This Greek yogurt chicken marinade will knock your socks off! Tangy, juicy, and bursting with fresh flavor, they're seriously easy to throw together with minimal work for you and can easily be prepped ahead. Just pop it in the oven or onto the grill for a killer dinner!
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Why You'll Love Greek Yogurt Marinated Chicken Thighs:
I've made many a roast chicken recipe in my time, including a few involving chicken and yogurt. They were all different and tasty in their own way. But being that I really don't enjoy yogurt on its own, this kick ended as quickly as it began (leftover yogurt often goes to waste in our home — even the girls can be hit-or-miss with it).
That said, this yogurt marinated chicken thigh recipe totally has my heart. And while not totally authentic Greek cuisine, it's inspired by the delicious flavors of this beautiful culture. The tang of the yogurt mixed with the acidity of the lemon and the deliciously fragrant fresh thyme and parsley combine so beautifully with the savory garlic.
I encourage you to make extra because you will want seconds. It also made a delicious lunch the next day. Here are just a few more reasons to love this:
- Made with a handful of simple ingredients
- Easy to throw together in minutes
- Can be prepped the night before
- Bake or grill the chicken, whichever is easiest
- Goes with all your favorite side dishes
Ingredient Information And Substitutions
- Chicken- You can use whatever cuts of chicken you prefer. I like to use bone-in chicken thighs. Just be sure to adjust the cooking time accordingly to reach the temperature safety zone (165 degrees F in the thickest part).
- Greek Yogurt- This has a thicker texture and tangier flavor than regular plain yogurt, though you could totally use the other in a pinch.
- Olive Oil- Has a mild flavor that goes really well with lemon and herbs. Avocado oil is a great alternative.
- Lemons- Juice one lemon for the marinade, then slice the other into wedges for serving. Feel free to reduce the amount of lemon juice by half for a more subtle flavor or add more if you're a lemon lover.
- Herbs and Seasonings- I like to use fresh parsley and thyme in the marinade, plus more parsley as garnish. If you have lemon thyme available, that's even better! You can also use dried herbs — just reduce the amounts to 1 teaspoon of dried parsley and ½ teaspoon of dried thyme. And don't forget the garlic powder, salt, and pepper!
How To Make Greek Roast Chicken
Step 1- Make yogurt marinade for chicken.
Whisk together Greek yogurt, lemon juice, olive oil, herbs, and seasonings in a large bowl.
Step 2- Add chicken.
Add chicken thighs to the bowl and mix until every piece is well coated. Let sit for at least 15 minutes, or cover and refrigerate overnight.
Step 3- Bake.
Grease a 9 x 13 pan, then place the Greek yogurt marinated chicken into the pan, skin side up. Bake for 40-50 minutes at 425 degrees F, until they reach an internal temperature of 161-162 degrees F. You can also grill on a preheated and greased grill for 5 minutes per side until they reach an internal temperature of 161-162 degrees F.
Remove thighs from the oven and let them rest for 5 minutes. Garnish with extra chopped parsley, then serve with lemon wedges and your choice of sides.
Frequently Asked Questions
For best results, I like to cook yogurt marinated chicken thighs at 425 degrees for around 45 minutes or until they are fully cooked through.
Cooking at a higher temperature — it ensures a juicy inside and nice crispy skin on the outside. When the chicken thighs are close to the desired temperature, you can always put them under the broiler for a couple of minutes if the skin isn't crispy enough. Just be sure to keep a close eye on them so they don't burn.
The safe temperature for consuming poultry is 165 degrees internal temperature at the thickest part of the meat. I use an instant-read thermometer and remove them from the oven when the temperature is 161 degrees. Then, I let them rest for 5 minutes. During the resting time, the chicken thighs will continue to cook and reach 165 degrees, and the juices will also redistribute throughout the meat — don't skip this step!
Yes! Heat half the grill over high heat and the other side of the grill over low heat. Start on the high heat side and cook for a couple minutes per side starting with the skin side down. Move the chicken to the low heat side and cook until the internal temperature reaches 161 degrees. Remove and rest 5 minutes before serving.
Tips For Making Chicken Thighs With Yogurt Marinade:
- Marinate the chicken in a glass bowl or a plastic zipper bag- Sometimes the acid from the lemon can react with metal bowls causing a weird flavor — so avoid metal!
- You can marinate this a day ahead, but at least 15-20 minutes is enough if you're short on time. And don't leave yogurt marinated chicken thighs longer than 24 hours or the chicken will start to break down.
- Be sure to grease your pan to avoid sticking- I use cooking spray. If grilling, grease the grill before heating.
- Ingredients to prep ahead- Clean and chop the herbs, then mix up the yogurt marinade for chicken. Marinate up to 24 hours in the refrigerator before cooking.
- Leftovers and storage- Greek yogurt marinated chicken is best served right away, but leftovers last for up to 3 days covered in the refrigerator or 3 months in the freezer. These can be reheated in the oven or in the microwave.
What To Serve With Greek Chicken Thighs
The flavors in this chicken yogurt marinade are bright, tangy, and herbaceous, so you have plenty of options available to make this dish a meal.
I usually throw together a quick salad or some rice pilaf, maybe some roasted broccoli if I feel like it. If you have some extra time to space, try one of these tasty sides:
Other Chicken Thigh Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Greek Yogurt Chicken
Equipment
Ingredients
- 2 pounds bone-in chicken thighs around 5-6 thighs total depending on their size
- 5.3 ounces container Greek yogurt
- 2 Tablespoons lemon juice or half if you don't like a strong lemon flavor + some extra lemon wedges for garnish
- ¼ cup olive oil
- 1 Tablespoon chopped fresh parsley + a little extra for garnish
- 1 ½ teaspoons chopped fresh thyme expert tip: if you have lemon thyme available its even better!
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a large bowl, whisk together Greek yogurt, lemon juice, olive oil, parsley, thyme, garlic powder, salt and pepper until well combined.
- Add chicken pieces into the yogurt mixture and mix until the chicken is fully coated.
- Marinate for at least 15 minutes, even better if it's overnight.
- When you're ready to cook the chicken thighs, place them into a greased 9" x 13" baking pan, skin side up.
- Bake at 425 degrees for 40-50 minutes or until golden brown and crispy with an internal temperature of 162 degrees. Or grill on a greased, preheated grill for 4-5 minutes per side or until golden brown and crispy with an internal temperature of 162 degrees.
- Remove from the oven and rest for 5 minutes to bring the temperature up to 165 degrees. Garnish with additional lemon wedges and chopped parsley and serve immediately!
Video
Notes
- Marinate the chicken in a glass bowl or a plastic zipper bag- Sometimes the acid from the lemon can react with metal bowls causing a weird flavor — so avoid metal!
- You can marinate this a day ahead, but at least 15-20 minutes is enough if you're short on time. And don't leave yogurt marinated chicken thighs longer than 24 hours or the chicken will start to break down.
- Be sure to grease your pan to avoid sticking- I use cooking spray. If grilling, grease the grill before heating.
- Ingredients to prep ahead- Clean and chop the herbs, then mix up the yogurt marinade for chicken. Marinate up to 24 hours in the refrigerator before cooking.
- Leftovers and storage- Greek yogurt marinated chicken is best served right away, but leftovers last for up to 3 days covered in the refrigerator or 3 months in the freezer. These can be reheated in the oven or in the microwave.
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