Greek Marinated Chicken

$8.97 recipe / $1.12 serving

Need something easy and flavorful to throw on the grill this weekend? This is it.

The marinade (similar to what I used for this Chicken Shawarma ) takes just a few minutes to stir together and creates an absolute explosion of flavor. It’s incredible. I only marinated my chicken in this magical mix for 30 minutes, but the flavor was still loud and clear. Once marinated, you can grill the chicken outdoors over a gas or charcoal flame, or (if you don’t have a grill) you can bake it in the oven. Either way, you’ll get a super flavorful and moist end product.

I served this with my Lemony Cucumber and Couscous Salad, which was the perfect cold summer side, and incorporated both starches and vegetables into the meal. Two birds with one stone!

Greek Marinated Chicken

Greek Marinated Chicken

4.8 from 43 reviews

Greek Marinated Chicken
 
Prep time
Cook time
Total time
 
Total Cost: $8.97
Cost Per Serving: $1.12
Serves: 8 pieces
Ingredients
  • 1 cup plain yogurt $0.63
  • 2 Tbsp olive oil $0.32
  • 4 cloves garlic, minced $0.32
  • ½ Tbsp dried oregano $0.08
  • 1 medium lemon $0.49
  • ½ tsp salt $0.02
  • freshly cracked pepper $0.05
  • ¼ bunch fresh parsley $0.20
  • 3½ to 4 lbs chicken pieces $6.86
Instructions
  1. To make the marinade, combine the yogurt, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper in a bowl. Use a fine holed cheese grater or a zester to scrape the thin layer of yellow zest from the lemon skin into the bowl. Also add the juice from half of the lemon (about 1-2 Tbsp). Stir until the ingredients are well combined. Roughly chop a big handful, or about ¼ bunch, of parsley and stir it into the marinade.
  2. Add the chicken pieces and marinade to a gallon sized zip top bag. Remove as much air as possible, close the bag tightly, and massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for 30 minutes.
  3. After marinating for 30 minutes, either cook the chicken on a grill OR preheat the oven to 375 degrees in preparation to bake the chicken.
  4. To bake the chicken, place the chicken pieces in a large casserole dish (9×13). Bake the chicken in the preheated 375 degree oven for 45-60 minutes, or until golden brown on top.
Notes
This recipe is extra garlicky. If you’re not into heavy garlic, try starting with two cloves instead of four.

 

Greek Marinated Chicken

Step by Step Photos

Marinade IngredientsFirst prepare the marinade. Combine the yogurt, olive oil, oregano, minced garlic, salt, and some freshly cracked pepper in a bowl. Add the zest from one lemon and the juice from about half of it (1-2 Tbsp). Stir these ingredients until well combined.

Finished MarinadeAdd a handful, or about 1/4 bunch, of roughly chopped parsley. This is your finished marinade (or a REALLY awesome dip!).

chicken piecesI used about 3.75 pounds of chicken pieces (drumsticks and thighs). You could easily half this recipe, if needed.

marinate chickenAdd the chicken pieces and the marinade to a large, gallon-sized zip top bag and mix it around to make sure the chicken is well coated. Refrigerate the bag for 30 minutes.

chicken ready to bakeAfter marinating, you can either grill the chicken or bake it. I don’t have an outdoor grill, so I decided to bake it. Place the chicken pieces in a large casserole dish. I ended up pouring the extra marinade over top, but later realized that this just made it take longer to brown, so I don’t suggest doing so. There is plenty of flavor in the marinade that you won’t need to add the extra.

Greek Marinated Chicken BakedBake the chicken in a preheated 375 degree oven for 45-60  minutes, or until it is golden brown. It will smell SO good! Now eat!

Greek Marinated ChickenI served it with my Lemony Cucumber and Couscous salad and it was PERFECT! :D

173 Comments

  1. As soon as the chicken is thawed I’m making this. Preparing the marinade right now. I love the new web-site and easy way to print your recipes now. Thanks for all your hard work. You make my cooking so much more easier.

  2. Amanda says:

    Since my friend showed me your site, I have been checking back regularly for more recipes and ideas for dinner. Thank you, and I will be sure to make this sometime!

  3. Oh my goodness, the chicken and the couscous just seems like a delicious meal together! I’m drooling over here.

  4. Sarah says:

    This looks amazing!! I don’t know what is do without your site! (Also? News on the book deal? I totally want your book!)

  5. melissa says:

    I have to say the pricing on your parsley is drastically below what it really costs. There is no way you can get a bunch of parsley for 8 cents. Anywhere.

  6. I love the sound of this and will definitely try to make this once the heatwave lifts! (I don’t have a grill so I will need to make this in the oven)

  7. I just put this on the menu for Sunday dinner. Yum. Can’t wait to try it.

  8. Leigh Annj says:

    This looks fantastic!

  9. Deborah Rosen says:

    Looks especially yummy – pinned for later. Thanks for sharing.

  10. Rhonda says:

    I tried this last night. My husband and son ate every bit and asked for more. This recipe is a keeper.

  11. Stephanie says:

    all my dishes are packed up, but this will be one of the first dishes I cook after we move next week!!I am so excited!

  12. Debbie says:

    Would it be possible to just cook this up on like an iron griddle pan indoors?

  13. Did you use regular plain yogurt or Greek plain yogurt in the recipe? I just want to make sure I have all the ingredients before diving in. It looks divine!

    • I used regular plain yogurt :)

      • bobbi says:

        I just mixed this together and realuze I picked up greek plain yogurt. Will that be a problem?

        • I haven’t tried it with Greek style yogurt, but it may still work. It will be much thicker and I’m not sure if the flavors will infuse as well without the moisture. It’s worth a shot, though!

          • Julie says:

            I see that I am late in posting this, but I used greek yogurt in your Chicken Schawarma recipe and it was woooooonderful! Thanks so much for your recipes. My husband and I have loved everything I have made from them! This one looks every bit as delicious and I am trying it this week. :-)

      • I watered down the greek yogurt. 3/4 cup yogurt, 1/4 cup water. The consistency was more like plain yogurt, and flavors were great.

  14. Sophie says:

    Just made this tonight! I think I needed to add more garlic (a couple of my cloves were on the small side and I REALLY like garlic), but I LOVED it! My fiance LOVED it! And even my 7 and 4 year old loved it (and my 7 year old is sooooo picky).

    I just discovered this site yesterday and already it has planned my meals for a week :-) I will DEFINITELY buy your book when it’s published!

  15. We’re so excited to make this this weekend — if we’re doing it on a grill, do you suggest sticking it straight on the grill, or with foil (so as not to lose the marinade?). My plan is to pair it with a small greek salad, some poblano pepper hummus, and pita. NOM!

    • I’d put it straight on the grill so that you get some browning/charring. Otherwise it might be kind of soggy :P

  16. Natalie says:

    I tried this tonight and it came out awesome. I don’t have the best grill, but it still worked really well. The marinade is really flavorful and would even be good on chicken breasts if you didn’t have anything else. This is the greatest recipe blog ever and I’m totally hooked.

  17. Gilly says:

    I made this dish on Sunday with some modifications. I didn’t have parsley or lemon zest and I used Greek yogurt because that was on sale and it still turned out fabulous. I let it marinate for an hour but the next time I fix it I might let it marinate overnight.

  18. Emily says:

    I tried this with chicken breasts, and was not impressed. The marinade is DELICIOUS—I obviously tasted it first—but I don’t think it worked very well with the bigger pieces. It came out too dry and the flavor wasn’t quite that strong. I’ll have to try it with thighs!

    • Steph says:

      I had much the same problem… this is the first Budget Bytes recipe that wasn’t PHENOMENAL, so I may try it again with thighs. the marinade was so good I refuse to accept that it isn’t good on chicken!

  19. Rachel says:

    Sounds great for the 4th! If I marinate a double batch, can I freeze 1/2 before cooking?

    • I’ve read a few things lately that suggest meat shouldn’t be frozen in marinade because the extended exposure to the acidic marinade can make it overly mushy. I’ve never done it, though.

  20. Rosey says:

    Eating this now. Amazing! I made a 1/2 recipe using 2 bone-in, skin on thighs. I usually pass on both those but I decided I’d be smart to trust the recipe and very glad I did. The boyfriend’s getting this easy chicken dish for dinner next weekend.

  21. This was SO good! I used boneless skinless chicken thighs, and everybody raved about how good it was. Served it with roasted red potatoes and fresh green beans. I will definitely be making this over and over again!

  22. Lisa says:

    This recipe sounds amazing but I have a lactose-intolerant flatmate, is there anything you could suggest replacing the yoghurt with?

    • Hmm, I was thinking buttermilk, but that wouldn’t work either! You may be able to find a lactose free yogurt, though. Most yogurt is nearly lactose free anyway, because the bacteria have converted it all to lactic acid. You can make a really amazing oil based marinade with all of the same ingredients, as well. Just skip the yogurt and increase the olive oil so that you have enough to spread over all of the chicken.

      • Rachel says:

        Hi! For a lactose allergy I’m pretty sure you can use goat milk based yogurt, like plain kefir.

    • Stefanie says:

      Try Coconut yogurt…I plan on trying it made with this as we don’t eat dairy products due to allergies also

    • sarah says:

      I make it with plain kefir-it’s 99 percent lactose free

  23. Toaster says:

    I tried this recipe tonight. My husband liked it, and it did make the chicken nice and moist (I did the oven version). However, I thought that the combination of spices was just okay, nothing special (to be fair, I used dried parsley, not fresh). Also, although the garlic flavor was strong in the marinade, I didn’t think it was very distinct in the cooked dish. Still, it was an easy meal and a nice change of pace.

  24. Makenzie says:

    While mine turned out extremely moist, it was also completely flavorless and didn’t brown at all. I suppose that’s what I get for using pre-minced garlic. Never again.

  25. nanda says:

    hi this looks delicious. I’m wondering if it’s good to freeze? if it is should i freeze it with the marinade sauce (before baking)?

    • I don’t think I would suggest freezing this one. It’s hard to reheat bone-in chicken without over cooking and I’ve heard that freezing meats in the marinade can cause them to over tenderize (although I haven’t done it myself).

  26. This was dinner tonight and it was a success. I used thighs and would not use breasts for this. When I make it again I will double the garlic and oregano. The marinade tasted strongly of garlic, but the chicken itself did not. My house smelled divine while it cooked!

  27. i was a little hesitant about cooking this one, as my mild-to-moderate OCD didn’t think yogurt belongs on chicken. well, you proved it wrong! i used a little less than a cup and loaded up on the garlic and lemon juice. i outsourced the couscous salad to The Girl and dinner turned out nicely. thank you!

  28. Mouna says:

    Hi, I made this yesterday for dinner, turned amazing!

    I used breasts and I wanted to grill them on skewers, but by the time the chicken had marinated, I … chickened out! :) I didn’t want to bother lightning up the charcoal grill and the whole stuff. The oven wasn’t an option since my kitchen was hot as hell, so I just cooked it in a big skillet. And served it with farfalle pasta mixed with sauteed zucchini and onions. Fan-tas-tic! This marinade bursts with flavour! Next time, I’m gonna try it with grilling or baking the chicken, it’s gonna be even better for sure!

    Thanks Beth for sharing these amazing recipes with us!

  29. Joanna says:

    Think I can try this in my crockpot? Maybe brown in the pan and throw in crock pot to retain all the flavor AND juicy chicken?

    • I’m not sure it will brown well because of how thick the marinade is, but you could try it out. You could definitely cook it in the slow cooker, though. Maybe try broiling it *after* slow cooking it to get it brown? I did that with my slow cooker jerk chicken and it worked pretty well, although this marinade is quite different.

  30. Rachel says:

    Hey there! Do you think this would work well on skewers on the grill like the previous commenter mentioned? I’m pretty picky with my chicken and don’t like bone-in chicken or anything but chicken breasts basically.

    Thanks for all your recipes- I’ve made a ton from here over the past few years and pretty much love them all!

  31. Katy says:

    Made this tonight and loved it! Made it with boneless skinless because that’s all I had and added a bit more garlic and a bit more lemon. It is soo good and flavorful! Will make again and I will be bookmarking this site!

  32. Kerri L. says:

    Have you ever tried adding fresh dill to make it taste more like tzatziki sauce? I think when I make this (can’t wait) I might try to add a little!

    • Haven’t tried it yet, but definitely want to! Fresh dill isn’t very available around here, unfortunately.

  33. Kerri L. says:

    If it tastes good, I bet you could use dried dill as a substitute! This is on the menu this week so I will come back with a report!

  34. Kate says:

    Can this marinate over night?
    Was preparing this when my husband brought home dinner. :)
    Would love to serve it tomorrow.

  35. nbran says:

    Hello, can the marinade time be more than the 30 mins?

    • Yep, although some say to not marinate meat for too long (how long is too long is also subjective) because it can break down the meat too much and make it almost mushy. I’ve never actually had that happen, though.

  36. Kristy says:

    I am marinated it overnight for dinner tomorrow. We will see what happens. This will go great with some rice and a greek salad. I love this site! I could not stop tasting the marinade, so I know the chicken will be great.

  37. Jackie says:

    Just came across this delicious recipe. I have a whole chicken thawing. Do u think the recipe would work well with a whole chicken?

    • Hmm, not sure. But, I suppose a whole chicken isn’t much different than the chicken pieces I used, except they’re all attached :) There might be less surface area for the marinade to do it’s thing, but otherwise I think it should be fine.

  38. When done in the oven should I cover it w Tin Foil?.. & Also I have a problem w my chicken when I leave my skin on it seems to get slimy?.. Thanks!

    • No, I would not suggest covering it with foil because that will hold in the steam and make the skin soggy (and then it will never brown). The sliminess that you’re talking about is the fat layer under the skin and there really isn’t a way to get rid of that. You could definitely do this recipe with skinless breasts, though!

  39. Samantha Facepalmer says:

    Don’t try to be cute and “use what you have” when it comes to chicken. In my case, I decided to try it with chicken breasts. I think if I would have followed the recipe and used chicken pieces with skin, it would have been phenomenal. The flavor was still very good, but the texture wasn’t there (my mistake).

    To make up for it, though, I used a little Zesty Italian dressing and hoped the Zesty Guy would manifest before my eyes. Spoiler alert: It didn’t happen.

  40. ohjennran says:

    Yummy! I used boneless skinless thighs and it was delish. BBQ them and they turned out great. Used greek plain yogurt, not sure if it makes a diff but that’s what I had and this is going into the rotation. found the link on pinterest

  41. April says:

    Such a great recipe! So moist and flavorful!

  42. Cyndi says:

    This is “Greek” chunk but calls pain yogurt…am I to assume that’s Greek yogurt?

    • Nope, I just used regular plain yogurt. The recipe itself is Greek flavors, but the yogurt doesn’t need to be the thick Greek style yogurt. Actually, Greek style yogurt would probably be too thick to make a good marinade anyway :)

  43. Just made this tonight, family gave this an 8.5 out of ten. Only thing were my chicken legs didn’t brown as nicely as the thighs, but the dish was really good!! Thanks for the recipe!!

  44. Delicious sounding recipe!
    Sadly I found the recipe on Facebook when a friend shared it from someone else’s page.

    There were no links back to you. You can find your content here: https://www.facebook.com/photo.php?fbid=637340836299091&set=a.512777942088715.120805.512745725425270&type=1&theater

  45. This is such an easy recipe, with hardly any cleanup. And, the sauce is Amazing. I added a couple of more herbs to it, and used dried parsley instead, and it was so good. I even put it on a flat-bread with some veggie meatballs for a gyro.

    For the people that complained of the lack of flavoring, I’d suggest you season your chicken before marinating it. That’s what I did.

  46. marie says:

    Absolutely delicious. I tried it tonight and my teenager could not get enough. Definitely making this again. Thank you for posting.

  47. Anne says:

    Looks amazing! It’s marinating now and I’m debating if we should grill the thighs or throw them in the oven…any preference out there?

  48. I made this for dinner tonight, with variation. I didn’t have any lemon to zest, but I had dehydrated orange, so I used 2 slices of that cut up and I used lemon juice. I put the frozen chicken (just under 2 lbs, I could’ve put in more chicken for the sauce, but was trying to cut cost) in the crockpot and poured the sauce over it. I cooked it on high for 6 hours, shredding the chicken at 4 hrs. It was sooo good. It doesn’t brown this way, but it honestly doesn’t need to. =)

  49. Ari D says:

    I’ve made this recipe once before in the oven (I only have a small George Foreman) and it came out amazing. The only substitution I made was because we needed this to be non-dairy. For those who can’t do yoghurt because of a dairy allergy or religious reasons, there are dairy free yoghurts out there, but this is a tried and true substitution my mother uses and passed on to me. We use tofu sour cream. I know, sounds odd, but it tastes just like the real thing, and with the Mediterranean flavors, made the marinade very tzatziki like.

  50. Kristin Marie says:

    I’ve got a recipe for chicken kabobs that I’ve been making for years that calls for plain yogurt and I always use greek yogurt. It always turns out awesome. Yogurt is a fantastic marinade. Makes the meat super tender! I’ve got this recipe in the oven right now- using the chicken legs! I think it’ll be great! To all those who are not happy with the breast- you are most likely cooking it too long and your breast is too big of a chunk. I’d try cutting it into small pieces and cooking it for a lot less time.

  51. Caroline says:

    I made this last night and it was crazy-good!!

  52. Oh YUM! I have a whole chicken for dinner tonight, I might just try this on it! Thanks for sharing your idea. I love that it’s healthy and easy!

  53. How long did you marinade it?

  54. Becky says:

    In the oven as I type, and dang it smells delicious!!

  55. skye says:

    Absolutely DELICIOUS. Instead of parsley I used Rosemary. Very awesome recepie

  56. Esther says:

    Weeeell, I have some boneless skinless chicken breast in the fridge right now marinating in some balsamic vinegar, spices, an d I can’t remember what else. As someone else said that is probably key to season the chicken before you start, especially for chicken breast. And since there is no skin to brown, I’ll probably end up throwing it into the slow cooker for this recipe. It looks awesome! I think it will work, I’ll let you know.

    • Esther says:

      I made this with thighs, (the chicken breast I had went for chicken yakisoba again:) with more lemon and garlic just as another reader had suggested. My family loved it, loved it, loved it. Since I don’t have a grill, I used the rack from the roaster ovens Walmart has on sale every Thanksgiving for$29.97 and laid it inside of jelly roll pan and the skin turned out nice and crisp. Because of the messy clean up, next time I might line the tray with foil before I lay the rack on it. With the room between the rack and pan I don’t think it will hurt the crispness of the skin.

  57. Kate says:

    Omg I was searching around for dinner ideas for tonight and found this! Chicken is marinating as I type lol. The marinade itself smells SO GOOD. I even dunked a carrot in it as a dip (pre chicken lol) and it was AMAZING as a dip!! I cannot wait to eat it later! Easy yummy and healthy!!

  58. Ashley says:

    made this tonight! so good. let the chicken marinate over night cuz i really wanted the lemon to come thru. also i used bonless skinless chicken thighs and baked them for about 1 1/2 hours. i also used greek yogurt and they came out perfect! not sure about all the pricing because i live in hawaii but it was deff a recipie i will keep! my 3 year son ate his whole plate!

  59. Hola! I’ve been reading your site for a while now and finally got the bravery to go ahead and give
    you a shout out from Huffman Tx! Just wanted to tell you keep up the fantastic
    work!

  60. Patti says:

    Tried this tonight with both chicken legs (skin on) and boneless skinless breasts. Both were delicious but the legs were outstanding! Something about the crispy skin and the flavors from the marinade getting in all the nooks and crannies. Definitely adding this to the rotation!

  61. Naomi says:

    I made this last night for friends and they loved it. I personally don’t eat chicken, but the marinade smelled so good baking in the oven, I’m wondering if I could do the same thing with salmon? Does anyone think this would be an issue to marinate salmon the same way as the chicken?

    Also, on a side note, I added some sriracha to the marinade and it was a nice addition.

  62. Kajal says:

    Can I marinate it overnight?

    • The acid from the yogurt might make the meat a little mushy, but the skin might help prevent that. It will be ultra flavorful, though!

  63. Marissa M says:

    Do you bake it covered or uncovered? Thanks :)

  64. I was just wondering, can the marinade be made and frozen?

  65. Andrew says:

    Making this and it looks awesome so far!! Question.. I am cooking much more than I can eat today.. Can I just refrigerate the balance and microwave as I need more or should bake it again? I know this is a simple thing most people do daily, but I am stopping all my eating out and takeouts and home deliveries and starting to cook myself after many many years!

    • You can definitely reheat the leftovers in the microwave, just be aware that the texture and appearance will change. It will still taste great, though!

  66. Quisty says:

    I’ve made this several times and it is, by far, the best chicken recipe I’ve ever made. I used chicken thighs, left out the parsley and added cut-up potatoes to the marinade. Thank you so much, Beth, for coming up with this one!

  67. Brandon says:

    I made this last night because my store was having a sale on drumsticks. I used greek yogurt because it’s the only thing I had and then baked it on a broiling pan. I think a lot of the marinade fell off though. Still delicious accompanied with the thai cucumber salad

  68. This was amazing!! I rarely make chicken with bones & skin, I always thinks it likely too much work, this was NOT!! I marinated about 4 hours, because our day didn’t go as planned. It had great flavor, my husband loved the lemon in it, which is strange for him. I roasted baby potatoes with it and it was perfect!

  69. Rachel S. says:

    I just found your site last week. I made this last night hmmmm yummy. I had to pre-order your cookbook. Looking forward to trying more dishes from you. I decided to send my friends the link to your page. Keep up the great work:-). Thank you doll

  70. This was SO delish. Huge huge hit in my house. I used drumsticks and my husband ate 5!!!! This has made it into my rotation for sure

  71. Paige says:

    Tried this recipe for the first time this week. It was amazing!! We used plain Greek yogurt and baked the chicken in the oven for the amount of time you recommended and it came out perfect!! Thank you!

  72. Fiji mama says:

    I don’t have any lemons. Do you think using an orange would be okay? I also don’t have fresh parsley. How much dried parsley should I use?

    • An orange definitely won’t work for this. If you can, get some bottled juice, although it still won’t be quite as good as the real lemon. Unfortunately the lemon is one of the major flavors in this dish and you don’t want to mess with it :) You could use a tablespoon of dried parsley, but unfortunately dried parsley tastes quite different from fresh. Luckily, the parsley isn’t a huge player in this, so you’ll still be okay with the substitution.

  73. cassi says:

    How Long ShoulD It cook If You put It In A Slow Cooker?

    • Hmm, I haven’t tried it in a slow cooker. I think it might be too moist and the skin will get soggy that way.

  74. Bridgette says:

    How could I make this with chicken breast?

    • I would just do everything exactly the same. If you’re using boneless breasts, you probably won’t need to bake it as long.

  75. Melanie T says:

    Awesome recipe! I used the recipe on boneless chicken thighs and breast. It worked really well with fresh spinach leaves as a salad!

  76. Phinney says:

    I just stumbled across your blog and tried the sweet chili shrimp and the spicy green beans last night. My boyfriend and I were blown away by how good it was! I’ll be making this tonight. Thank you so much for all of these wonderful, easy recipes! <3

  77. Karla says:

    Saw this on Pinterest a few weeeks ago and wanted to do it for christmas but my mom took care of the dinner that day, so finally a bought everything yesterday for new years eve dinner and OMG! Everybody was fascinated, but now we are sad cause theres no left overs for today hahaha… thanks for sharing such good recepies with us!
    Greetings and Happy New Year from a new fan and family from Tijuana México!

  78. Martha says:

    This is even a great meal for dieters!! I’m making it right now, don’t know how it tastes just yet, but the marinade tasted pretty yummy ;) Can’t wait to see how it turns out :D

  79. Shannon says:

    I tried the marinaide before I put it on chicken and it was great. But after I cooked chicken the flavor was weak, and I marinaided for an hour. Also the chicken was slightly tough, I think this was the quality of the chicken but not sure. I am going to try again though. Any ideas on how to amp up flavor?

  80. Angela says:

    This chicken is so awesome. I make it for me and my boyfriend all the time, he always requests it! thanks so much.

  81. Sangeeta says:

    This was fantastic!!! Made this for me and my husband and it was fantastic. I paired it with Greek style baked potatoes and a Greek salad was fantastic!

    • Stella says:

      How did you cook the greek potatoes and chicken at the same time if you used the oven for the chicken. I am trying to figure out how to make it work

  82. Susan says:

    I made this with boneless skinless thighs and served with a vegetable Dahl. It was amazing and my husband and two teenage boys scoffed the lot!!
    Delicious and easy!

  83. Courtney says:

    I accidentally bought vanilla yogurt can I use that or should I just make another trip to the store?

    • I wouldn’t use the vanilla yogurt. In addition to the vanilla it is most likely sweetened, which will definitely throw off the flavor. :(

  84. Sarah says:

    Just tried this recipe and it turned out completely bland – even baked chicken with salt, pepper and olive oil had more flavor. It was strange, since I tried the marinade before I mixed it with the raw chicken, and it tasted great! Any ideas as to why this happened?

    • That’s still a mystery to me… seems like some people end up with bland chicken and some with super flavorful. I haven’t been able to determine what the differing factor is.

      • Sarah L says:

        Could it have to do with overcrowding in the pan? I used a glass pan, and made chicken thighs, so they were tightly pressed together. This caused so much juice to flow out that the chicken tasted almost boiled. How did you space out your chicken?

  85. Ingrid says:

    This looks fantastic! I’ve been looking for some Mediterranean style chicken to make with Moroccan zaalouk (a salad of cooked eggplant, tomato, and cumin). The comments got me thinking: do you think this marinade would also work well with steak?

    • Interesting! I don’t know that I’ve ever had a yogurt based marinade on steak. I honestly can’t imagine if it would be good or bad.

  86. Jenny says:

    The marinade calls for lemon..will I be able to marinade this overnight?

    • Some say that marinating that long will make the chicken mushy, but it doesn’t bother me that much. Just make sure to marinate in the refrigerator.

  87. Jackie says:

    Made this tonight – my family and I REALLY enjoyed it. I made a few little changes based on what I had in the kitchen. Instead of regular yogurt, I used part greek tzatziki yogurt and part plain greek yogurt. I used dried parsley, skinless/boneless chicken breasts, and added some extra greek seasoning. They came out super moist and flavourful. It nicely complimented the Greek Spinach Rice side dish I also made. I will definitely make this again!

  88. Jules says:

    Any thoughts on using fat free greek yogurt? Or is the fat absolutely necessary. Eager to try this

    • Yeah, I think you definitely want some fat in there. You could probably get away with using a 2% Greek yogurt, but I wouldn’t go lower than that.

  89. Great stuff here Beth! I am loving your recipes…. Tis chicken recipe looks amazing I am making it for a wedding sampling. Only difference is I will be adding marinated artichoke hearts and cherry tomatoes and roasting it :)

  90. Vanessa says:

    Super yummy. Anyone by chance know the calories per serving?

  91. PASCALE says:

    can you do it on the slow cooker

    • No, I wouldn’t suggest it. The slow cooker is too moist of a cooking method and this marinade really needs dry heat.

  92. Christine says:

    I want to try this with chicken breasts (I don’t like thighs). What modification do I need to make? Just back it for longer? Cut up my chicken breasts?

    • Usually bone-in chicken takes longer to bake, but if your chicken breasts are larger in size, it might balance out. I’m not sure of the exact cooking time without testing it out, though. I would cut them into slightly smaller pieces, though, because then you’ll get more of the marinade into the chicken. :)

  93. This was amazing. Made it twice in one week. Followed the directions as stated, however I cooked it covered for 45 minutes,then removed the foil to allow chicken to brown and cooked for additional 15 minutes. Had it for leftovers the next day and it taste even better. I used wings and drumsticks and I preferred the wings.

  94. Donna Smith says:

    I made this last night for dinner and our family loved it. I had to substitute a lime for the lemon because that was what I had. I did marinate it longer and I did add all the marinade to the chicken prior to roasting. The chicken turned out perfectly juicy and well flavoured. We’ll be making this one again, thanks!

  95. Shelley says:

    Just wondering if you would recommend boneless skinless chicken breasts for this receipe?

    • Shelley says:

      Nevermind, I scrolled up a few comments and noticed someone already asked :). Thanks and love your site.

  96. I wonder–do you think this would work with fish? We have great local whitefish where I live.

    • I don’t know if the fish can stand up to the acidic yogurt marinade. It might make it mushy, but I’m not sure. I haven’t experimented with it :)

  97. CLAUDIA says:

    This was delicious… I took other reviewers advice and doubled up on the condiments (oregano and parsley), and it was really good and juicy. I also marinated about one hour and a half and served with some quinoa.

  98. heather says:

    In an effort to get my 8yr old son to actually eat the things I make I decided to get him involved in meal planning and prep. I let him loose on your blog and he chose this recipe. BIG success. He says you are a “good cooker” and the chicken came out even better than he thought. He had fun zesting lemon and chopping parsley and mixing up the marinade. He’s already chosen the next recipe we’re going to make together :D

  99. great recipe! I will now be trying a whole bunch of your recipes. :D thanks so much for the website (the pictures are so helpful)!!

  100. I’m making this recipe tonight. It’s the second time I’ve made it. It tastes great!

  101. Eric says:

    I think that if you’re baking this, it’s better to use something like a broiling pan which lifts the chicken out of the drippings. It gave me better browning when I did that (I made this recipe twice). This marinade is godlike.

  102. Juliette says:

    I love how good this looks! My family is stationed in Germany, so I have the luck go being able to use some amazing Greek Yogurt ;) And considering I’m 15 and attempting this says how easy it looks

  103. Maura says:

    Thanks for sharing this recipe! I substituted parsley with dill because that’s what I had on hand and thought it was pretty tasty.

  104. megan says:

    We had this for dinner tonight and hit was really really delicious. I did a few things different after reading some of the comments – trying to avoid anything less than flavorful. I used more garlic, full fat yogurt, little more lemon juice, seasoned the meat with salt and pepper before putting into marinade, and I let the chicken marinate all day – about 8 hours. I used split chicken breasts and thighs – and baked in oven on a large sheet pan covered with foil. Chicken was juicy and packed with flavor. This is going into our meal rotation for sure.

  105. Angela B says:

    Made this tonight and used turkey instead of chicken and greek yogurt instead of plain. Sprinkled Feta cheese over the top and added Greek Olives. Very good. Served with your Focaccia bread from this site. This will be added to our dinner rotation. Thank you Beth!!

  106. Aminah says:

    I made it to my kids – who were always complaining about my cooking :) – and they loved it so much, that they keep asking for the chicken everyday. Thank you so much, keep the good work going :)

  107. Heidi says:

    Found this recipe on Pinterest and made it for dinner tonight. It is amazing, I have one pleased family. I did add some red pepper flakes to top the chicken for a little kick and some extra color. Will definitely go into my recipe rotation. Thanks for the recipe!

  108. Ren bird says:

    Hey just wondering how long this would take on the grill? I want to try it tomorrow night

  109. Tried this for the first time tonight. I loved it but my husband and one child of mind didn’t. Because they didn’t like lemon. But we are a family of nine so great recipe

  110. Rebecca says:

    This looks awesome! I’ve got mine in the fridge marinating right now… I had plain Greek yogurt, and lime- so there are a few subs, but I’m so ready for dinner!! Thanks for the idea :)

  111. Steve says:

    I used to get chicken like this at a Greek restaurant and have been looking for a good recipe to duplicate the flavors…… this is it. Made it tonight one word Awesome! Thanks for sharing.

  112. Shannon says:

    Made this a few weeks back for a cookout and it was a HUGE HIT! Chicken was moist and delicious on the grill!

  113. Lindielee says:

    Can I marinade this overnight?

    • I haven’t tried it, but I probably would. Some say marinating too long can make the meat mushy, but I’d still try it. :P

  114. Lila says:

    I tried this recipe but it turned out very greasy. I had to pat the chickens with paper towels. I followed your recipe to the letter.

    I think next time I will use less olive oil than the recipe calls for. Maybe 1 Tablespoon or 1 teaspoon. I also think next time I will cover my pan with foil and use Greek yogurt as others have suggested.

Speak Your Mind

*

Rate this recipe: