Yogurt Marinated Chicken Recipe
Think of biting into chicken that is so juicy and tender that it almost melts in your lips. Forget about the dry, boring chicken and try my Yogurt Marinated Chicken dish. This one is full of flavor and will make you wonder why you ever cooked chicken any other way.
We adore chicken dinners in this house, and I’m always seeking for new ways to cook this protein. My Chicken Piccata, Italian Chicken Cutlets, The Best Chicken Marinade, or Chicken Thighs with Jalapeño Creamed Corn are all delicious. Lactic acid, a weak acid that breaks down chicken proteins, is found in yogurt. This yogurt marinated chicken dish makes the muscle fibers softer, which makes the chicken tender and moist.
Why You’ll Love This Recipe
- Tender and juicy: The yogurt makes the chicken more tender, so you end up with a juicy, tasty dish.
- Simple to make: the hardest part will be letting the yogurt do its thing. I suggest at least an hour, but no more than 24 hours.
- Nutritious: Greek yogurt is strong in protein, which makes it even more nutritious.
Recipe Details
- Preparation time: 5 minutes
- Time to cook: 10 minutes
- Time to marinate: 1 hour
- Servings: 8 pieces per serving
- Calories: 149
Category: Dinner, Main Course
Cuisine: American
Tools
- Bowl for mixing
- Pan for grilling
- Baking sheet
Ingredients
- 1½–2 lbs of chicken cutlets (I used 8). You can use different cuts of chicken, including thighs or breasts. Please keep in mind that cooking times will be different.
Marinade:
- 1/2 cup of plain, full-fat Greek yogurt
- 1/4 cup of olive oil
- 1 tbsp of honey
- the juice of 1 lemon (approximately 1/4 cup)
- 1 tsp of lemon zest
- 5 cloves of garlic, chopped up
- 1 tablespoon of fresh parsley, cut up small
- 1/2 tsp of salt, or more to taste
- 1/4 tsp of black pepper
- 1/2 tsp of paprika
- 1/2 tsp onion powder
- 1/2 tsp of dried oregano
- 1/2 tsp of dried basil
- 1/4 tsp of cayenne pepper
- 1/4 tsp. of cumin
- 1/4 tsp. of coriander
Instructions
- Mix the ingredients for the chicken marinade in a big basin and mix them together.
- Put the chicken in the bowl and mix it up so that it is uniformly coated.
- Put plastic wrap over it and put it in the fridge for at least an hour or up to 24 hours.
- Let the chicken sit out for about 20 minutes to get to room temperature before cooking.
Fry in a pan:
- Put 2–3 tablespoons of olive oil in a big frying pan and turn the heat up to medium/high.
- Add the chicken after the pan is heated, and cook it for 2 to 3 minutes on each side.
- Sammy says that to keep the chicken from sticking to the skillet, you should not flip it for the first few minutes.
- Take the chicken out of the pan when it reaches an internal temperature of 160 °F. Cover it with foil and let it rest for 5 minutes.
- The temperature will keep to up while it rests.
- Add salt, cut, and serve.
Fry in the air:
- Set your air fryer to 375°F.
- Use a cooking spray to coat the basket, then place the chicken in a uniform layer.
- Cook for 7 minutes, then turn them over and cook for another 7 minutes, or until the inside temperature reaches 165 °F.
- The cooking times will be different for each air fryer.
- Add salt, cut into pieces, and serve.
Bake:
- Set your oven to 425°F.
- Put parchment paper on a baking pan and put the chicken.
- Bake for 15 to 20 minutes, or until the chicken’s internal temperature reaches 165°F. The time will vary on what kind of chicken you are using.
- Add salt, cut, and serve.
Tips for Best Results
- For even cooking, pound the chicken into pieces that are 1/4 to 1/2 inch thick. This will assist make sure that the chicken cooks all the way through.
- Before you put the marinade on the chicken, make sure to taste it to make sure the spices are exactly correct.
- The chicken should sit in the marinade for 24 hours if possible. This will make the chicken the juiciest and most tender.
- Put the chicken on a cutting board and cover it with tin foil for at least five minutes to keep the juices in.
Changes and Replacements
- To make it hotter, use twice as much chipotle powder instead of cayenne pepper.
- For a sweet variation, use twice as much maple syrup instead of honey.
- Instead of lemon juice, use lime juice or apple cider vinegar.
Goes Well With
House Salad with Cacio E Pepe Orzo
Orzo with French Onion
The best Caesar salad you’ll ever eat. Creamy cucumber salad. Roasted pepper salad.
Frequently Asked Questions
How long do I need to let the chicken sit in the marinade?
For the best tenderness, it should be between 8 and 12 hours. Also, it lets the spices go into the chicken. But marinating the chicken for more than 24 hours can change its texture.
What kind of yogurt do I need to make this yogurt-marinated chicken?
Plain Greek yogurt is the best basis, but you can make a few changes. A full-fat coconut cream or sour cream, in particular.
How do I tell if my chicken is done cooking?
First, and probably the best way, is to use a meat thermometer. You should put it in the thickest section of the bird, in particular. You may also tell by the color within. For example, the juices from a thoroughly cooked chicken will be clear. In the end, I think you should buy a digital food thermometer, even though visual signals can help.
Can I put the leftovers in the freezer?
You can freeze the leftovers, but this recipe tastes best when it’s fresh. But it’s crucial to remember that the dairy content may create variations in texture.
Before cooking, put the chicken and marinade in a bag that can go in the freezer and freeze it for up to three months. When you’re ready to cook, put it in the fridge overnight to thaw.
Instructions for freezing after cooking: First, let the chicken cool down all the way. Then, put it in a bag that can go in the freezer and freeze it for up to three months. When you’re ready to cook, take it out of the freezer and let it thaw overnight in the fridge. Finally, heat it up and enjoy.
Do you have leftovers? Good for you.
Put it in a container that won’t let air in and keep it in the fridge for up to two days. To heat up again, microwave for 30 to 45 seconds or bake at 375 degrees for 15 to 20 minutes, or until the whole thing is warm.
Nutrition information is automatically calculated, so it should only be used as a rough guide.
You should only use nutrition information as a rough guide because it is automatically calculated.