This juicy Greek yogurt marinated chicken with garlic and lemon is one of my favorite ways to upgrade your average grilled chicken. It’s packed with lots of flavor from fresh garlic, lemon zest, and a dreamy blend of spices—and the yogurt marinade makes the chicken unbelievably tender and juicy every single time.
Why You’ll Love It
This greek yogurt chicken marinade is truly magic if I do say so myself.
The lactic acid in the yogurt tenderizes the raw chicken while the olive oil, lemon juice, and garlic infuse it with bold Mediterranean flavor.
Whether you're using chicken thighs (my fave for maximum juiciness!) or some thinly sliced chicken breasts (a great option for a leaner bite), this is a foolproof marinade that works every time.
It’s also super versatile and perfect for grilling, roasting, or pan-searing over medium heat.
The best part? It’s made with fresh ingredients you probably already have on hand—like Greek yogurt, fresh lemon juice, lemon zest, olive oil, and black pepper.
You can customize the seasoning to your liking, too. I usually go with a Mediterranean or an Italian blend, but a mix of curry powder, onion powder, red pepper flakes, and dried oregano works great if you want to wing it.
And let’s talk about the flavor! This greek chicken marinade gives the chicken a bright, herby tang with just enough richness from the olive oil and yogurt. It’s the perfect base for building a meal. So whether you’re serving it with grilled veggies, tossing it on a salad, or pairing it with some grilled cherry tomatoes and tzatziki for a low-effort weeknight dinner.
If you’re looking for a great recipe that’ll turn plain ol’ chicken into something crave-worthy, this one’s it. It’s easy, packed with flavor, and totally summer-friendly.
Just be sure to let it marinate for at least 30 minutes (or up to 24 hours if you want to go all in) and make sure the chicken loses its chill before griling. Once it hits that hot grill and gets those golden brown charred edges? Game over.
So let’s get cookin' yall!
Ingredients & Substitutions
This greek yogurt chicken marinade is simple but super effective. Here’s what you’ll need to make it:
Greek Yogurt: The key to this greek yogurt marinade is full fat greek yogurt! The lactic acid breaks down the meat for a perfect texture and makes the juiciest chicken. If you haven't tried it before, you'll be mad that it took you so long! I'm using Oikos!
Italian or Mediterranean Seasoning: Use whatever blend you like. A combo of dried oregano, thyme, and basil works great. it's also delicious with some curry powder and a touch of honey or brown sugar.
Olive Oil: Adds richness and helps the marinade cling to the chicken and not stick to the grill.
Lemon: We're using the zest and the juice here! Fresh lemon packs a citrusy punch that brightens the whole dish.
Fresh Garlic: Adds bold flavor and depth to the marinade. Dried garlic powder also works best fresh is best!
Kosher Salt: Enhances every ingredient in the mix.
Black Pepper: Fresh cracked is best for that extra pop.
Chicken Thighs: I love how juicy and flavorful these get on the grill, but chicken breasts are a great option too—just slice them thin and adjust cooking time as needed.
How to Make It
This Greek yogurt chicken is so easy to prep, and once it hits the grill, it only takes a few minutes to cook. Here’s how you do it!
- MIX THE MARINADE: In a large bowl, whisk together the Greek yogurt, seasoning blend, olive oil, lemon zest, lemon juice, garlic, kosher salt, and black pepper until smooth.
- MARINATE THE CHICKEN: Add the chicken thighs (or thinly sliced breasts) to the bowl and toss to coat. Cover and refrigerate for at least 30 minutes or up to 24 hours. IMPORTANT: Before you grill, make sure the chicken isn't super cold (more like room temperature) which will help it stay tender. If you cook it super cold, it'll be rubbery.
- PREHEAT THE GRILL: When you’re ready to cook, fire up your grill to high heat and let it preheat for 30 minutes until super hot.
- GRILL THE CHICKEN: Place the marinated chicken on the hot grill, spacing pieces apart. Cook for a few minutes on each side over medium heat, flipping as needed, until both sides are browned and slightly charred. The internal temp should reach 185°F for thighs, or 165°F for breasts.
- SERVE IT UP: Let it rest for a few minutes before slicing. Serve with grilled cherry tomatoes, a big salad, or whatever sides make your heart happy.
- SAVE: Leftovers keep well in an airtight container in the fridge for up to 4 days. They’re great chopped up in a grain bowl or tucked into a pita with a little tzatziki.
What to Serve It With
This juicy Greek yogurt marinated chicken is super versatile, so you can dress it up or down depending on your vibe. Here are some of my favorite things to pair it with:
- The above pic is this recipe for greek yogurt marinated chicken, chopped up, served up on a grilled piece of naan bread with marinated veggies and Garlic Cilantro Sauce.
- Tzatziki or Herby Yogurt Sauce: That cool, creamy contrast is chef’s kiss with the garlicky lemon chicken. I also love serving it with this Jalapeno Tzatziki - both are super flavorful!
- Pita or Naan Bread: Warm, toasty, and perfect for soaking up the extra juices.
- Lemony Couscous or Rice: An easy starch that plays so well with the marinade.
- Marinated Cucumber Salad: Fresh, crunchy, and super refreshing.
- Roasted Potatoes or Veggies: Especially anything crispy or charred. Bonus points for red onions and bell peppers.
- Hummus and Pickled Veggies: For a mezze-style plate that feels fancy with zero extra effort.
And if those sound good, try some of these related recipes:
- The Best Grilled Boneless Skinless Chicken Thighs Recipe,
- Easy BBQ Chicken Thighs Recipe (Grilled or Oven Baked)
- Curried Coconut Cauliflower Soup
- Mediterranean Cauliflower Salad
- Pickled Beet and Feta Salad
Recipe
Juicy Greek Yogurt Marinated Chicken with Garlic & Lemon
Equipment
- Tongs
Ingredients
- 1 Cup Full Fat Greek Yogurt
- 1½ tablespoon Mediterranean Seasoning Blend or Italian Seasoning
- 3 tablespoon Olive Oil
- 1 Lemon zested and juiced
- 5 cloves Garlic grated
- 2½ teaspoon Kosher Salt
- Fresh Cracked Black Pepper to taste
- 3½ Lbs Boneless Skinless Chicken Thighs
Instructions
- In a large bowl, mix together the Greek yogurt, seasoning blend, olive oil, lemon zest and juice, garlic, kosher salt, and black pepper until well combined.
- Add the chicken thighs and gently toss to coat in the marinade. Cover and refrigerate for at least 30 minutes or up to 24 hours.
- Preheat your grill on high heat for 30 minutes until very hot.
- Place the chicken thighs on a cleaned and oiled grill, spacing them evenly apart. Cook for 6-9 minutes on each side, flipping as needed, until browned and slightly charred.
- Chicken is done when the internal temperature reaches 185°F for thighs (or 165°F for breasts if using).
- Let rest briefly before serving.
Carla M says
Made this chicken a few weeks ago for a pool party and it was such a hit! I set up a make your own pita bar with tzatziki, feta, tomatoes and hot honey, and everyone came back for seconds!
MacKenzie Smith says
Love to hear it!