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Yogurt Marinated Chicken Recipe

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3.9 from 3 reviews

This yogurt marinated chicken recipe delivers tender, juicy chicken cutlets infused with a vibrant blend of herbs and spices. The marinade uses Greek yogurt, olive oil, lemon juice, garlic, and aromatic seasonings to create a flavorful and moist chicken dish perfect for pan frying, air frying, or baking. Ideal for a quick weeknight dinner, this versatile recipe offers multiple cooking methods to suit your preference.

Ingredients

Chicken and Marinade

  • 1½–2 lbs chicken cutlets (about 8 pieces)
  • 1/2 cup plain full fat Greek yogurt
  • 1/4 cup olive oil
  • 1 tbsp honey
  • 1 lemon (juiced, about 1/4 cup)
  • 1 tsp lemon zest
  • 5 garlic cloves (minced)
  • 1 tbsp fresh parsley (chopped fine)
  • 1/2 tsp salt (or more to taste)
  • 1/4 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp cayenne pepper
  • 1/4 tsp coriander
  • 1/4 tsp cumin

Instructions

  1. Prepare the Marinade: In a large bowl, whisk together the Greek yogurt, olive oil, honey, lemon juice, lemon zest, minced garlic, chopped parsley, salt, black pepper, paprika, onion powder, dried oregano, dried basil, cayenne pepper, coriander, and cumin until well combined.
  2. Marinate the Chicken: Add the chicken cutlets to the bowl and toss them thoroughly to coat each piece evenly with the marinade.
  3. Refrigerate: Cover the bowl with plastic wrap and refrigerate the chicken for at least 1 hour and up to 24 hours to allow flavors to penetrate.
  4. Bring to Room Temperature: Remove the chicken from the refrigerator about 20 minutes before cooking to let it come to room temperature for even cooking.
  5. Choose Cooking Method: Select your preferred cooking method: pan frying, air frying, or baking.
  6. Pan Frying: Heat 2-3 tablespoons of olive oil in a large frying pan over medium/high heat. When hot, add the chicken cutlets. Cook each side for 2-3 minutes without flipping excessively to avoid sticking. Cook until the internal temperature reaches 160 °F.
  7. Rest and Serve: Remove chicken from the pan, cover with foil and let it rest for 5 minutes; the temperature will rise further. Garnish with salt, slice, and serve.
  8. Air Frying: Preheat your air fryer to 375 °F. Lightly spray the basket with cooking spray. Place the chicken cutlets in a single layer in the basket. Cook for 7 minutes, flip, then cook another 7 minutes or until internal temperature reaches 165 °F.
  9. Garnish and Serve: Sprinkle with salt, slice, and serve immediately.
  10. Baking: Preheat the oven to 425 °F. Line a baking sheet with parchment paper and arrange the chicken cutlets evenly. Bake for 15-20 minutes, depending on thickness, until internal temperature reaches 165 °F.
  11. Garnish and Serve: Remove the chicken from the oven, season with salt, slice, and serve.

Notes

  • Marinating chicken for at least 1 hour enhances flavor and tenderness, but no more than 24 hours to prevent texture breakdown from the yogurt.
  • Allowing the chicken to come to room temperature before cooking helps it cook evenly.
  • Use a meat thermometer to ensure the correct internal temperature: 160 °F for pan frying (resting will bring it to 165 °F), and 165 °F for air frying and baking.
  • If pan frying, avoid flipping the chicken too often to get a nice sear and prevent sticking.
  • Cooking times may vary depending on the thickness of the chicken cutlets and your equipment, so always rely on internal temperature for doneness.
  • This recipe is versatile and can be adjusted by swapping herbs or spices according to preference.

Find it online: http://bitezly.com/yogurt-marinated-chicken/