Yogurt Marinated Chicken
Yogurt Marinated Chicken is a delightful dish that brings a world of flavor and tenderness to your table. The magic of this recipe lies in the yogurt marinade, which not only infuses the chicken with a zesty taste but also helps to tenderize the meat, ensuring juicy bites with every forkful. This dish is perfect for a family weeknight dinner or for impressing guests at a gathering, offering a simple yet sophisticated option that pleases a crowd.
What makes this recipe a go-to is its flexibility; you can easily adjust the spices to suit your palate or pair it with a range of sides, from fresh salads to warm, crusty bread. With the flavor of garlic, fresh herbs, and spices dancing together, this dish is one that will have everyone coming back for seconds!
This is what the finished dish looks like when perfectly baked.
Ingredients
- 1½-2 lbs chicken cutlets (I used 8)
- 1/2 cup plain full fat Greek yogurt
- 1/4 cup olive oil
- 1 tbsp honey
- 1 lemon (juiced, about 1/4 cup)
- 1 tsp lemon zest
- 5 garlic cloves (minced)
- 1 tbsp fresh parsley (chopped fine)
- 1/2 tsp salt (or more to taste)
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp cayenne pepper
- 1/4 tsp coriander
- 1/4 tsp cumin
Gather your ingredients for a delicious and flavorful meal preparation.
Directions
- In a large bowl, combine the yogurt, olive oil, honey, lemon juice, lemon zest, minced garlic, chopped parsley, salt, black pepper, paprika, onion powder, oregano, basil, cayenne pepper, coriander, and cumin. Whisk together until well mixed.
- Add the chicken cutlets to the marinade and toss to coat them evenly.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours for maximum flavor.
- Before cooking, allow the marinated chicken to come to room temperature for about 20 minutes.
- For Pan Frying: Heat a tablespoon of olive oil in a skillet over medium heat. Cook the chicken for about 5-7 minutes on each side, until golden brown and cooked through.
- For Air Frying: Preheat your air fryer to 375°F (190°C). Place the chicken cutlets in a single layer and cook for about 10-12 minutes, flipping halfway through.
- For Baking: Preheat your oven to 400°F (200°C). Place the chicken cutlets on a baking sheet lined with parchment paper and bake for 20-25 minutes or until the internal temperature reaches 165°F (74°C).
Tips & Variations
- Ingredient Substitutions: You can use low-fat yogurt for a lighter option or swap out the chicken for boneless pork chops or tofu for a vegetarian take.
- Optional Variations: Try adding spices like cumin or smoked paprika for a smokier flavor, or add a bit of honey for sweetness.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in the microwave until warmed through.
Recipe Information
- Prep time: 15 minutes (plus marinating time)
- Cook time: 20-30 minutes
- Total time: 35 minutes (plus marinating)
- Servings: 4-6
- Difficulty level: Easy
An image to inspire your cooking journey.
Yogurt Marinated Chicken
350kcal
Ingredients
For the Marinade
- 1.5-2 lbs chicken cutlets (I used 8)
- 1/2 cup plain full fat Greek yogurt
- 1/4 cup olive oil
- 1 tbsp honey
- 1 lemon (juiced, about 1/4 cup)
- 1 tsp lemon zest
- 5 cloves garlic (minced)
- 1 tbsp fresh parsley (chopped fine)
- 1/2 tsp salt (or more to taste)
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp cayenne pepper
- 1/4 tsp coriander
- 1/4 tsp cumin
Method
Preparation
- In a large bowl, combine the yogurt, olive oil, honey, lemon juice, lemon zest, minced garlic, chopped parsley, salt, black pepper, paprika, onion powder, oregano, basil, cayenne pepper, coriander, and cumin. Whisk together until well mixed.
- Add the chicken cutlets to the marinade and toss to coat them evenly.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours for maximum flavor.
- Before cooking, allow the marinated chicken to come to room temperature for about 20 minutes.
Cooking
- For Pan Frying: Heat a tablespoon of olive oil in a skillet over medium heat. Cook the chicken for about 5-7 minutes on each side, until golden brown and cooked through.
- For Air Frying: Preheat your air fryer to 375°F (190°C). Place the chicken cutlets in a single layer and cook for about 10-12 minutes, flipping halfway through.
- For Baking: Preheat your oven to 400°F (200°C). Place the chicken cutlets on a baking sheet lined with parchment paper and bake for 20-25 minutes or until the internal temperature reaches 165°F (74°C).
Notes
Ingredient Substitutions: You can use low-fat yogurt for a lighter option or swap out the chicken for boneless pork chops or tofu for a vegetarian take. Optional Variations: Try adding spices like cumin or smoked paprika for a smokier flavor, or add a bit of honey for sweetness. Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in the microwave until warmed through.