This endlessly useful yogurt chicken marinade recipe works wonders for all cuts of chicken, and is especially good for chicken breasts.
The flavors here are simple and bright, so this yogurt marinated chicken goes with just about anything. Yogurt does the heavy lifting, making the chicken tender, while lemon, mustard, and garlic bring a little zing.
Ever since we started making this, it’s been on repeat in our kitchen. It’s one of those low-effort, high-reward recipes that I love having in my back pocket! I usually use chicken breasts (as you’ll see in the photos), but thighs, drumsticks, or whatever you have will be delicious. If you’re loving the yogurt here, we use it in our Greek chicken marinade, too.
Key Ingredients
Yogurt: Plain Greek yogurt is our go-to for this marinade. It helps the flavors cling to the chicken, tenderizes the meat, and keeps it juicy. Whole-milk yogurt works best, but low-fat works in a pinch.
Lemon, Mustard, and Garlic: Fresh lemon juice and zest, Dijon mustard, and a little garlic keep our marinade punchy and bright. I use a microplane to finely grate the garlic, but mincing it is perfectly fine.
Honey: A little bit of honey balances the lemon and helps the chicken get that gorgeous golden color as it cooks.
Olive Oil, Salt, and Pepper: The olive oil helps the chicken to brown and a good amount of salt and pepper keeps everything well seasoned.
Find the full recipe with measurements below.
How to Make Yogurt Marinated Chicken
Tip 1: One hour is good, longer is better. You can marinate the chicken for up to 8 hours, but even just one hour will make a noticeable difference in juiciness and tenderness. If you are in a rush, we won’t judge if you marinate for less, just know you are missing out a little bit on the tenderizing.
Tip 2: Don’t discard the marinade. When you’re ready to cook, don’t discard that marinade! If you’re grilling, baste the chicken with more marinade as you flip it. If baking, spoon the marinade over the chicken before popping it in the oven. The chicken cooks long enough after this to cook the marinade, too.
We like to sear in a grill pan over medium-high heat for color, then finish in the oven at 375°F for perfectly cooked, juicy chicken. Before baking, pour the leftover marinade over the top.
Tip 3: Expect the honey to brown. The honey in the marinade helps the chicken brown nicely, but watch your heat. Look for the grill makes to turn a dark brown, but not black.
Serving Suggestions
This chicken is perfect for salads, wraps, or sandwiches. It’s also great on the side of roasted broccolini, roasted green beans, and quickly sautéed zucchini.
To lean more toward a Mediterranean vibe, try it with homemade pita, red pepper hummus, cucumbers, and a drizzle of tahini sauce. Or make a rice bowl, like this chickpea rice bowl, which would be amazing with some of this chicken diced and added to the top.
More Chicken Marinades
Easy Yogurt Marinated Chicken
PREP
COOK
TOTAL
Yogurt is our secret weapon for chicken that turns out juicy every single time. It does all the heavy lifting—tenderizing every bite, adding richness, and helping the outside get beautifully caramelized. We use honey, but if you don’t have any on hand, maple syrup works too.
Makes enough for up 2 pounds chicken
You Will Need
1 tablespoon olive oil
1 teaspoon honey
1 teaspoon Dijon mustard
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1 garlic clove, finely grated
3 tablespoons whole-milk plain Greek yogurt
1 teaspoon fine sea salt
½ teaspoon freshly ground black pepper
1 ½ to 2 pounds chicken breasts or thighs (680 g)
Lemon wedges for serving
Fresh cilantro leaves for serving
Directions
1Marinate: Mix the olive oil, honey, mustard, lemon zest, lemon juice, garlic, yogurt, salt, and pepper in a bowl large enough to hold the chicken. Add the chicken and turn to coat. Cover and refrigerate for 1 to 8 hours.
2Cook the chicken: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
3Heat a grill pan over medium heat and brush the grates with oil. Add the chicken and sear until dark brown grill marks appear, about 2 to 3 minutes on each side. Watch the heat, as the honey in the marinade can burn.
4Transfer the chicken to the prepared baking sheet and spoon the remaining marinade over the top.
5Bake for 15 to 25 minutes, until a thermometer inserted into the thickest part of the chicken registers 165°F. Leave the chicken for 5 minutes until the juices settle. Slice into thick slices, scatter cilantro over the top, and serve with lemon wedges.
Adam and Joanne’s Tips
Alternatives for cooking the chicken: You can grill, bake, or cook the chicken in a skillet or grill pan. My favorite option is to sear the outside for color and finish in the oven. Since honey is in the marinade, it will darken quite a bit so watch for burning when you sear your chicken. You can skip the grill pan and go directly to the oven. You will still get a little color. If you use an outdoor grill, use our grilled chicken recipe for tips.
The nutrition facts provided below are estimates. We assumed 1 ½ pounds chicken breasts.
Nutrition Per Serving Serving Size 1/4 of the recipe (about 6 ounces chicken) / Calories 256 / Total Fat 8.6g / Saturated Fat 1.8g / Cholesterol 125.8mg / Sodium 695.4mg / Carbohydrate 2.8g / Dietary Fiber 0.2g / Total Sugars 2.1g / Protein 39.6g
AUTHOR:
Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us
This yogurt marinated chicken is where three of my favorite cuisines collide — Middle Eastern yogurt-marinated meat, Mediterranean fresh herb salad, and a touch of Asian-inspired curry spice that ties it all together into one very happy plate.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Mediterranean Inspired Recipes
🔥 Flavor Profile: Creamy, gently spiced, tangy, and fresh with a herby, citrusy finish
🧊 Meal-Prep Friendly: Store chicken, salad (undressed), and sauce separately in the fridge for up to 3 days. Don’t dress the salad until serving.
🍽 Best Served With: Instant couscous, steamed rice, or roasted potatoes
I’ve always been a little obsessed with the way yogurt is used in Middle Eastern cooking — not just as a condiment, but as a marinade that genuinely transforms the meat. It tenderizes, it flavors, and when you grill chicken that’s been sitting in it, you get this gorgeous, slightly charred crust with the juiciest interior.
This grilled chicken recipe is my riff on that tradition, with Greek yogurt, a touch of mild curry powder (hello, Asian fusion detour), and lots of garlic. The curry powder is a deliberate twist — it adds warmth without heat and a subtle golden hue to the finished chicken that I absolutely love. Then there’s the sumac salad: juicy cherry tomatoes, crisp Lebanese cucumbers, red onion, and a generous handful of fresh mint and cilantro (coriander), all dressed in a lime, red wine vinegar, and sumac dressing that is genuinely addictive.
It’s the kind of weeknight meal I make when I want to feel like I’ve traveled somewhere wonderful without leaving the kitchen. The best part? You can have the chicken marinating in yogurt overnight, prep the salad in advance, and have dinner on the table in under 20 minutes of active cooking.
👩🍳 You might also like these recipes: coconut yogurt chicken, chicken shawarma baked rice, Mediterranean pasta salad, healthy chicken bites (baked or air fried), Persian salad with pomegranate, or Mediterranean couscous salad.
What You’ll Need
Here is what you’ll need for this Greek yogurt marinated chicken recipe. Find the full measurements in the recipe card below.
For the chicken:
Chicken breasts — I use about 2 lbs / 900 grams, around 3 breasts with tenderloins on. Slicing them through the thickness before grilling means everything cooks evenly. You could also use chicken thighs for extra juiciness.
Salt — just a light seasoning on the meat itself before marinating.
For the yogurt marinade:
Low-fat Greek yogurt — the backbone of the marinade. It tenderizes the chicken thanks to its acidity and clings to every piece, keeping things juicy on the grill. Full-fat works too, and will be slightly richer.
Mild curry powder — this is where the Asian fusion sneaks in. It adds warmth, colour, and a subtle earthiness without any heat. I use mild, but if you like a little kick, go medium.
Garlic — grated or minced. Don’t skip it. It mellows into the yogurt beautifully.
Salt and pepper — to season the marinade through.
For the sumac salad:
Cherry tomatoes — halved. Sweet and juicy, they basically become part of the dressing once everything sits together.
Lebanese cucumbers — thinner skin, fewer seeds, and they stay crisp. English cucumber works too.
Red onion — sliced thin. Mixing it through the dressing first takes the sharp edge off while keeping the flavor.
Fresh mint and cilantro (coriander leaves) — the herbs are non-negotiable here. They’re what make the salad feel genuinely fresh and Middle Eastern.
Sumac — the star spice of the salad. It’s tangy, slightly citrusy, and a little earthy. If you can’t find it, a little extra lime juice is a reasonable sub, but do try to track it down.
Sugar — just a small amount to balance the vinegar and lime.
Olive oil, red wine vinegar, and lime juice — the dressing trio. Together they’re bright, slightly tart, and really good poured over grilled chicken.
For the couscous side:
Instant couscous — cooks in minutes. Season it well.
Chickpeas — adds fiber, protein, and a little heartiness. Canned is perfectly fine.
How To Make Yogurt Marinated Chicken with Herby Sumac Salad
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this dish.
Prep and slice the chicken. Cut the tenderloins off each breast, then slice each breast horizontally through the thickest part so you have two pieces of similar thickness. Place on a board and season lightly with salt and pepper.
Make the marinade. In a large bowl, stir together the Greek yogurt, curry powder, minced garlic, and salt. Scoop half into a separate bowl — this becomes your serving sauce later.
Marinate the chicken. Add all the chicken pieces to the remaining yogurt mixture and toss to coat well. Cover and refrigerate for at least 30 minutes, or overnight if you’re getting ahead.
Make the sumac salad dressing. In a bowl, whisk together the olive oil, lime juice, red wine vinegar, sumac, sugar, and salt. Add the sliced red onion and toss first — this softens the sharpness. Then layer the cucumbers, tomatoes, mint, and cilantro on top. Don’t stir until just before serving.
Prep your sides. Cook the couscous and warm the chickpeas. These can both be reheated easily.
Grill the chicken. Take the chicken out of the fridge and let it come to room temperature. Preheat your grill or BBQ to high. Cook for 10 minutes per side on a BBQ, or 6–7 minutes per side on a stovetop grill pan, until the internal temperature reaches 75°C / 165°F. The smaller, thinner pieces will cook faster — keep an eye on them and pull them off the heat a little earlier. Rest for a couple of minutes before slicing.
Assemble and serve. Smear a couple of tablespoons of yogurt sauce on each plate, top with couscous, sliced chicken, and a generous scoop of salad. Drizzle the salad juices over everything — they are genuinely the best part.
Watch The Video
Recipe Tips
Marinating time matters. 30 minutes is fine, but overnight marinating gives you noticeably juicier, more flavorful chicken. Great for prepping ahead.
Check the temp on the thicker pieces. The smaller tenderloin pieces will cook faster than the larger breast halves. I use a meat thermometer on the thicker pieces and pull the smaller ones off a minute or two earlier.
Don’t skip resting the chicken. Even a couple of minutes of resting before slicing makes a real difference to juiciness.
Hold off on dressing the salad. Toss the salad together just before serving so the herbs stay bright and the cucumbers stay crisp. The onion can sit in the dressing for a bit — it actually benefits from it.
Swap the side freely. Couscous is my go-to here, but this is equally good with steamed rice or crispy roasted potatoes. To keep the whole meal gluten-free, go with rice or potatoes instead of couscous.
Storage. Store the grilled chicken, yogurt sauce, and undressed salad separately in airtight containers in the fridge for up to 3 days. Reheat the chicken gently in a pan or microwave. Dress the salad fresh each time.
Make it your own. Try this with bone-in chicken pieces for a slower cook, or use it as a marinade for lamb chops — it works beautifully with both.
Serving Suggestions
This is a complete meal on its own — especially if you’re generous with the couscous and chickpeas. The way I love to serve it for a dinner party or a relaxed weekend dinner is family-style: a big platter of sliced grilled chicken, a bowl of couscous, the salad, and the yogurt sauce set out in the middle of the table for everyone to help themselves. The salad juices pooling at the bottom of the bowl are liquid gold — spoon them over the top of everything before digging in. If you’re keeping things lighter, skip the couscous and serve with just the salad and sauce. Leftovers make an excellent next-day lunch bowl or wrap filling.
You can also serve this dish with my Persian salad, my cucumber tomato feta salad, this Mediterranean-style green bean and potato salad, or roasted cauliflower with lemon tahini sauce.
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Juicy grilled chicken marinated in Greek yogurt and curry, served with a bright and herby sumac salad — a high-protein, Middle Eastern and Mediterranean-inspired meal that’s made for sharing. Find step-by-step photos and more recipe tips above.
Prep the chicken. Cut the tenderloins off the chicken breasts. Slice each breast in half horizontally through the thickest part — you’ll end up with two pieces of similar thickness (one longer, one shorter). Place all pieces on a board or plate and season lightly with salt and pepper.
Make the marinade and sauce. In a large bowl, combine the Greek yogurt, curry powder, grated garlic, salt, and pepper. Stir well. Scoop half of the yogurt mixture into a separate bowl and set aside — this is your serving sauce.
Marinate the chicken. Add all the chicken pieces to the yogurt in the large bowl and mix through until every piece is well coated. Cover and refrigerate for at least 30 minutes, or overnight for best results.
Make the sumac salad. In a large salad bowl, whisk together the olive oil, lime juice, red wine vinegar, sumac, sugar, and salt. Add the sliced red onion and stir through the dressing. Layer the cucumbers, tomatoes, mint, and cilantro on top. Set aside and don’t stir until just before serving.
Prep the sides. Cook the couscous according to the packet instructions. Season with salt and pepper, add a little olive oil and lemon juice (about 2 tsp each) and any spices you like (paprika, cumin, garlic powder). Warm the chickpeas and stir through. Set aside — both can be reheated easily. Some instant couscous packets come pre-flavored so you won’t need to add much to it.
Cook the chicken. Remove the marinated chicken from the fridge and allow it to come to room temperature for 10–15 minutes. Preheat your grill or BBQ to high heat. Cook the chicken for about 10 minutes per side on an outdoor BBQ, or 6–7 minutes per side on a stovetop grill pan, until the internal temperature of the thicker pieces reaches 75°C / 165°F. The smaller tenderloin pieces will cook faster — remove them from the heat a minute or two earlier. Rest the chicken on a board for 2–3 minutes before slicing.
Assemble and serve. To serve family-style, place the couscous, sliced chicken, and yogurt sauce in separate bowls on the table and let everyone plate themselves. To plate individually: smear 2 tablespoons of yogurt sauce on the plate, top with couscous, then sliced chicken, then a generous scoop of salad. Drizzle the salad juices over everything right before serving.
Important Ingredient Tips: Sumac is a tangy, slightly citrusy Middle Eastern spice available in most supermarkets and specialty stores. If you can’t find it, a little extra lime juice and a pinch of dried thyme will approximate the flavor. For a gluten-free meal, substitute the couscous with steamed rice or roasted potatoes. Key Recipe Tips: Marinate chicken overnight for the juiciest result. Check the internal temperature of the thicker pieces with a meat thermometer — the smaller tenderloin pieces will cook faster and should be removed from the heat first. Rest the chicken before slicing. Don’t dress the salad until just before serving. Storage Tips: Store the grilled chicken, yogurt sauce, and undressed salad separately in airtight containers in the fridge for up to 3 days. Dress the salad fresh each time you serve. Reheat the chicken gently in a pan with a splash of water, or in the microwave. Make-Ahead Tips: Marinate the chicken the night before. Make the salad dressing and prep all the vegetables ahead — just keep the herbs and dressing separate until serving. Cook the couscous ahead and reheat before serving. FAQs: Can I use chicken thighs instead of breasts? Yes! Boneless, skinless thighs work beautifully with this marinade and tend to be even juicier. They’ll take a similar amount of time on the grill. Can I bake the chicken instead of grilling? Absolutely. Bake at 200°C / 400°F (180°C fan) for 20–25 minutes, or until the internal temperature reaches 75°C / 165°F. You won’t get the char marks, but it’ll still be delicious. How long should I marinate the chicken? A minimum of 30 minutes works, but overnight is ideal. The yogurt tenderizes the meat beautifully over time. Can I use regular yogurt instead of Greek yogurt? Greek yogurt is thicker and clings to the chicken better, which gives a better coating and char. If using regular yogurt, drain it through a fine sieve first to thicken it a little. Is this meal gluten-free? The chicken and salad are gluten-free. To make the full meal gluten-free, swap the couscous for rice or potatoes.
