Name: Yogurt-Marinated Chicken
Prep time: 20 min
Cook time: 40 min
Total time: 1500 min
Ingredients: 1 1/2 cups plain whole milk yogurt; 2 lemons, (one zested and both juiced); 1/4 cup extra virgin olive oil; 10 garlic cloves, (minced); 2 teaspoons dried oregano; 2 teaspoons dried mint; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon sweet Spanish paprika; 1/2 teaspoon freshly grated nutmeg; 1/2 teaspoon freshly ground black pepper; Pinch kosher salt; 1 whole chicken (3 1/2 to 4 pounds, divided into pieces); Pinch Kosher salt; Extra virgin olive oil; Chopped parsley (to serve)

Yogurt marinated chicken is the juiciest, most flavorful roast chicken, thanks to a tangy, spiced yogurt, lemon, and garlic marinade that tenderizes every bite. With just a little prep the night before, you’ll have perfectly golden, ultra-tender roast chicken ready to serve in under an hour!

Pieces of cooked yogurt marinated chicken on a platter with lemon wedges. — Photo credit: Ali Redmond

Marinating chicken in yogurt is one of my favorite ways to ensure juicy, flavorful chicken every single time, whether you grill it or sear it in a skillet! This is my method for using this technique to make the most succulent roast chicken, baked in the oven. The yogurt works like magic, its lactic acid tenderizing the meat while infusing it with bright lemon, warm spices, and plenty of garlic.

It’s quick work to whisk up the marinade and add the chicken the night before, so when it’s time to cook, all you need to do is arrange the chicken on a pan and pop it in the oven. In about 40 minutes, you’ll have beautifully golden, ultra-tender chicken with crispy edges and deep, aromatic flavor. I love serving this with a big salad and some warm pita, but it’s also perfect alongside rice and roasted vegetables for an easy family dinner.

If you’re cooking for a crowd, this recipe is a total lifesaver because all the prep is done ahead of time. And leftovers? Even better! Use them to make Chicken Gyro Bowls, a Greek-style chicken Spinach Salad with Dried Figs and Feta, or Chicken Freekeh Soup. However you serve it, this dish is proof that a little marinating goes a long way.

Ingredients for yogurt marinaded chicken including a whole chicken, garlic, parsley, yogurt, lemons, olive oil, oregano, mint, cumin, coriander, paprika, nutmeg, salt and black pepper.

Ingredients for Yogurt-Marinated Chicken

A simple marinade can make all the difference, and this yogurt-marinated chicken recipe is proof! Every ingredient plays a role. Yogurt tenderizes the meat, warm spices add depth, and plenty of lemon and garlic to bring it all together. Here’s what you’ll need to make it happen:

Plain Whole Milk Yogurt: The base of the marinade! Yogurt tenderizes the chicken and helps the other flavors penetrate deep into the meat. Avoid Greek yogurt, which is too thick for this marinade. I find that it doesn’t coat the chicken as well. If that’s all you’ve got, whisk in a little water to thin it out.
Lemons: Both zest and juice add bright flavor and more acidity to the marinade. Fresh lemons are essential; skip the bottled juice!
Extra Virgin Olive Oil: Helps the marinade coat the chicken evenly and adds richness. I used my Private Reserve Greek Olive Oil for its bold, fruity flavor.
- READ MORE: Cooking with Olive Oil: Everything You Need to Know!
- TRY IT: Order Private Reserve Greek Olive Oil at our shop.
Garlic: You know I can’t resist garlic! Ten cloves may sound like a lot, but trust me, it infuses the chicken with incredible flavor. The yogurt mellows it out!
Dried Herbs: Dried oregano and mint give this marinade a classic Mediterranean flavor profile. You can use fresh herbs, but I like to use dried ones here for their convenience. Did you know that in Greek cooking oregano is typically used dried, not fresh?
- READ MORE: Oregano: Everything You Need to Know About This Essential Mediterranean Herb
- TRY IT: Try my favorite Greek oregano from our shop
- BEST SUBSTITUTE: Fresh mint and oregano, or Italian Seasoning
Spices: Cumin, coriander, and nutmeg, are warm spices that add complexity to the marinade and give the chicken a subtle smoky quality. Sweet Spanish paprika gives it a beautiful, orange color.
Kosher Salt and Black Pepper are essential for seasoning! I always use kosher salt for its clean flavor and easy-to-control texture.
Chicken: I like to start with a whole chicken, broken down into pieces, for this recipe to have a mixture of white meat and dark. This marinade also works on a spatchcocked chicken, though you’ll likely need to add a little more cook time somewhat!
Fresh Parsley: A final sprinkle of chopped fresh parsley brings nice green color and a touch of freshness to the finished dish.

How to Make Yogurt-Marinated Chicken

Marinating chicken in yogurt is a game-changer! The yogurt helps break down the proteins in the meat, making it incredibly tender, while the combination of warm spices, garlic, and lemon infuses every bite with big, bold Mediterranean flavor. Give it time to soak up all that goodness overnight, and when you’re ready to cook, all that’s left is a quick roast in the oven—so easy!

Make the marinade: In a large bowl with a lid, whisk together 1 1/2 cups plain whole milk yogurt, the zest of 1 lemon, the juice of 2 lemons, 1/4 cup extra virgin olive oil, 10 minced garlic cloves, 2 teaspoons dried oregano, 2 teaspoons dried mint, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon sweet Spanish paprika, 1/2 teaspoon freshly grated nutmeg, 1/2 teaspoon freshly ground black pepper, and a small pinch of kosher salt.
Season and marinate the chicken: Cut 1 whole chicken (3 1/2 to 4 pounds) into pieces (or buy a whole cut up chicken). Once that’s done, dry and then season generously each piece with kosher salt, especially under the skin. Next, add the chicken to the marinade, making sure each piece is well coated. Cover and refrigerate for 24 hours.
Prepare to bake: When ready to cook, position a rack in the middle of the oven and preheat to 425°F. Lightly grease a rimmed baking sheet with extra virgin olive oil.
Roast the chicken: Shake off the excess marinade. Then arrange the chicken pieces on the prepared baking sheet, leaving space between them. Once you’ve placed the chicken on the baking sheet roast for 35 to 40 minutes, or until an instant-read thermometer reads 165°F in the thickest part of the breast or thigh.
Finish and serve: Transfer the chicken to a serving platter and sprinkle with chopped fresh parsley. Serve hot and enjoy!

How Long To Marinate Chicken in Yogurt?

I think it’s easiest to let chicken marinate overnight for the best flavor. However, if you want to marinate and cook it on the same day you can reduce the time to 30-45 minutes. Don’t worry, marinating it for less time will still give you great flavor and tenderness, it just won’t be quite as intense. One way or another, keep your chicken refrigerated while you marinate it.

3 pieces of cooked Greek yogurt marinated chicken on a plate with a lemon wedge next to a glass of wine, a bowl of chopped parsley, a kitchen towel and the rest of the yogurt chicken with lemon wedges on a platter.

Make it Your Own

As long as you stick with the yogurt, lemon, and garlic as a base, you can easily customize the flavor profile of this marinade to suit your tastes.

Sweet Spanish Paprika: Swap the sweet paprika for Smoked Spanish Paprika to add a touch of smoky flavor.
Whole Chicken: Use bone-in, skin-on thighs and drumsticks instead of a whole bird. You’ll need about 3 pounds.
Make it Spicy: Replace the spices in the marinade with a few spoonfuls of harissa. Use Tunisian Harissa if you like it firey or Moroccan Harissa for a more mild heat. Or, for a custom profile, you can make your own using dried chiles!
- WATCH THE VIDEO: Homemade Harissa
Grill it for a smoky twist: Instead of roasting, shake off the excess marinade and grill the chicken over medium heat until charred and cooked through. Follow this method for instructions.
Turn it into a sheet pan meal: Add chunks of bell peppers, zucchini, cherry tomatoes, and halved baby potatoes toss

What to Serve With Yogurt Marinated Chicken

Yogurt marinated chicken is a great centerpiece for a meal. Add some Greek Lemon Rice and Mediterranean Vegetable Medley or Cabbage Steaks with Green Chermoula and Toasted Walnuts and you’ve got a lovely dinner fit for a get-together, but fast enough for a weeknight.

Want to stretch one yogurt-marinated roast chicken to feed a larger group? Then add a spread of mezze, a White Bean Salad, some Beet Hummus, olives, Marinated Feta and warm pita bread. With that feast, you’ll be ready to feed a crowd with ease.

And, of course, you can’t forget the drinks! When it comes to hosting, I reach for easy pitcher drinks like this Non-alcoholic Sangria made with hibiscus.