Why I love this yogurt marinated chicken
This is one of those chicken recipes that doesn’t get enough credit – just like my lemon rosemary broiled chicken breast or easy ginger lime chicken marinade. They’re simple to put together and way better than a plain chicken.
We use this marinade all the time, and it never disappoints. It can be baked, broiled or even grilled, and we use it to make chicken sandwiches, or when we want to prep chicken for adding to salads. It even makes a great chicken gyro marinade.
I love serving this recipe with a simple cucumber salad and garlic rice, but it’s super versatile and can be paired with so many things.
Here’s what you’ll need to make it
As an Amazon Associate, I earn a commission from qualifying purchases at no added cost to you. Affiliate links will be noted as such, and I will never recommend a product that I don’t use or trust.
How to make yogurt marinated chicken
Pound the chicken. To ensure your chicken cooks evenly, make sure you pound the chicken breast to about 1-inch in thickness. I do this with a rolling pin or the base of a saucepan until it looks uniformly thick.
Mix the marinade. Combine the yogurt, garlic, lemon juice, salt and herbs together in a small bowl. Whisk until smooth. Add the chicken to the bowl and cover or transfer everything to a zip top bag.
Marinate the chicken. Allow the chicken to rest for at least 1 hour, preferably overnight.
Cook the chicken. To bake the chicken, preheat your oven to 400˚F and line a baking dish with foil, parchment or coat with olive oil. Place the chicken on top and bake for 20 – 25 minutes.
This will vary depending on thickness and overall size of each chicken breast. Make sure the internal temperature of the chicken breast has reached 165˚F before removing.
FAQs and tips for making yogurt marinated chicken
Using yogurt to marinate chicken helps made the chicken extra tender. Yogurt can do this without making the chicken too tough or rubbery.
Yogurt can work quickly for a marinade so you won’t have to do it too far ahead of time, which can make for a quick meal (I recommend marinating for at least 1 hour), but you can leave it for up to 24 hours and still have delicious chicken.
You can freeze the marinated chicken for up to a month. Just take it out and put it in the fridge the night before you want to cook it.
More coconut yogurt recipes you’ll enjoy
Other great chicken recipes you should try
- Lemon rosemary broiled chicken breast
- Pan seared chicken breast
- Baked honey mustard chicken thighs
- Chicken puttanesca with Israeli couscous
Yogurt Marinated Chicken
Yogurt marinated chicken is a simple recipe that’s perfect for those busy weeknight dinners. Marinating the chicken in unsweetened coconut yogurt adds an extra level of flavor to the chicken while infusing it with garlic, spices and a zip of lemon. I love serving this recipe with a simple cucumber salad and garlic rice, but it’s super versatile and can be pairs with so many things.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Mains
- Method: Baking
- Diet: Gluten Free
- 4 chicken breast, pounded to about 1-inch thickness
- 1 cup unsweetened, plain coconut yogurt
- 2 tablespoons lemon juice (1 lemon)
- 1 tablespoon minced garlic
- 2 teaspoons coarse salt
- 1 teaspoon Italian seasoning (or z’atar)
- 1/4 teaspoon black pepper
- Combine marinade ingredients in a medium mixing bowl. Whisk until smooth.
- Add chicken and cover (or transfer to a zip-top bag). Allow the chicken to marinate in the refrigerator until ready to use.
- Preheat oven to 400˚F. Remove chicken from the marinate and pat dry. Transfer to a baking dish and bake for about 20 minutes, or until the internal temperature reaches 165˚F.
- Serving Size: 1 Chicken Breast
- Calories: 110
- Sugar: 3.1 g
- Sodium: 1201.1 mg
- Fat: 4.4 g
- Saturated Fat: 1.9 g
- Carbohydrates: 4.4 g
- Fiber: 0.3 g
- Protein: 13 g
- Cholesterol: 29.9 mg
Keywords: yogurt chicken, chicken marinade, easy chicken recipe, greek chicken, Italian chicken marinade
Last Updated on October 15, 2021 by Melissa Belanger