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5 from 3 votes

Greek Yogurt Chicken

This Greek yogurt chicken recipe is made with juicy chicken that has been marinated in Greek yogurt and baked with garlic and lemon.
Prep Time10 mins
Cook Time35 mins
Marinate Time30 mins
Total Time1 hr 15 mins
Servings: 6
Calories: 344kcal
Author: Kevin


  • 1.5 lbs boneless chicken thighs or breasts (skin on or off)

Chicken Marinade

  • 1 cup plain Greek yogurt
  • 3 tablespoon olive oil
  • 6 cloves garlic crushed and chopped
  • 3 tablespoon lemon juice + zest from lemon
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • teaspoon red pepper flakes
  • 3 tablespoon fresh oregano leaves chopped
  • ¼ cup fresh parsley chopped


  • Preheat oven to 375°F. In a bowl, whisk together all marinade ingredients.
  • Place chicken into gallon size plastic food storage bag or large plastic container. Pour marinade over chicken pieces, close bag or cover container with plastic wrap, and refrigerate for 30 to 60 minutes (See Note 1).
  • Use cooking spray or olive oil to coat the inside of a baking dish. Shake excess marinade from chicken and place the pieces in a single layer into dish. Bake uncovered for 45 minutes or until golden brown and chicken reaches 165°F internal temperature (See Note 2).
  • Serve with couscous and warm pita to soak up juices.


  1. Marinating chicken for longer than an hour may result in the proteins breaking down, leading to an unpleasant consistency.
  2. If boneless chicken breasts are very thick or weigh more than 6 ounces, slice them in half horizontally, place between sheets of plastic wrap, and use flat side of meat mallet to gently pound them to an even thickness.
    For best results, use an instant read thermometer. The chicken is cooked when it reaches an internal temperature of 165°F.


Calories: 344kcal | Carbohydrates: 5g | Protein: 22g | Fat: 26g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 297mg | Potassium: 348mg | Fiber: 1g | Sugar: 1g | Vitamin A: 357IU | Vitamin C: 7mg | Calcium: 96mg | Iron: 2mg