Tender Greek Yogurt Marinated Chicken Thighs with Zesty Lemon are the secret to juicy flavor!
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:2 hours 45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking, Grilling, Pan-Searing
Cuisine:Greek
Diet:Gluten Free
Ingredients
Scale
2 lbs boneless, skinless chicken thighs
1 cup plain Greek yogurt
2 tbsp olive oil
2 tbsp fresh lemon juice
1 tbsp lemon zest
4 cloves garlic, minced
1 tsp dried oregano
1 tsp smoked paprika
1 tsp onion powder
1 tsp kosher salt
½ tsp freshly ground black pepper
½ tsp ground cumin
¼ tsp red pepper flakes, optional
Lemon wedges for serving
2 tbsp chopped fresh parsley for serving
Extra virgin olive oil for drizzling
Fresh cucumber and tomatoes, optional for serving
Instructions
Prepare the Marinade: In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, lemon zest, minced garlic, oregano, smoked paprika, onion powder, salt, black pepper, cumin, and red pepper flakes until smooth.
Marinate the Chicken: Pat the chicken thighs dry, coat with the yogurt mixture, cover, and refrigerate for at least 2 hours, preferably 4–8 hours.
Bake the Chicken: Preheat the oven to 425°F, grease a baking dish, remove excess marinade from chicken, arrange in a single layer, and bake for 25–35 minutes until golden and cooked through.
Rest and Finish: Let the chicken rest for 5 minutes, sprinkle with parsley, drizzle with olive oil, and serve warm with lemon wedges.
Notes
Use full-fat Greek yogurt for a richer flavor.
Avoid marinating for more than 24 hours to prevent texture changes.
Remove excess marinade for better browning.
Check internal temperature with a meat thermometer.