This recipe for Yogurt Marinated Chicken Thighs makes the most tender, flavorful chicken. With Greek yogurt, Dijon mustard, olive oil, garlic, and spices, this chicken is incredibly versatile with a variety of dishes and is on repeat for us throughout the year.
What we love about this Marinated Chicken in Greek Yogurt
We are obsessed with this chicken. It has been on repeat the whole summer; it is so easy to make and so flavorful. With just a little Greek yogurt, garlic, lemon juice, olive oil, Dijon mustard, and seasonings, the marinade imparts so much flavor. Sometimes we only have a few minutes, and sometimes a few hours. Even half an hour with this marinade, and you’re getting great flavor with the chicken. I often marinate the chicken for four hours, and the flavor and texture of the chicken just get better with time. Even though yogurt helps to tenderize the chicken, it is acidic, so you don’t want to marinate for too long, or the chicken can get kind of mushy. I wouldn’t marinate it more than 24 hours, max, and 4-8 hours in the marinade is ideal.
This chicken marinade is so easy. You just whisk a few ingredients together, stir the chicken in, and let the marinade do its magic. We love this grilled, but it’s also great seared in a pan. It’s easy to slice and serve in wraps, pitas, sandwiches, and salads. We also love it with a side of rice and a salad. My kids’ favorite way to eat this chicken is as a gyro in pita bread with tzatziki sauce.
Looking for other main dish chicken recipes? Try our Cilantro Lime Chicken Marinade or Cilantro Lime Chicken with Rice, our Southwest Chicken Bowls, our Creamy Chicken Enchiladas, our Brown Sugar Soy Chicken, our Barbecue Ranch Chicken Salad, or our Buttermilk Chicken Tenders.
What you need to make this Greek Yogurt Marinated Chicken
You will need the following ingredients:
- Skinless boneless chicken thighs
- Greek yogurt
- Garlic
- Olive oil
- Lemon juice
- Dijon mustard
- Dried oregano
- Kosher salt
- Coarsely ground pepper
Yogurt Marinated Chicken Substitutions
I know what it’s like when you don’t have everything on hand, and the last thing you want to do is run to the store and pick something up. Here are a few ideas to substitute items on the ingredients list if needed:
- You could use buttermilk or regular yogurt, but I highly recommend using Greek yogurt for this chicken for best flavor and texture. See my tips below.
- You can use chicken thighs or breasts, or try the marinade with a different protein like shrimp, but marinate for less time.
- You could replace the oregano with dill, cumin, or another herb..
- You could use a different type of oil, like vegetable oil, in place of the olive oil.
- You can substitute lower-fat Greek yogurt, but whole milk yogurt has better flavor and forms a better crust on the chicken.
Step-by-step Instructions for Yogurt Marinated Chicken Thighs
Step 1. In a large bowl, whisk together the yogurt, garlic, lemon juice, olive oil, Dijon mustard, dried oregano, Kosher salt, and coarsely ground pepper. Mix the chicken thighs into the marinade until thoroughly coated. Cover with plastic wrap and marinate 1-8 hours. (I usually do 4 hours, and if you are short on time, even 30 minutes will add great flavor).
Step 2. Preheat a grill with clean grill grates to medium-high heat. Place the chicken on the grill and cook for about 4-5 minutes per side until the chicken thighs are thoroughly cooked through to a temperature of 165 degrees Fahrenheit. Let the chicken rest for 5-10 minutes before slicing and/or serving.
Tips
- Even though yogurt helps to tenderize the chicken, it is acidic, so you don’t want to marinate for too long, or the chicken can get kind of mushy. I wouldn’t marinate it more than 24 hours, max, and 4-8 hours in the marinade is ideal.
- I HIGHLY recommend using whole milk Greek yogurt for the marinade. Due to its thickness, it clings best to the chicken and helps to flavor the chicken with the spices better. Regular yogurt has more liquid, which can water down the flavor of the marinade. It also makes it easier to get a nice sear on the chicken using Greek yogurt.
Frequently Asked Questions
| How to store the chicken? |
| The chicken can be safely stored in the fridge, covered, for 3-4 days, or kept in a freezer-safe container in the freezer for about 3-4 months for best quality. Thaw chicken completely in the fridge before warming to eat. |
| How to reheat Yogurt Marinated Chicken Thighs? |
| One way to warm the chicken without it becoming dry is to place it in a covered skillet on low heat with a tablespoon or two of broth or water until completely warmed through. You can also stir in a tablespoon or two of broth or water, cover it, and microwave it in 30-second intervals until heated through, or cover the chicken with a damp paper towel when heating in the microwave. |
| What should I serve with Yogurt Marinated Chicken Thighs? |
| We love serving this chicken with a side of rice and a salad. This chicken can also be used to make other main dishes, including salads, rice bowls, sandwiches, or chicken gyros. We especially like this chicken in chicken gyros with tzatziki sauce. |
Yogurt Marinated Chicken Thighs
This recipe for Yogurt Marinated Chicken Thighs makes the most tender, flavorful chicken. With Greek yogurt, Dijon mustard, olive oil, garlic, and spices, this chicken is incredibly versatile with a variety of dishes and is on repeat for us throughout the year.
5-6
servings15
minutes10
minutes1-8
hoursIngredients
3 pounds 3 boneless, skinless chicken thighs, fat trimmed
2/3 cup 2/3 whole milk plain Greek yogurt (i like using Chobani brand, but other brands would work well)
3 tablespoons 3 fresh lemon juice (from 1-2 lemons, depending on the size)
2 tablespoons 2 olive oil
1/2 tablespoon 1/2 Dijon mustard
2 teaspoons 2 dried oregano
1 1/2 teaspoons 1 1/2 Kosher salt
1/2 teaspoon 1/2 coarsely ground pepper
Directions
- In a large bowl, whisk together the yogurt, garlic, lemon juice, olive oil, Dijon mustard, dried oregano, Kosher salt, and coarsely ground pepper. Mix the chicken thighs into the marinade until thoroughly coated. Cover with plastic wrap and marinate 1-8 hours. (I usually do 4 hours, and if you are short on time, even 30 minutes will add great flavor).
- Preheat a grill with clean grill grates to medium-high heat. Place the chicken on the grill and cook for about 4-5 minutes per side until the chicken thighs are thoroughly cooked through to a temperature of 165 degrees Fahrenheit. Let the chicken rest for 5-10 minutes before slicing and/or serving.
Notes
- I HIGHLY recommend using whole milk Greek yogurt for the marinade. Due to its thickness, it clings best to the chicken and helps to flavor the chicken with the spices better. Regular yogurt has more liquid, which can water down the flavor of the marinade. It also makes it easier to get a nice sear on the chicken using Greek yogurt.
- Instead of grilling the chicken, you can also cook the chicken over the stovetop in a lightly greased large skillet over medium-high heat. Cook the chicken in batches so as not to overcrowd the chicken in the pan. Cook the chicken 4-5 minutes per side, or until the chicken is cooked to 165 degrees Fahrenheit.
