Greek Yogurt Marinated Chicken – juicy chicken packed with lemon herb flavor – 3 easy cooking options – classic Greek taste!
This Greek Chicken marinade whips up with a few simple ingredients in 5 minutes and make the chicken JUICY and loaded with lemon, garlic and herb flavor.
Cook in a skillet, outdoor grill, bake or air fry – choose what works best for you. It’s the ideal weeknight meal, great for meal prep or backyard gatherings all summer long.
What I love about this recipe:
- Reserved marinate (separate from chicken) makes a great salad dressing too.
- 3 cooking options meals I can make it anytime all year.
- Versatile – cook whole pieces of marinated chicken or cube and skewer with veggies.
Greek Yogurt Chicken Ingredients:
- boneless chicken breasts or thighs
- olive oil
- whole lemon
- red wine vinegar
- honey
- garlic clove
- plain Greek yogurt
- salt and black pepper
- dill (fresh OR dry)
- dry oregano
Tips for the best Greek Yogurt Chicken:
- Marinate at least 15 minutes up to overnight (I aim for 2 hours).
- Cooking time will vary with thickness of chicken.
- Salad dressing – refrigerate 1/4 cup of marinade (before adding chicken!)
- Use a meat thermometer for perfectly cooked chicken every time.
- Sear chicken for added flavor.
Variations and subs to this recipe:
- Use fresh herbs instead of dry.
- Sub boneless skinless chicken thighs instead for breasts.
- Use 1/4 teaspoon garlic powder in he marinade instead of garlic cloves.
- Chicken kabobs: cube and skewer chicken with fresh vegetables and grill as kabobs.
Cooking methods:
- Air fry.
- Oven bake.
- Outdoor grill.
How to make Greek Yogurt Chicken:
Add the marinade ingredients in a medium bowl. Whisk to combine well.
Add the chicken to a large zip top bag or other airtight container then pour the marinade over the top.
Refrigerate at least 15 minutes to 2 hours up to overnight.
AIR FRY:
Preheat air fryer to 400 degrees then spray air fryer basket.
Remove chicken from the marinade, shaking off any excess. Season with salt and black pepper then add to the air fryer basket in a single layer.
Cook 5 minutes then flip and continue cooking another 4-5 minutes or until you reach an internal temperature of 160 degrees. Remove and rest a couple of minutes. Internal temp will rise to 165 and you’re ready to eat.
Cooking time will vary with size of the chicken pieces.
GRILL:
Remove chicken from the marinade, shaking off any excess. Season with salt and black pepper.
Preheat grill to medium-high heat. Brush or spray grates with oil. Add chicken and cook 5 minutes on one side. Use tongs to flip to the other side and continue cooking 4-5 minutes or until you reach an internal temperature of 160 degrees. Remove and rest a couple of minutes. Internal temp will rise to 165 and you’re ready to eat.
Cooking time will vary with size of the chicken pieces.
BAKE:
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Add chicken to the pan. Bake 12-14 minutes or until you reach an internal temperature of 160 degrees. Remove and rest a couple of minutes. Internal temp will rise to 165 and you’re ready to eat.
Cooking time will vary with size of the chicken pieces.
What to serve with Greek Yogurt Chicken:
To make the Greek pizza you see above, here’s what you’ll need:
- Stonefire Naan Rounds
- Tzatziki (store bought or click for my homemade recipe)
- Greek Chicken
- Sliced cucumbers
- Fresh sliced tomatoes OR roasted tomatoes
- Red onion (I roasted the onion with the tomatoes)
- Feta cheese
This chicken is also perfect for Greek chicken gyros or Greek chicken bowls or make a Greek salad:
- lettuce
- cherry tomatoes
- red onions
- kalamata olives
- feta cheese
Here are a few easy sides I love with this chicken:
Tzatziki sauce – tangy, creamy Greek yogurt sauce.
Hummus – homemade hummus made in the blender or food processor in just 10 minutes!
Whipped Garlic Feta Dip – creamy 10 minute healthy dip with Greek yogurt, garlic and feta.
Greek Orzo Salad – cold Mediterranean salad with pesto, orzo, grape tomatoes, bell peppers and chickpeas.
You can even use this chicken recipe to make the ultimate Greek Nachos – a complete meal made with warm pita bread!
Looking for more easy chicken recipes?
Below are a few of my favorite delicious recipes with chicken as the star!
Air Fryer Breaded Parmesan Crusted Chicken
Enjoy!
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Best Greek Yogurt Chicken
Equipment
- Air fryer, oven OR outdoor grill 3 cooking options
Ingredients
- 1 1/4 pounds boneless skinless chicken breasts
- 1/4 cup olive oil
- 1/2 lemon juiced
- 1 tablespoon red wine vinegar
- 1/2 teaspoon honey
- 1 large clove garlic minced
- 1/4 cup plain Greek yogurt
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon dill fresh or dry
- 1/2 teaspoon oregano dry
Instructions
MARINATING THE CHICKEN:
- Add the marinade ingredients in a medium bowl. Whisk to combine well.
- Add chicken to a ziptop bag, pour the marinade over the top and refrigerate 15 minutes to 2 hours.
- NOTE: cook times will vary with the size of the chicken pieces. Cook to an internal temp of 160 degrees. Rest 5 minutes to let chicken come to 165 degrees.
AIR FRY:
- Preheat air fryer to 400 degrees then spray air fryer basket.Remove chicken from the marinade, shaking off any excess. Season with salt and black pepper then add to the air fryer basket in a single layer.Cook 5 minutes then flip and continue cooking another 4-5 minutes or until you reach an internal temperature of 160 degrees. Remove and rest a couple of minutes. Internal temp will rise to 165 and you’re ready to eat.
BAKE:
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Remove chicken from the marinade, shaking off any excess. Season with salt and black pepper.Add chicken to the pan. Bake 12-14 minutes or until you reach an internal temperature of 160 degrees. Remove and rest a couple of minutes. Internal temp will rise to 165 degrees.
OUTDOOR GRILL:
- Remove chicken from the marinade, shaking off any excess. Season with salt and black pepper.Preheat grill to medium-high heat - about 400 degrees. Brush or spray grates with oil. Add chicken and cook 5 minutes on one side. Use tongs to flip to the other side and continue cooking 4-5 minutes or until you reach an internal temperature of 160 degrees.Remove and rest a couple of minutes. Internal temp will rise to 165 and you’re ready to eat.



















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