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Juicy, tender chicken breasts marinated in a flavorful yogurt and spice mixture, perfect for grilling, baking, air frying, or pan-searing.

Ingredients

Scale
  • 4 (6-ounce) chicken breasts, about 1 ½ 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

  1. Pat the chicken dry with paper towels.
  2. Pound thicker parts to about ½ inch for even cooking.
  3. Place the chicken in a large bowl.
  4. Add Greek yogurt, lemon juice, minced garlic, paprika, onion powder, oregano, salt, and black pepper to the chicken.
  5. Rub or massage the marinade all over the chicken until evenly coated.
  6. Refrigerate and marinate the chicken at least 30 minutes or up to 24 hours.
  7. For grilling: heat the grill to medium-high and grease the grates generously.
  8. Place the chicken on the grill with the lid open and cook undisturbed 6–8 minutes on the first side.
  9. Flip the chicken and cook another 6–8 minutes, then remove when internal temperature reaches 160°F (it will continue to rise while resting).
  10. Loosely cover and rest the grilled chicken 5 minutes before slicing.
  11. To bake: preheat the oven to 425°F.
  12. Line a baking sheet with parchment paper and arrange the chicken with space around each piece.
  13. Bake 16–18 minutes, or until internal temperature reaches 165°F.
  14. To air fry: preheat the air fryer to 375°F.
  15. Lightly spray the air fryer basket and arrange the chicken in a single layer with room between pieces.
  16. Air fry 8 minutes, flip, then air fry an additional 4–7 minutes until internal temperature reaches 165°F.
  17. Alternatively, heat a grill pan or cast-iron skillet over medium-high and cook the chicken, flipping as needed, until internal temperature reaches 165°F.

Notes

For best results, marinate chicken for a full 24 hours to maximize flavor and tenderness., Grease grill grates generously to prevent sticking caused by the yogurt marinade., Pound chicken to an even thickness of about ½ inch for consistent cooking., Rest cooked chicken loosely covered for 5 minutes to retain juices., Leftovers keep well in the refrigerator for up to 4 days in an airtight container., Freeze raw or cooked chicken (with marinade if raw) in freezer-safe bags or containers for up to 4 months; thaw overnight in the fridge before cooking or reheating., Reheat gently in a skillet over medium heat, or in the oven at 300-325°F covered with foil; air fryer reheats well at 350°F for a few minutes., Do not reuse raw marinade without boiling to prevent bacterial contamination.

Nutrition

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