Juicy Grilled Yogurt Chicken (Plus Easy Baked Method)
There’s something deeply satisfying about the sound of yogurt-marinated chicken hitting a hot grill. Just one tub of yogurt transforms everyday poultry into something tender, flavorful, and endlessly versatile. Leftovers are perfect for salads, wraps, bowls, and more. Fire up the grill, invite a few friends over, and let this unfussy recipe do the rest.
Why Yogurt Works
Yogurt’s lactic acid loosens tough protein strands more gently than vinegar or citrus, so the meat stays juicy instead of turning mushy. Its creamy texture also helps spices cling, forming those coveted grill-pan crusts (Serious Eats).
This marinade even works for notoriously dry boneless skinless chicken breasts! The secret is to pound them to a ½-inch thickness. See my tips below:
Nicki's Tip: Chicken breasts have a tendency to turn dry and tough on the grill since they’re thick and unevenly shaped. To get juicy, tender grilled chicken breasts, pound them to a ½-inch thickness. This allows them to cook evenly and quickly without drying out. You can do this between two sheets of parchment paper or plastic wrap using the flat side of a meat mallet (or rolling pin), or you can ask your butcher to do it for you. There’s no need to pound chicken thighs, since they’re thinner and have a higher fat content.
Ingredients You’ll Need
- Plain whole-milk yogurt: Tenderizes and adds tang while coating the chicken in a protective layer. (Swap in Greek yogurt for a thicker crust or unsweetened coconut yogurt for dairy-free.)
- Boneless chicken thighs or chicken breasts: Thighs stay extra juicy, while pounded breasts cook quickly and remain moist. (Tofu or paneer works for a vegetarian twist.)
- Garlic: Gives a bold aroma that balances yogurt’s creaminess.
- Smoked paprika: Provides mild heat and smoky depth, great for indoor grill pans. (Use regular paprika or a pinch of cayenne for extra spice.)
- Dried oregano: Oregano adds herby notes.
- Honey: Honey caramelizes for charred edges. (Maple syrup, agave, or sugar are fine substitutes.)
- Fresh lemon juice and zest: Brighten the marinade and boost tenderizing power.
- Sea salt and black pepper: Sharpen every flavor and aid browning.
- Oil: For grilling. Use a neutral oil like avocado or olive oil.
Easy Meal Tip: Serve the grilled chicken over this simple green salad or plate them beside grilled broccoli with hot garlic honey for an effortless dinner.
How to Make Grilled Yogurt Chicken
Step 1: Mix the Marinade. Whisk yogurt, garlic, lemon juice, paprika, oregano, honey, salt, and pepper until smooth and rosy.
Step 2: Marinate. Add chicken, turning so every piece is coated. Let sit at room temperature for 20 minutes, or cover and refrigerate for up to 24 hours for deeper flavor.
Step 3: Preheat and Prep. Heat a grill or grill pan to medium-high, about 500°F. Oil the grates and let the chicken stand at room temperature for 15 minutes (if refrigerated).
Step 4: Grill. Scrape off excess marinade and season once more with salt and pepper. Grill 5–6 minutes per side, flipping once, until an instant-read thermometer registers 165°F in the thickest part.
Step 5: Rest and Serve. Rest the chicken for 5 minutes so the juices settle. Squeeze grilled lemon halves over top, sprinkle flaky salt and fresh herbs, then slice or serve whole.
Baked Yogurt Chicken Variation
- Heat oven to 375°F.
- Arrange marinated pieces on a parchment-lined sheet pan.
- Bake 25–30 minutes, turning once, until the internal temperature reads 165°F. Broil for 2 minutes at the end for crisp edges.
Chicken Kebabs Variation
- For chicken kebabs, cut the chicken into 1 ½ inch chunks before marinating.
- Thread the marinated chicken on metal skewers or soaked wooden skewers and grill until browned on all sides, about 8-10 minutes total.
Common Mistakes and How to Avoid Them
- Dry breasts: Pound the breasts to an even thickness and pull them from the heat at 165°F.
- Bland flavor: Don't rinse off the marinade - instead, pat the chicken pieces with towels, leaving some of the marinade sticking to the meat for more flavor.
- Sticky grates: Clean and oil the grates after the grill has preheated, right before adding the chicken.
Serving Tips
- Sprinkle the yogurt marinated chicken with a bit of lemon juice before serving - for a beautiful presentation, serve it with grilled lemon halves (included in the recipe card below).
- For extra creamy flair, serve this cilantro yogurt sauce on the side for dipping.
- Serve the chicken alongside these favorite sides: Grilled Broccoli with Hot Garlic Honey, Grilled Potatoes, or this Red Cabbage and Sweet Corn Slaw
Yogurt Chicken FAQs
Whole-milk plain yogurt brings richness. Greek yogurt clings thickly. Unsweetened plant-based yogurt works, but avoid added sugars.
You can marinate chicken in yogurt anywhere from 20 minutes to 24 hours. The longer it marinates, the more flavorful it will become, but don't go over 24 hours otherwise, the chicken could turn mushy.
No, do not rinse off the yogurt marinade, as it will create a delicious crust on the outside of the chicken. Simply scrape off any excess marinade, then cook the chicken directly.
Cooked yogurt chicken freezes well. Cool completely, slice, then freeze flat. Reheat in a 350°F oven for 10 minutes. Ideal for salads, wraps, and grain bowls.
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Juicy Grilled Yogurt Chicken (Plus Easy Baked Method)
Ingredients
Grilled yogurt chicken
- ¾ cup plain whole milk yogurt (regular or Greek)
- 2 large garlic cloves, grated
- 1 teaspoon smoked paprika (or regular paprika)
- 1 teaspoon dried oregano
- 1 teaspoon honey (or sugar)
- Salt and freshly ground black pepper
- 1 ½ -2 pounds boneless skinless chicken breasts or thighs (*if using breasts, pound them to ½-inch thickness- see the tips below)
For serving (optional)
- 2 lemons, halved
- Oil, for brushing
- Flaky sea salt
Instructions
Marinate the chicken
- In a large bowl, whisk together the yogurt, garlic, smoked paprika, dried oregano and honey, and season with salt and pepper. Place the chicken in the bowl, and toss to coat. Let sit at room temperature for 20 minutes, or cover and refrigerate for up to 24 hours (the longer the chicken marinates the more flavorful it will be, but don’t exceed 24 hours, otherwise the meat could turn mushy). If refrigerating, let the chicken come to room temperature before grilling.
Grill the chicken
- Heat a grill or grill pan to medium-high (500˚F). Clean the grates, and brush them lightly with oil.
- Scrape off excess marinade from the chicken, and season it with salt and pepper. Grill the chicken until browned on both sides and cooked through, flipping once, about and 5-6 minutes per side. Transfer to a platter or cutting board and sprinkle with flaky sea salt.
Grill the lemon halves
- Brush the lemon halves lightly with oil then grill, cut sides down, until grill marks form, about 2-3 minutes.
- Serve the chicken with the grilled lemon halves for drizzling. You can serve the chicken on its own or slice it against the grain for salads, sandwiches and bowls.
Notes
- Chicken breasts have a tendency to turn dry and tough on the grill since they’re thick and unevenly shaped. To get juicy, tender grilled chicken breasts, pound them to a ½-inch thickness. This allows them to cook evenly and quickly without drying out. You can do this between two sheets of parchment paper or plastic wrap using the flat side of a meat mallet (or rolling pin), or you can ask your butcher to do it for you. There’s no need to pound chicken thighs, since they’re thinner and have a higher fat content.
- Smoked paprika gives the marinade a hint of smoky depth, but you can use regular paprika if you don't have it.
- You can use a gas grill, a charcoal grill or an indoor grill pan to cook this yogurt marinated chicken recipe.
- If you like it spicy, feel free to add a pinch of cayenne pepper or chili flakes to the marinade!
- Heat oven to 375°F.
- Arrange marinated pieces on a parchment-lined sheet pan.
- Bake 25–30 minutes, turning once, until the internal temperature reads 165°F. Broil for 2 minutes at the end for crisp edges.
This recipe is pretty much follows the Persian Jooje kabobs. You can add 2 to 3 teaspoons of saffron tea (saffron strands brewed like tea in hot water) to the marinade or brush it few minutes before finish grilling to add more depth of flavor. Another thing you can add small amount of cumin powder to the marinate. Both ways adds flavor to the mix for those seeking more taste.
Hi there! This recipe is super versatile and would be delicious with saffron as you suggest - thanks for sharing!
The chicken was tender but it had very little flavor.
Hi there! I'm sorry your chicken didn't absorb the flavors. May I ask how long you marinated it for? You can also increase the amount of garlic, if you prefer.
Hi Nicky. I am going to make this & surely it will be great!
I hope you enjoy, Maureen!!