Greek Yogurt Chicken Recipe

Perfectly juicy, beautifully tangy, and bursting with bold flavor, this Greek yogurt chicken recipe transforms simple ingredients into a tender, flavor-packed Mediterranean masterpiece. Thanks to a rich and creamy lemon and garlic-infused Greek yogurt marinade that locks in moisture, tenderizes, and infuses every bite with bright flavor, this yogurt marinated chicken is equal parts effortless and irresistibly delicious.

📝 Ingredients

• 1 Cup Whole Milk Greek Yogurt ((227 grams))
• 4 cloves Garlic (– peeled and grated - DIVIDED)
• 2 medium Lemons (– 4 TBS juice + 2 tsp zest - DIVIDED)
• 3 TBS Olive Oil
• 5 TBS Honey (- DIVIDED)
• 2 tsp EACH: Dried Parsley and Dried Basil
• 2 tsp Dijon Mustard (- DIVIDED)
• 1 tsp Worcestershire Sauce
• 3/4 tsp EACH: Onion Powder and Dried Thyme
• To taste Kosher Salt and Ground Black Pepper
• 1 1/2 pounds Boneless Skinless Chicken Breast or Thighs ( – cut into 1 to 1.25-inch cubes)
• 1/2 cup Greek Yogurt ((113 grams))
• 1 TBS EACH: Fresh Basil and Fresh Dill (- packed)

👨‍🍳 Instructions

1. 1Make the Greek Yogurt Marinade: In a large bowl, combine 1 cup of yogurt with 3 cloves of grated garlic, 3 tablespoons lemon juice. 1 ½ teaspoons lemon zest, olive oil, 3 tablespoons honey, dried parsley, dried basil, 1 teaspoon Dijon, Worcestershire, onion powder, dried thyme, 1 teaspoon salt and ½ teaspoon black pepper. Grab a whisk and vigorously stir the ingredients to combine.
2. 2Reserve Some Marinade: Remove 1/3 cup of the marinade, cover, and set aside in the fridge to use as a basting sauce. (Note: I like to stir in a tablespoon of oil to make the marinade a little looser and easier to baste, but please do what you like.)
3. 3Marinate the Chicken: Add the chicken to the marinade and toss well to coat the chicken in the Greek yogurt marinade. Then cover the bowl and set it aside in the fridge for at least 4 hours, or up to overnight.
4. 4Make the Herb Dipping Sauce - Optional: Make the Herb Dipping Sauce: To the bowl of a food processor, add the Greek yogurt, 1 grated clove of garlic, 2 tablespoons honey, 1 teaspoon Dijon, ½ teaspoon lemon zest, 1 tablespoon lemon juice, fresh basil, fresh dill, heaping ¼ teaspoon kosher salt, and scant 1/8 tsp ground black pepper. Cover the food processor bowl and process and process until combined. Then stop and use a rubber spatula to scrape the sides and bottom of the food processor bowl. Recover the bowl and process until smooth.Uncover the bowl, use a spoon to taste the sauce, and adjust it to suit your tastebuds. Then set it aside in the fridge until ready to use.
5. 5Preheat Grill and Skewer Chicken: Preheat a gas or electric grill to medium-high heat (around 425 to 450-degrees Fahrenheit) and lightly coat the grill grates with oil to prevent sticking. Drain the chicken from the marinade, discarding the marinade. Then, thread the marinated chicken onto skewers, aiming for 4-6 pieces of chicken per skewer, depending upon the length of your skewers. (Note: If you’re using wooden skewers, make sure to soak them in cool water 20-30 minutes before using to prevent them from burning up on the grill.)
6. 6Grill Marinated Chicken: Use paper towels to pat the chicken mostly dry and then lightly spray with non-stick cooking oil to prevent sticking.Add the chicken to the hot grill and cook for 6-10 minutes, turning once during grilling and basting with the reserved yogurt marinade (from step 1) during the last few minutes of cooking, until the chicken is cooked through and reaches an internal temperature of 165-degrees Fahrenheit.
7. 7Let Chicken Rest: Transfer the grilled chicken to a clean work surface and tent lightly with foil and let rest for at least 2-3 minutes before serving.
8. 8Serve Greek Yogurt Chicken with Dipping Sauce: Serve Greek Yogurt Chicken with Herb Dipping Sauce: Transfer the chicken to a serving platter and drizzle the yogurt sauce over the top. Garnish with fresh herbs and serve with the remaining herby sauce and lemon wedges on the side. Enjoy immediately.