Yogurt Marinated Chicken
You can grill, bake or air fry this yogurt marinated chicken breast for juicy, flavorful results.
Servings: 4 servings
Ingredients
- 4 (6-ounce) chicken breast about 1 1/2 pounds
- ¼ cup Greek yogurt
- 4 garlic cloves minced
- 1 tablespoon lemon juice
- 2 teaspoons paprika
- ½ teaspoon onion powder
- ½ teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
To Grill The Chicken
- Pat the chicken breast with a paper towel to remove excess moisture. Pound the thicker end of the chicken to even out the sides for even cooking, if needed.
- Add Greek yogurt, lemon and garlic on top of the chicken and season with the paprika, onion powder, oregano, salt and pepper. Rub the chicken breasts with the yogurt and seasoning and coat well. Allow the chicken to marinade for at least 30 minutes or up to 24 hours.
- Preheat an outdoor grill to medium-high heat. Place the chicken on the grill and cook with the lid open for 6-8 minutes on one side without touching. Use tongs to flip the chicken and cook for 6-8 more minutes on the other side, until the chicken reaches internal temperature 160°F. Keep in mind that the temperature will continue to rise about 5 degrees after you remove from heat and the chicken rests.
- Transfer the chicken to a plate or cutting board and tent with aluminum foil, if desired. Allow them to rest for 5 minutes before slicing or serving.
To Bake The Chicken
- Preheat your oven at 425°F.
- Line a sheet pan or baking sheet with parchment paper to prevent sticking. Place the chicken breast on the pan with an inch or two in between each piece of chicken.
- Bake for 16-18 minutes or until the internal temperature reaches 165°F.
To Air Fryer The Chicken
- Preheat your air fryer for a few minutes at 375°F.
- Spray the basket with a light coating of non-stick spray. Place the chicken in an even layer leaving space between each breast. Air fry at 375°F for 8 minutes, then flip and air fry for 4-7 more minutes until the internal temperature reaches 165°F.
Video
Notes
My Top Tip: Marinate the chicken for a full 24 hours. This will give the chicken plenty of time to absorb all of the flavors from the marinade.
Storage: This chicken is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 4 days. When ready to eat, reheat in a skillet over medium heat until warmed through.
Freezing: You can freeze this chicken before or after cooking. If freezing before, just place the chicken in a freezer-safe bag with the marinade and freeze for up to four months. Thaw overnight in the refrigerator when ready to cook. If freezing after cooking, let the chicken cool completely, then place it in a freezer-safe container and freeze for up to four months. Thaw overnight in the refrigerator, then reheat in a skillet over medium heat until warmed through.
Nutrition
Serving: 1chicken breast | Calories: 212kcal | Carbohydrates: 3g | Protein: 38g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 785mg | Potassium: 695mg | Fiber: 1g | Sugar: 1g | Vitamin A: 550IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 1mg
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