Greek Yogurt Marinated Chicken (Print)

This tangy marinade makes the chicken juicy and flavorful, perfect for any cooking method: grill, oven, or pan.

# Ingredients:

→ Marinade

01 - ½ cup chopped fresh parsley
02 - 1 teaspoon lemon zest
03 - ½ teaspoon black pepper
04 - 1 teaspoon kosher salt
05 - 1 teaspoon dried oregano
06 - ½ teaspoon onion powder
07 - 1 teaspoon cumin powder
08 - 1 teaspoon paprika
09 - ¼ cup fresh lemon juice
10 - 1 cup thick Greek yogurt
11 - 3 cloves garlic, finely chopped
12 - 3 tablespoons olive oil

→ Main Protein

13 - 1½ pounds of skinless, boneless chicken breasts or thighs
14 - 2 tablespoons oil for cooking

# Steps:

01 - In a big bowl, stir together the yogurt, garlic, lemon zest, juice, olive oil, herbs, and spices until smooth.
02 - Place the chicken into the bowl with the marinade, covering it completely. Let it chill in the fridge for 4 to 12 hours.
03 - Take the chicken out of the marinade, remove extra bits, and sprinkle on a little salt and pepper. Toss the marinade.
04 - Preheat your grill to 450°F. Rub oil on the grates. Cook chicken for about 8-10 minutes, flipping halfway, until it hits 165°F inside.
05 - Heat the oven to 425°F. Bake the chicken for 18 to 22 minutes. Check for 165°F internal temperature.
06 - Cook the chicken in a hot skillet with oil over medium-high heat for 10-12 minutes, flipping once. Internal temperature should be 165°F.
07 - Cover chicken with foil and let it sit for 5-10 minutes before digging in.

# Notes:

01 - Great for both chicken breasts and thighs.
02 - You can prep it the night before if needed.
03 - Keeps well for 2 days stored in the fridge.

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