Greek Yogurt Chicken Marinade (Grilled or Baked)
The yogurt marinade that makes chicken breast genuinely juicy.
Method · 7 steps
- 1
Pound chicken breasts to even 1/2-inch thickness between two sheets of parchment. This is the single biggest factor in juicy chicken.
- 2
In a large bowl, whisk Greek yogurt, olive oil, lemon juice, garlic, smoked paprika, cumin, oregano, salt, pepper, and cayenne.
- 3
Add chicken and turn to coat fully in the marinade. Cover and refrigerate at least 4 hours, ideally overnight. Minimum is 1 hour.
- 4
To grill: heat grill to 450°F. Wipe excess marinade off chicken (too much yogurt will burn). Grill 5-6 minutes per side until internal temp hits 165°F.
- 5
To bake: preheat oven to 425°F. Arrange chicken on a parchment-lined sheet pan with space between pieces. Bake 18-22 minutes until 165°F.
- 6
Rest chicken 5 minutes before slicing — this lets juices redistribute. Do not skip.
- 7
Slice against the grain and serve.
Chef's notes
- →Yogurt marinade goes weird over 24 hours — the acid eventually turns texture mushy. 12 hours is peak.
- →Pound the chicken. This is the #1 chicken-breast tip and everyone skips it.
- →Save 1/4 cup marinade BEFORE adding chicken to use as a dipping sauce (don't reuse marinade that's touched raw chicken).
Storage
Raw marinated chicken: 2 days in fridge. Cooked: 4 days fridge, 3 months freezer.
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