Marinated Greek Yogurt Chicken
Marinated Greek Yogurt Chicken thighs are creamy, tangy, and super simple—my go‑to when I want something that tastes like effort, but isn’t. You mix up a yogurt‑spice marinade, toss the chicken in, bake, and bam, you have a flavorful dinner in under an hour.
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This Greek Yogurt Chicken Thighs recipe brings together the tang of yogurt, sunshine‑bright lemon, and cozy spices for a seriously satisfying dinner. Only a handful of ingredients, almost no hands‑on time, and a ton of flavor.
If you’re into easy dinner ideas like this, you’ll love my Buffalo Chicken Thighs and Air fryer Chicken Thighs, simple, family‑friendly, total flavor bombs! I’ve also got a great list of quick and easy chicken thigh recipes that you don’t want to miss.
Why You’ll Love This Recipe
- Utterly effortless: Stir. Marinate. Bake. Done. (Easy wins on busy nights.)
- Wonderfully tender, juicy chicken: Yogurt breaks down proteins so thighs stay moist and flavorful.
- Super versatile: Pair with veggies, rice, salad, or go wild with pita and tzatziki.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- Chicken thighs: Bone‑in, skin‑on. The skin crisps up beautifully in the oven.
- Plain Greek yogurt: The creamy base of the marinade brings tang and tenderness. Grab full‑fat or 2% for richness.
- Olive oil: Helps the marinade stick, adds a silky mouthfeel.
- Garlic: Use fresh and minced; jars are okay but fresh always tastes brighter.
- Lemon juice: Adds that mouth‑watering zing. Fresh squeezed is best.
- Oregano & paprika: Oregano keeps it Greek‑style; paprika adds warmth and color.
Variations
- Spicy twist: Add ½ tsp cayenne or some red chili flakes to the marinade for heat.
- Herb‑loaded: Stir in chopped fresh dill or parsley right before serving for bright freshness.
- Lemon‑herb swap: Replace oregano with thyme or rosemary if that’s your vibe.
- Dairy‑free alternative: For a dairy‑free version, swap yogurt with a dairy‑free coconut yogurt, expect a mild coconut undertone.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Combine Greek yogurt, olive oil, garlic, lemon juice, oregano, paprika, salt, and pepper in a bowl. Stir it into a smooth, dreamy marinade.
- Coat the chicken thighs thoroughly, cover, and chill for at least 30 minutes, or up to 4 hours if you’re planning ahead.
- Arrange marinated thighs skin‑side up, leaving a bit of space between each piece. Bake for 35–40 minutes, until cooked through and internal temp hits 165°F (75°C). The skin should be golden and slightly crisp.
- Bake for 35–40 minutes, until cooked through and internal temp hits 165°F (75°C). The skin should be golden and slightly crisp.
Storage
- Storing: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Pop in the microwave for 30–60 second bursts until heated through. Or reheat gently in a 350°F oven for a few minutes to keep the skin somewhat crisp.
- Make‑ahead: You can fully marinate up to 4 hours ahead. But bake just before serving for best texture.
Wendy’s Tips
- Don’t skip the marinating step because it really transforms the flavor and texture.
- Line your pan! Less scrubbing later.
- Use a meat thermometer so thighs don’t dry out—target is 165°F (75°C).
- Let chicken rest 5 minutes before slicing or serving. Juices redistribute and keep it juicy.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Totally. They’ll cook faster, so start checking the internal temp around 25 minutes.
Yes, but 4 hours is best. After that, yogurt can start breaking down the meat too much, so the texture might get mushy.
If you need to crisp up the skin more, pop the chicken under the broiler for a couple of minutes. But watch it closely, because it will burn quickly.
Marinated Greek Yogurt Chicken
Equipment
- Large Mixing Bowl
- Baking Sheet
- Parchment Paper
- instant read meat thermometer
Ingredients
- 4 bone-in skin-on chicken thighs
- 1 cup plain Greek yogurt
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a large bowl, combine the Greek yogurt, olive oil, minced garlic, lemon juice, oregano, paprika, salt, and black pepper. Mix well until smooth.
- Add the chicken thighs to the bowl, ensuring they are well coated with the marinade. Cover and refrigerate for at least 30 minutes or up to 4 hours for more flavor.
- Preheat your oven to 400°F (200°C).
- Arrange the marinated chicken thighs on a baking sheet lined with parchment paper. Bake for 35-40 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
- Remove from the oven and let rest for a few minutes before serving. Enjoy with your favorite sides, such as roasted vegetables or rice.
Notes
- Marinade time = flavor booster. Go for at least 30 minutes; 4 hours if you’ve got the time.
- Line your baking sheet with parchment (or foil) for easy cleanup.
- Rest the chicken a few minutes before serving so juices stay in. Yep, it matters.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
