipe fits into my healthy eating routine. It keeps me full, energized, and totally satisfied—without any heavy sauces or extra junk.

Conclusion

If you’re on the hunt for the juiciest, most flavorful Greek chicken, this Greek chicken marinade with Greek yogurt is your answer. It’s easy, reliable, and loaded with crave-worthy Mediterranean flavor. Plus, it’s endlessly adaptable—make it spicy, herbaceous, or even dairy-free with a simple tweak.

I keep coming back to this recipe because it’s just so darn good (and my family never gets bored of it). Give it a try, play around with the flavors, and make it your own—I’d love to hear how you serve it up!

Ready to make your new favorite chicken? Leave a comment below with your twist, share this recipe with friends who love Greek food, or tag me in your creations. Can’t wait to see what you make!

Frequently Asked Questions (FAQs)

How long should I marinate chicken in Greek yogurt marinade?

For best results, marinate for at least 30 minutes, but up to 8 hours or overnight is even better. Don’t go over 12 hours, or the chicken might get too soft.

Can I use regular yogurt instead of Greek yogurt?

You can, but Greek yogurt is thicker and gives a creamier marinade. If using regular yogurt, strain it first or use a little less.

Is this Greek chicken marinade with Greek yogurt good for meal prep?

Absolutely! Cooked chicken stores well in the fridge for up to 4 days and is perfect for salads, wraps, and quick meals.

Can I grill this chicken indoors?

Yes! Use a grill pan or even a cast iron skillet. Just make sure to preheat and brush with a little oil to prevent sticking.

What sides go well with Greek chicken?

Try Greek salad, roasted potatoes, rice pilaf, or stuffed pita with tzatziki and fresh veggies. It’s also amazing with hummus and olives for a mezze platter!

Greek Chicken Marinade with Greek Yogurt

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• Author: Rachel
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

This easy Greek chicken marinade uses creamy Greek yogurt, lemon, garlic, and classic Mediterranean herbs to create juicy, flavorful chicken every time. Perfect for grilling, baking, or meal prep, it’s a healthy, protein-packed recipe the whole family will love.

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Ingredients

Scale 1x2x3x

• 2 pounds boneless, skinless chicken breasts or thighs
• 1 cup plain, full-fat Greek yogurt
• 2 tablespoons freshly squeezed lemon juice
• Zest of 1 lemon
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon dried dill (optional)
• 1 teaspoon honey (or maple syrup)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Pinch red pepper flakes (optional)
• Chopped fresh herbs (parsley or mint, optional)
• 1/2 teaspoon sumac (optional)

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Instructions

1. Pat chicken dry with paper towels and trim excess fat. If using thick breasts, slice in half horizontally for even cooking.
2. In a medium bowl, whisk together Greek yogurt, lemon juice, lemon zest, olive oil, garlic, oregano, dill (if using), honey, salt, and black pepper until smooth and creamy.
3. Place chicken in a large resealable bag or shallow dish. Pour marinade over chicken, ensuring each piece is fully coated. Seal or cover and refrigerate for at least 30 minutes, up to 8 hours (do not exceed 12 hours).
4. Preheat grill to medium-high (about 400°F), oven to 425°F, or heat a grill pan over medium-high and brush with oil.
5. Remove chicken from marinade, letting excess drip off. Grill or cook chicken 5–7 minutes per side, or until golden brown and internal temperature reaches 165°F. For oven baking, roast for 18–22 minutes, flipping halfway.
6. Transfer cooked chicken to a plate and let rest for 5 minutes before slicing and serving.

Notes

For best results, marinate chicken for at least 30 minutes, but overnight is ideal for maximum tenderness. Pat chicken dry before marinating for better flavor absorption. Use an instant-read thermometer to avoid overcooking. The marinade also works well with turkey, pork, tofu, or halloumi. For a dairy-free version, use plain coconut yogurt. Leftovers are great in salads, wraps, or grain bowls.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Cuisine: Greek

Nutrition

• Serving Size: 1/6 of recipe (about 5-6 ounces cooked chicken)
• Calories: 220
• Sugar: 2
• Sodium: 500
• Fat: 9
• Saturated Fat: 2
• Carbohydrates: 4
• Protein: 29

Keywords: Greek chicken, Greek yogurt marinade, Mediterranean chicken, grilled chicken, healthy chicken recipe, meal prep, gluten-free, easy chicken marinade