This spicy greek yogurt chicken marinade is so moist and flavorful. Prep it ahead of time and then throw it on a sheet pan in the oven or toss it on the grill for a quick, healthy dinner.
Just popping in to share this new recipe for Spicy Yogurt Marinated Chicken! It’s been a while since I marinated anything and man did I forget just how much flavor it can add. This is one of those recipes that’s perfect for food prep because you can just toss everything into a Ziploc bag over the weekend and then toss it into the oven or onto the grill on Monday or Tuesday for an easy dinner.
I used chicken thighs when I made it but you could also use chicken breasts. Since I’ve been pretty into sheet pan meals lately, I cooked him in the oven with some green beans on one pan and roasted some sweet potato slices on another. With summer quickly approaching, this recipe would also be perfect for grilling. Put the chicken on the grill with some quick veggie kabobs and boom! Dinner is served.
Greek Yogurt Chicken Marinade
If you’re using a sheet pan, you may want to use some foil for a divider. The chicken is juicy and will release some liquid. I covered half my pan with foil to contain the chicken and then tossed my green beans on the other half of the pan. If you’re not a fan of roasting two pans in the oven at once, toss a few sweet potatoes in the microwave while the chicken and beans are cooking in the oven!
Here’s how you make it:Print
Greek Yogurt Chicken Marinde
This Spicy Greek Yogurt Chicken Marinade is so moist and flavorful. Prep it ahead of time and then throw it on a sheet pan in the oven or toss it on the grill for a quick, healthy dinner.
- Prep Time: 5 min
- Cook Time: 20 min
- Total Time: 25 minutes
- Yield: serves 4-6 1x
1.5 pounds boneless, skinless chicken thighs (or breasts)
3/4 cup plain greek yogurt (regular works too)
1 tsp paprika
2 tsp cumin
1 Tbsp cayenne pepper
1 tsp dried oregano
4 cloves garlic, minced
juice from one lime
pinch of salt and pepper
- Combine all ingredients in a large Ziploc bag.
- Close tightly and use your hands to mix everything around and make sure the chicken is well coated.
- Marinate in the fridge at least 2 hours. (24 hours is best!)
- Remove the chicken and cook as desired, discarding the remaining marinade. I cooked mine on a sheet pan with green beans at 400 for 15-25 minutes. Time will vary depending on the thickness of your chicken. Check internal temperature until it reaches 165. You may need to remove the green beans before your chicken is done!
To cook the sweet potatoes, thinly slice, spray with oil, season as desired and bake at 400 or 425 for 20-25 min flipping once.
This is so so easy and full of spice. You can dial back the cayenne if you don’t want it as spicy. You could also try a different combo of spices. Add some turmeric, swap the lime juice for lemon juice, try chili powder instead of cumin etc!
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Can you rate this on the spice-o-meter? Looks delish!
it’s decently spicy. I would maybe scale back on the cayenne at first if you’re worried. You can always add more later or next time.
Geraldine McMath says
Perfect! Can’t wait to try this.
Thanks so much for sharing this.
Joyce M says
I did this today for dinner and hubby was totally blown over… the yogurt marinade is fantastic! I used Chicken Breadt Fillets and it still came out nice and juicy… thank you. This recipe is a keeper and is now part of our menu rotation. We love it x