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A plate with greek yogurt chicken breast served with lemon halves and cilantro
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5 from 9 votes

Greek Yogurt Marinated Chicken

Greek Yogurt Marinated Chicken is tender and full of flavor. Marinating chicken breasts in creamy Greek yogurt, cilantro, and fresh lemon juice, makes them extra juicy. Make this Greek yogurt chicken for the most perfect (and quick) weeknight dinner in less than 15 minutes.
Prep Time10 minutes
Cook Time15 minutes
Marinating Time2 hours 15 minutes
Total Time2 hours 35 minutes
Course: Main Course
Cuisine: Mediterranean
Servings: 4
Calories: 214kcal

Ingredients

  • 1 1/2 pounds boneless skinless chicken breast
  • 3 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/2 cup water
  • 1/4 cup greek yogurt
  • 1 cup fresh cilantro packed tight
  • 1/3 cup fresh mint packed tight
  • 1 inch piece of ginger root
  • 5 garlic cloves

Instructions

  • Place the chicken breasts in a zip lock bag, pressing out all the air and sealing. Pound chicken to a one inch thickness using a mallet or rolling pin. Add in lemon juice and salt to the chicken if your bag is still intact, otherwise move to a new bag or a medium bowl. Cover or zip closed. Let sit in the fridge for 15 minutes.
  • In a blender or food processor, combine yogurt, mint, cilantro, ginger, garlic, with 1/2 cup water. Mix until smooth. Add in a little more water if the blender isn'f full enough.
  • Pour the marinade into the bag or bowl of raw chicken. Cover or zip closed. Put in the refrigerator for at least 2 hours, up to 24 hours.

How to Grill Chicken

  • Preheat a gas grill to 400° or a charcoal grill to medium-high.
  • Add olive oil to a paper towel (or grill brush) and rub on grill rack to coat.
  • Remove chicken from marinade. Grill, covered for 6-8 minutes. Then flip over and cook for an additional 6-8 minutes, until chicken is no longer pink. The cooking time may be a little longer or shorter based on the thickness of the chicken. If you want to keep the marinade to serve with the chicken, pour it into a small saucepan and heat to a boil. Boil for at least a minute. Serve with chicken.
  • Pull the chicken off the heat and let it rest on a plate for 5 minutes before cutting into it.

How to Sauté Chicken

  • Preheat a large skillet (I like to use an iron skillet) or grill pan to medium-high heat. Spray pan with a thin layer of cooking spray or olive oil. Let it heat up.
  • Add in the marinated chicken, cooking for 5-7 minutes on each side until the internal temperature is at least 165°F. The cooking time may be a little longer or shorter based on the thickness of the chicken.
  • Pull the chicken off the heat and let it rest on a plate for 5 minutes before cutting into it.

Notes

  • Make chicken spicy by adding a jalapeño to the marinade.
  • Use lime juice instead of lemon juice.
  • Grilled chicken will last 3-4 days in the refrigerator in an airtight container.
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results. 

Nutrition

Calories: 214kcal | Carbohydrates: 3g | Protein: 38g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 789mg | Potassium: 723mg | Fiber: 1g | Sugar: 1g | Vitamin A: 482IU | Vitamin C: 10mg | Calcium: 43mg | Iron: 1mg