Greek Yogurt Marinated Chicken

@seattlehanddoc
Father of 5, Orthopedic Surgeon, Chief of Ortho Surgery Swedish Med Center, Board Director Proliance Surgeons, Orthopedic Specialists of Seattle
Website
Instagram
Updated: 6/29/2025
1 hour Prep: 15 minutes + 30 minutes marinating Cook: 15 minutes
Serves: 4 Save

Ingredients (8)

  • 1 pound boneless, skinless chicken breasts (about 2 large breasts)
  • ⅓ cup plain Greek yogurt
  • ¼ cup olive oil
  • 4 lemons
  • 4 to 5 cloves garlic, pressed or minced
  • 2 tablespoons dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Directions

  1. Place the chicken pieces in a freezer bag or a bowl.
  2. Combine Greek yogurt and olive oil in a medium bowl. Zest 1 lemon and add to the yogurt-oil mixture. Juice the same lemon into the bowl with the zest and mix well.
  3. Slice the other three lemons and set aside.
  4. Add garlic, oregano, kosher salt, and black pepper to the yogurt-lemon juice and mix well until marinade is smooth.
  5. Pour half the marinade into the freezer bag or the bowl with the chicken pieces and reserve the other half of the marinade for basting.
  6. Marinate the chicken in the refrigerator, 30 minutes or up to 3 hours.
  7. Prepare the grill by lightly oiling the grate with vegetable oil or cooking spray and set to medium high heat.
  8. Grill chicken, basting with the reserved marinade and turning often so each side browns and has light grill marks and until cooked through, 15 to 20 minutes. A thermometer inserted into the thickest part of the chicken should read 165 degrees F.
  9. During the last 5 minutes of cooking add the 3 sliced lemons to the grill, turning once or twice.
  10. Allow the chicken to rest for 5 minutes before slicing and serve with the grilled lemons. Refrigerate leftovers for up to 3 days.

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!