Greek Yogurt Marinated Chicken

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You will love how this easy Greek yogurt marinated chicken is full of bright and tangy flavor! It is such a simple marinade that yields perfectly tender and juicy chicken every time. It’s well worth the wait. Throw it on the grill, cook it on the stovetop, or even air fry it!

This grilled Greek yogurt marinated chicken has been my latest favorite summer recipe. I prepare the marinade and add the chicken the night before and the next day, toss it on the grill and it’s ready in around 10 to 15 minutes! It really doesn’t get easier than that!

Overhead view of a platter of Greek yogurt marinated grilled chicken with lemon slices.

Why You’ll Love This Recipe

The Greek yogurt helps to tenderize chicken so that it is super juicy, tender, and flavorful! The Greek yogurt adds an irresistible tangy flavor that makes me reach for seconds even when I’m full.
It’s so easy to make. I love throwing this on the grill, but you can also pan-sear it on the stovetop.
It’s a very versatile recipe! One of my favorite ways to eat this is chopped up and wrapped in a pita with tzatziki, some onions, freshly squeezed lemon juice, and fries. It’s also perfect with some rice or over salad.

Ingredients You’ll Need

Ingredients needed to make Greek yogurt marinated grilled chicken.

chicken — I use chicken thighs because they have more flavor and are juicier. You can definitely use chicken breasts for this recipe. Just make sure to adjust the cooking time or pound them to an even flatness so that they cook faster.
Greek yogurt — I use plain, full-fat Greek yogurt. The acid in the Greek yogurt helps tenderize the chicken and adds so much flavor. The yogurt also creates a textured and flavorful crust around the chicken (so no need to wipe off the yogurt before grilling).
dill — make sure to use fresh dill!
shallot & garlic — the more aromatics, the better!
lemon — you’ll need the lemon juice and lemon zest, so skip the bottled lemon juice!
seasoning — I use salt, pepper, paprika, and dried oregano.

How to Make Greek Yogurt Marinated Chicken

Set of two photos showing ingredients added to a bowl and mixed together.

Pat dry the chicken thighs with a paper towel if needed. Set aside.
To a mixing bowl, combine the Greek yogurt, dill, shallots, garlic, lemon juice, lemon zest, salt, pepper, paprika, and dried oregano.

Set of two photos showing chicken added to the marinade and then grilled.

Add the chicken to the marinade and toss to coat. Cover and let marinate in the fridge for at least 1 hour or overnight.
Heat the grill to 400F.
Place the chicken thighs onto the grill, smooth side down. Discard any leftover marinade in the bowl.
Grill the chicken thighs on direct heat for 8 to 10 minutes, depending on the size of the thighs, making sure to flip the chicken thighs at the halfway mark. Keep the lid of the grill closed between flipping.
Remove the chicken from the grill and allow to rest for at least five minutes before serving. If possible, cover with foil.
Serve with tzatziki, if desired.

A plate of Greek yogurt marinated grilled chicken along with pita bread, mint leaves, fresh dill, lemon slices, cucumber, and tzatziki sauce.

Recipe Tips and Notes

Not a fan of chopping finely? Just add all the ingredients needed for the Greek yogurt marinade to a food processor and blend it all up!
I would avoid marinating the chicken for longer than 12 hours. If you marinate the chicken for too long, it can start breaking down too much, and the texture will go from tender to mushy.
If grilling breasts, grill the chicken breasts on direct heat for 12 to 16 minutes, depending on the size of the breasts. Again, flip at the halfway mark.
If the chicken is sticking to the grill, give it another minute or two. When ready, it should stop sticking to the grill. If you try to flip it before it’s ready, you won’t get a nice sear mark, and you might end up with the chicken tearing.
Make sure to pat the chicken dry before adding to the marinade, so it will stick better.
Get more juice out of the lemon by rolling it under your palm on a counter. Also, don’t forget to zest your lemon before juicing!
To tell if your chicken is ready, use an instant-read thermometer to check that the internal temperature of the thickest part of the chicken is 165°F (74°C).

My Recommendation

This is my go-to meat thermometer for making sure that the internal temperature of my meat is good to go. It’s also magnetic so I have it on my fridge door to save drawer space!

Get it Now!

Make Ahead Tips

Meal prep: once cooled, store the cooked Greek yogurt chicken in an airtight container for up to 4 days in the fridge.
Freezer: let the chicken cool to room temperature and then store them in a freezer-safe bag, making sure to press most of the air out of the bag while sealing. Freeze for up to 3 months.

A plate of Greek yogurt marinated grilled chicken along with pita bread, mint leaves, fresh dill, lemon slices, cucumber, and tzatziki sauce with the chicken thigh being cut.

How do I make this on the stovetop?

Cook the chicken in an oiled skillet over medium heat for 10-12 minutes or until the thickest part of the meat reaches 165°F (74°C). Make sure to flip at the halfway mark.

How do I air fry this?

You can skip the grill or stovetop if it’s too hot out and easily make this recipe into an air fryer Greek yogurt chicken thighs recipe! Simply line your air fryer basket with foil (for easy cleanup!) and place the chicken thighs in the basket in a single layer. You will have to cook this in two batches. Air fry the chicken thighs at 400F for 10 to 15 minutes, depending on the thickness of your thighs. I do not flip them.