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5 from 68 votes

Greek Yogurt Chicken Recipe

This Greek Yogurt Chicken is so tender and packed with flavor. It does require a few hours of marinating, but is definitely worth the wait. The marinade is full of garlic, shallot, lemon, and spices.
Prep Time2 hrs 30 mins
Cook Time30 mins
Total Time3 hrs
Course: Main
Cuisine: Greek
Diet: Gluten Free
Servings: 4 people
Calories: 528kcal
Author: Brianna May


  • ¾ cup plain Greek yogurt
  • ¼ cup olive oil
  • 3 Tablespoon apple cider vinegar*
  • 1 lemon juiced
  • 2 small shallots*
  • 10-12 cloves garlic
  • 1 Tablespoon smoked paprika
  • 1 Tablespoon dried oregano
  • 1 Tablespoon cumin
  • 1 teaspoon turmeric
  • ½ teaspoon dill weed
  • ½ teaspoon cayenne pepper
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 ½ pounds boneless skinless chicken thighs*


  • Add all of the marinade ingredients into the bowl of a large food processor.
  • Pulse until smooth.
  • Place the chicken thighs into a zip top bag. Pour the marinade over the chicken.
  • Tightly seal the bag and massage the chicken so it is all coated in the marinade. Marinate for 2-12 hours.
  • Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Place the chicken thighs in a single layer so they are not overlapping, shaking off excess marinade.
  • Bake for 25-30 minutes. Broil on high for 2-3 minutes or until slightly blackened.


  • Apple Cider Vinegar: Substitute for white or red wine vinegar. 
  • Shallot: Substitute for half of a red or white onion.
  • Smoked Paprika: Be sure to use smoked paprika instead of regular. It has a much richer flavor. 
  • Chicken Thighs: Substitute for boneless skinless chicken breasts. Dark meat tends to be more moist and tender so I prefer it.
  • Marinate the chicken for at least 2 hours. This time allows the yogurt and all of the aromatics to tenderize and flavor the chicken. However, I do not recommend marinating it for more than 12 hours. 
  • Use a meat thermometer. Chicken thighs should be cooked to an internal temperature of 165-170 degrees. Using a thermometer ensures you do not over or under cook the chicken.  
  • Broil. The high heat adds some char which deepens the flavor and color of the chicken.


Calories: 528kcal | Carbohydrates: 12g | Protein: 60g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 271mg | Sodium: 1437mg | Fiber: 3g | Sugar: 3g