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Yogurt Marinated Chicken Recipe

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4.3 from 80 reviews

This Yogurt Marinated Chicken recipe features tender chicken cutlets marinated in a flavorful mix of Greek yogurt, lemon, garlic, and aromatic spices. The marinade not only infuses the chicken with vibrant flavors but also helps keep it juicy and tender. You can cook the marinated chicken using three different methods: pan-frying, air frying, or baking, making it a versatile and delicious option for any meal.

  • Total Time: 1 hour 30 minutes (includes marinating and cooking time)
  • Yield: 8 servings

Ingredients

Chicken and Marinade

  • 1½-2 lbs chicken cutlets (about 8 pieces)
  • 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

Instructions

  1. Make the Marinade: Combine the Greek yogurt, olive oil, honey, lemon juice and zest, minced garlic, chopped parsley, salt, black pepper, paprika, onion powder, oregano, basil, cayenne pepper, coriander, and cumin in a large bowl. Whisk together thoroughly to form an even marinade.
  2. Marinate the Chicken: Add the chicken cutlets to the bowl and toss well to coat each piece evenly with the marinade. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour or up to 24 hours to allow the flavors to penetrate the chicken.
  3. Bring to Room Temperature: Remove the chicken from the refrigerator about 20 minutes before cooking so it can come to room temperature, promoting even cooking.
  4. Pan Fry the Chicken: Heat 2-3 tablespoons of olive oil in a large frying pan over medium-high heat. Once hot, add the marinated chicken cutlets and cook undisturbed for 2-3 minutes to avoid sticking, then flip and cook the other side for another 2-3 minutes. Cook until the internal temperature reaches 160 °F. Remove from the pan, cover with foil, and let rest for 5 minutes; the temperature will continue to rise.
  5. Air Fry the Chicken: Preheat the air fryer to 375 °F. Spray the air fryer basket with cooking spray. Arrange the chicken cutlets in a single layer in the basket. Cook for 7 minutes, flip the chicken over, then cook for another 7 minutes or until the internal temperature reaches 165 °F. Cooking times may vary depending on the air fryer model.
  6. Bake the Chicken: Preheat the oven to 425 °F. Line a baking sheet with parchment paper and place the marinated chicken cutlets evenly spaced on the tray. Bake for 15-20 minutes, depending on the thickness of the chicken, until the internal temperature reaches 165 °F.
  7. Serve: Garnish the cooked chicken with a sprinkle of salt to taste, slice it as desired, and serve immediately while warm.

Notes

  • The marinade can be made up to 24 hours in advance for deeper flavor.
  • Adjust cayenne pepper for desired spiciness.
  • Use a meat thermometer to ensure proper internal temperatures for safety and juiciness.
  • Resting the chicken after cooking allows the juices to redistribute, keeping it moist.
  • If pan-frying, avoid flipping the chicken too early to prevent sticking.
  • Author: Madelynn
  • Prep Time: 15 minutes (plus at least 1 hour marinating time)
  • Cook Time: 15-20 minutes depending on cooking method
  • Category: Main Course
  • Method: Frying
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/yogurt-marinated-chicken-recipe/