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

4.6 from 75 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 (9x13). 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

260 Comments

  1. Tara Chester says:

    I have been eyeing this recipe for weeks and I’m going to go for it tonight. I don’t have parsley but I have cilantro can I use that instead?

    • Well, cilantro has a drastically different flavor than parsley, but if you’re a cilantro fan it will probably be tasty! :)

  2. Wynter says:

    This is probably a dumb question, but can you over marinate it? It would be way easier for me if I could marinate it a few hours before I cook it, but I don’t want anything to go wrong!!

    • I think a few hours should be fine. From what I’ve read, if you marinate meat too long in an acidic marinade it can cause it to get mushy, but I think that’s more like if you marinate for a day (it happens much faster with fish, though). A few people have commented that they marinated overnight or all day and it turned out well.

  3. Brittany says:

    Has anyone tried this as a crockpot recipe?

  4. Heather says:

    I am putting this recipe on my meal planner this week to try. I am excited to try it!!! We have a baby coming and I am looking for recipes that I can freeze. Can this recipe be prepared ahead of time and then frozen?

    • I’m really not sure how this one would fare after being frozen. I’m not sure how the yogurt would hold up.

  5. Jessica says:

    This recipe was so incredibly delicious. I used greek yogurt, and added just a touch of water to thin it out a bit, but left the rest of the recipe unaltered— Delicious! Before I marinated the chicken, I tasted the marinade and I’m convinced it would be a delicious dip with some pita! Love love love… Thanks Beth!

  6. My husband and I really loved this recipe. I had boneless chicken thighs left from another recipe. I used greek yogurt because I had it on hand since I had just made tzatziki sauce. Cook time was about 50 minutes, but then I broiled them for a few minutes to get a bit of crispy skin. I paired it with wild rice and drizzled a little tzatkiki sauce on top. We will definitely make these again. Thanks for this blog, it has really helped us waste less food and stick to a budget.

  7. jessica says:

    I am interested in trying this recipe tonight. My only hang up is that I don’t have plain yogurt on hand and was wondering if cottage cheese would make a good substitute?

    • No, unfortunately cottage cheese will not work for this recipe. You really need the acidic yogurt to make it work.

  8. Jacqueline says:

    This was fantastic! I served it with the lemon couscous and it really was a perfect pair. Thanks so much for posting such delicious recipes!

  9. This looks SO delicious. I have a pork tenderloin marinading in this right now – I am excited to see how it turns out!!

  10. Mariam says:

    Beth – I just made this for an early dinner (only marinated for 30 min!) and all I can say is WOW! I used chicken drumsticks and the flavor was packed in there with every bite! I did not have parsley so I used some dill I had lying around and it still came out wonderfully. I will be making this again for my Greek mother and I know she’ll love it more than her traditional Greek chicken recipe.

  11. Ryan says:

    Beth – would using different cuts of chicken work? I used a chicken breast, but the chicken turned a little dry and didnt brown much. I am new to cooking, but are you able to interchange meats/cuts like this?

    Love the lime flavor! Thanks.

    • You will need to adjust the cooking time a little depending on the cut and whether it is boneless or bone-in. Boneless tends to cook faster. If you’re having trouble with it browning, you can try putting it under the broiler for two to three minutes. That’s very similar to putting it on the grill and usually browns very quickly. :)

      • Ryan says:

        Thank you so much!

        If you remember – what is the texture of chicken after you baked it? I noted that it just had the texture of a regular breast, no creamy/thick coating of the yogurt. Maybe I didnt drizzle enough marinade on top of the marinaded chicken. I also left the chicken to thaw in the marinade, so maybe it got a little watery and less thick that way.

        • Hmm, I don’t remember specifically, but yes, thawing in the marinade will definitely make it more watery. :) You can even try drying off the chicken after it thaws with a paper towel to help the marinade stick.

  12. Alicia says:

    I am not sure what I did wrong here. The marinade looked very flavorful and smelled great, but the roasted chicken had very little of the flavor. I used drumsticks so the marinade seemed to get on the skin and probably slid right off. It was disappointing :(

  13. Heather says:

    Yummy! This was easy to make and tasted delicious-even my 2 year old loved it! I will definitely make this again and again!!

  14. Rachel says:

    Made this Friday night. The house smelled amazing! Used the leftovers to make chicken salad for lunch today. Awesome!

  15. great recipe! just made this tonight for dinner and it was very tasty (not to mention healthy!). I made the lemon cucumber couscous that went with it and that was really good as well.

    Thank you Beth for making this website, posting these wonderful easy to make recipes!

  16. I’m making this and notice I’m out of oregano. Should I go to the store, or could I use Italian seasoning??

    • I think I’d go to the store. Italian seasoning has a few other spices in it that might clash with the theme.

  17. Holy moly, this is so good! Just tried it today and it’s really flavorful and easy to make. Thank you! :)

  18. Absolutely fantastic, loved it and had to share it on my website as well. Thanks for the great work

  19. Hey, my fiance found your recipe above via Pinterest. We had never marinated anything with yogurt before, FANTASTIC recipe, it was delicious. We did a minor variation of your recipe, have a read http://ifigottagetup.com/recipe/greek-marinated-chicken-potato-couscous/

  20. Annie says:

    This one wasn’t all the way there, flavor-wise. It tasted GOOD, because it was baked chicken drumsticks, so of course it did! The chicken was very juicy and I broiled it at the end so we enjoyed the crisp skin. But by Beth’s disclaimer about how strong the garlic was, I was expecting a VERY flavorful outcome, and didn’t get it. Every few bites I’d get a little burst of lemon and that was nice, but overall it just tasted like yummy baked chicken, and I didn’t get much of the marinade flavor at all.

  21. I wonder if I can (a) marinate overnight, (b) skip the parsley and (c) cover/uncover (and when)?

    • I wouldn’t suggest marinating over night because the acidic marinade can break down the meat with extended exposure (or so I’ve read). You can skip the parsley. I wouldn’t cover it because it will hold in too much moisture and make the skin soggy. :)

  22. Heather says:

    Anyone try this with plain GREEKS yogurt. I have some I need to use up because I’m not a fan of it. Was wondering if cooking with it would help.

    • Tamirra G says:

      I used Fage greek yogurt and my chicken was very very moist. word of caution, greek yogurt has a natural tang so use more lemon juice and garlic to over power its tanginess.

      • donna says:

        I’m glad I read this suggestion before cooking since I’m using Greek yogurt as well. Good looking out!

  23. I followed the recipe exactly and marinated for about 5 hours. I covered the pan for the first 30 mins to lock in moisture and then removed it for the last 20 or so. I also broiled for about 5 to crisp up the skin. Overall, I felt the flavor wasn’t really there, especially in the breasts. Plus, the skin didn’t really get crispy enough and so the texture was weird when eating it. I think brining is probably the way to go next time.

  24. Susan says:

    This recipe was really delicious. I used boneless skinless chicken thighs and baked for 40 minutes. It turned out well. I might try this with chicken breast next time (and reduce cooking time) and see how it turns out. I served it with the lemony couscous. I’m definitely adding this to my regular recipe rotation! Thanks for posting the recipe!

  25. Jill Grzywinski says:

    I made this dish last night for dinner. It was Fabulous ! Followed directions without any modifications. Plus I made the Lemon Couscous that is with this recipe also. Loved it! Perfect pairing!

  26. Suzie says:

    After reviewing what everyone said, I brined chicken breasts in saltwater for thirty minutes. My chicken breasts were already a bit flat. I marinated the chicken for 24 hours. Then I baked it with all the sauce still on it at 375 degrees for an hour. However, the last ten minutes, I took out the breasts out of the sauce mixture, and placed the chicken breasts on a new cooking tray and finished baking it. It didn’t really brown much though (Maybe because of all the sauce still on it). However, the chicken was juicy and full of amazing flavors! This is going to go in my dinner rotation. Thanks Beth for a great flavorful recipe! :)

  27. Margarita says:

    Mom and I was looking for a quick marinade recipe to go with a package of drumsticks and thighs that she bought. While I thought the flavor “translated” into the chicken rather well, I was a bit disappointed that the chicken did not brown at all. Drumsticks browned only slightly, and probably because we left the skin on. The flavor was nice but both mom and I agreed that it could have used a bit more salt. Maybe I’ll make it again and have it marinate for a bit longer, even though we marinated it for about an hour.

  28. Rose says:

    Has anyone ever heard of “salt-licking”? I do this with nearly all of my proteins, especially chicken. It seems the biggest concern here is the lack of flavor to the bone. Salt licking does just that –it not only makes your chicken fork tender, it makes it juicy and flavors it to the bone. I use this technique when I am marinating any type of chicken whether it’s boneless or bone-in. It is magic with baked or fried chicken. I stated using this technique on steaks. It is so simple — just generously salt each piece with Morton’s Sea Salt (the big navy colored box), for bigger pieces up to 2 hours like bone-in chicken breasts, for tenders 30 minutes, for legs about 1 hour, for thighs 2 hours works well. After you have salted your chicken rinse off all of the salt under cool water and set aside on paper towels to give them a gentle dry. The salt changes the composition of the protein itself as it salts from the outside to the bone. I make this special recipe of mine with marinated bone-in chicken breasts, red grapes and pears and the raves come from the presentation and taste but the magic is in how flavored and tender my chicken is. I imagine with the combination of this marinade and having already salt licked your chicken –it would be nothing short of fabulous! I have my entire family salt licking their proteins now.

  29. Sarah says:

    A rare failure from budget bytes. Marinated for 30 minutes. Chicken had no flavor after cooking. Also, the texture of the chicken was weird. None if the fat cooked out of the chicken, maybe because of the extra fat from the yogurt. The skin was soggy and the meat had an off putting texture.

  30. Mary says:

    Sounds yummy! Could you do this in a slow cooker??

  31. Candi says:

    Wanting to make this tonight and I noticed on this full recipe it says plain yogurt. On the blip about it it says greek yogurt. What did you all use? I am not a greek yogurt fan, but willing to try cooking with it.

  32. Francine says:

    Delicious and easy to make. I added more salt to the marinade and baked the chicken breast/drumsticks with baby potatoes. Kids (picky eaters) and hubby love it. Will definitely make it again.

  33. Felicia says:

    I made this last night and it was delicious and I don’t even like yogurt! My roommate’s picky two year old even loved it. I will definitely be making again along with many other yummy dishes from the site!

  34. Followed the measurements of the recipe, but let the chicken marinate over night before cooking. I think the flavors translated well, but would definitely add more salt next time. Very moist and easy!

  35. Tiffanie says:

    Just made this tonight and it was phenomenal! I followed the recipe exactly, though I used skinless chicken breasts because that was all I had on hand. The yogurt sauce didn’t smell like much when I first made it, but when I poured the chicken into the baking pan it was clear everything came together. It smelled incredible the entire time it was cooking, and even more so once everything was all done and I pulled it out.I ended up shredding the chicken and stuffing it into pita bread with some slices of romaine lettuce, roma tomatoes, red onions, a bit of kalamata olives, feta cheese, and some crispy bacon bits and it was fantastic! I also made a bit more of the marinade just to use as a sauce for the pitas. I highly recommend this recipe, because I absolutely loved it and so did my family.

  36. Jhoody1031 says:

    House smelled great and chicken looked really good. However, no flavor at all. Very bland. All the flavor was in the skin of the chicken. Very disappointed. Will not make again.

  37. David says:

    This is one of the best recipes on this website because it’s so quick. With my electronic chopper I was able to cut the prep time down to just a few minutes – chopping parsley by hand takes a while, but with a little chopper its done in seconds. I like to marinate the chicken for longer than the 30 minutes, just to let those flavors really sink in.

    The quick prep time on this dish is awesome, the cost is low, and the outcome is amazing. I served this with a side of white rice and some steamed carrots, which complemented this dish quite nicely – and rice and carrots are cheap too!

    Thanks for the recipe, I use a bunch of recipes from this site but I am making this one right now and figured I would comment to say thanks!

  38. Erin says:

    So, I just tried this. Really good. What I did different, is that I made the marinade by itself earlier, about an hour & just let the flavors merry together. I bake it and we really liked it. Thanks so much for the recipe.

  39. Anna says:

    I made this tonight after letting the chicken marinate for two days. I agree with the others who say the chicken was only mildly flavored, but it did brown nicely and was incredibly moist.

    The one change I made was lining the baking dish with a layer of crusty bread before arranging the chicken on top, marinade and all. The bread absorbed the extra marinade and savory chicken juices and, after removing the finished chicken to a platter, I ran the flavorful bread under the broiler for a couple minutes to crisp it up slightly before serving it alongside the chicken. Delish!

  40. Emma says:

    I made this last night and it was delicious! Threw in a bit of rosemary and marinated in the fridge for 30 mins. Added sliced lemon on top as it cooked on the grill. It had really great flavour and was super moist. It made for really great sandwich meat the next day! I’ll definitely be making this again

  41. Kajal Patel says:

    This recipe is so good! Have made it at-least 4 times now. What I do different is add more lemon, jalapeno and red crushed pepper. It has a great taste and find yourself wanting more.

  42. Anna says:

    I cut the recipe in half, added a bit more salt and pepper, and marinated a pound of chicken tenders in it for a few hours. I grilled the tenders on my stove-top grill pan. I thought the results were very flavorful…not at all diluted as previous reviewers stated. Perhaps it’s because the tenders don’t need very long to cook? I do wish I’d set aside a tablespoon of the flavorful marinade (before pouring it on the raw chicken) in order to brush over the cooked chicken tenders before serving them, but it was still very good.

  43. Linda says:

    I made this with 2 large boneless skinless chicken breast which I cut in half giving me 4 pieces. I marinated for about 8 hours. I salted and peppered the breast when I put them in the baking dish. Baked it in the oven 375 degrees for 45 minutes with all the marinate on it. The breasts browned nicely and tasted delicious. Lots of flavor.

  44. Mikal says:

    I’m going to agree with what some other people here have mentioned about the flavor not really translating over into the chicken. Based on the reviews I also seasoned the chicken with a little salt and pepper before dousing it in the marinade to make sure I had some flavor if it didn’t work out. The marinade tasted awesome! I marinated my chicken for about 24 hours (boneless skinless thighs and a breast).

    I grilled these and I must say I was a little disappointed because most of the marinade flavor was completely gone. I was happy I added salt and pepper first. I’m wondering if baking would lend to better flavors because the marinade can’t just slide off.

    I think I will try this again by baking the chicken instead of grilling. I may also try another batch of grilled chicken and retain some of the marinade to coat it after it has been grilled.

    I’m going to give it 4 stars because the marinade was so delicious and may be able to be re-purposed. I also think using the marinade as a sauce afterwards will make this better.

    • Totally agree with the last comment, i have made this before and before putting the marinade over my chicken, i took to it with some crackers and it made a fantastic dip:)

  45. Kelli says:

    The marinade smelt and tasted great, but it didn’t seem to translate to tasty chicken (I used drumsticks), though it was very moist. I think I would consider trying the marinade again but use smaller chicken pieces, e.g. sliced up breast, to get more surface area for the flavour. I wouldn’t make it again as it (and husband agrees)

  46. Sofiya says:

    This recipe sounds so delicious! However I am on a keto diet, so can I replace the yoghurt with sour cream? Would it greatly affect the taste or texture?

  47. Barbara says:

    I just found your site and tried this recipe with the Lemony Cucumber and Couscous salad, and it was awesome! I used Greek yogurt and 2 cloves of garlic and, due to some last minute schedule changes, it marinated for 2 days and was still great. Fast, easy, and delicious are my requirements for a perfect meal, and this one was also inexpensive, which makes it a win, win, win, win in my book. Speaking of books, I just ordered yours and can’t wait to get it. Your site is fantastic. I will be looking for more great recipes.

  48. brandie says:

    I am trying this marinade on pork chops tonight. My husband thinks yogurt of any kind is vile, so I have to be very sneaky and get the chops grilled before he gets home, but I am excited to see how this tastes. I’ll be serving this will garlic and rosemary roasted potatoes and fresh blanched green beans.

  49. Latasha says:

    My chicken has been marinating for 9 hrs. Dish is in the oven. I will keep you guys posted!!

  50. Danielle says:

    My chicken is marinating in the fridge now. I tried some of the marinade before I put it over the chicken…it tastes a lot like tzatziki and would make SUCH a great dip!! I may make another batch and keep it around just for that purpose:)

  51. Danyel says:

    I made this with four pounds of skin-on chicken drumsticks. I marinated the chicken early in the afternoon (when I had time) and grilled it on indirect heat several hours later. When it was done being cooked I stuck in on direct heat to crisp up the skin. There wasn’t a ton of the marinade flavor left to it but it was extremely moist and very good.

  52. Lynne says:

    This recipe turned out amazing! I squewered the peices of chicken and grilled them on the BBQ. I will make again and share this recipe with friends for sure!

  53. Kristen says:

    My fiancé and I LOVED this marinade! Used it for Greek salad tacos yesterday, and using it tonight as a tzatziki on Greek pizza :) Yes, using this marinade AS a tzatziki. Love it.

  54. Dorothy says:

    I loved this recipe. I did marinate it over night and I used cilantro instead of parsley. Other than that no changes and it came out great!

  55. Jenn says:

    Could I sear with evoo or coconut oil in a pan before the oven? I don’t have a grill, would a cast iron grill pan be better? I’m gonna make the marinade tonight for tomorrow’s dinner. Thanks!

  56. I’m making this tonight, and I’m sure it’ll be great. I used to make a more middle eastern flavored yogurt chicken with boneless skinless breasts. Many of the same ingredients – yogurt, garlic, lemon, EVOO. But also cumin and paprika and cayenne. Maybe some cinnamon too, but I can’t remember. I loved it, so I have no idea why I stopped making it.

    I threw this in marinade this morning, so I’m sure with 8+ hours it’ll be great. I threw some sumac in with the marinade. The boyfriend spent a long time in Turkey and likes sumac in these yogurty-esque dishes. If you can get your hands on some, try it. You won’t be sorry.

    Making with these stuffed peppers (not the cheapest but since my chicken pieces were a gift, I still feel frugal).

    http://realgreekrecipes.blogspot.com/2008/10/stuffed-green-peppers-with-feta.html

    Some dill roasted potatoes will accompany it, too.

    There’s only 2 of us, so I’m hoping this will last us several days for lunch leftovers.

  57. Lola says:

    I made this last night with boneless, skinless chicken thighs on an indoor electric grill and they came out fantastic! I used Greek yogurt (no problems there) and used a bit more oregano. It paired wonderfully with a Greek salad and some roasted asparagus.

  58. Alisa says:

    OMG – this is soooo good! I followed the recipe almost exactly except for that I used the zest and juice of an entire lemon, rather than just half. My bf loves it and raved over how good it was. It’s quickly become a family favorite dish :)

    • Alisa says:

      I didn’t have fresh garlic on hand either so I used Iberia brand minced garlic from a jar (half a cup of it) and used dried Badia brand parsley instead of fresh. The flavor was amazing! I marinate the chicken in a gallon-size ziploc bag for 50 minutes, then bake on a cookie tray lined with Reynold’s non-stick foil for about 55 minutes @375 degrees. I use chicken thighs and the skin always comes out nice and crisp, the chicken very flavorful.

    • Alisa says:

      I forgot – using a fresh lemon for the juice is important. I noticed that bottled lemon juice doesn’t work as well for marinade and when I’ve used it in the past the chicken would hardly have any lemon flavor but when I use fresh lemon juice the chicken is very strongly flavored of lemon. Also, many have mentioned they covered the chicken. The skin won’t get crisp if you do that. I left mine uncovered the entire cooking time and it got very crisp.

  59. Madison says:

    I’m making this for company tomorrow, without having tried it first. I never do this, but all your recipes I’ve tried worked out so here’s to hoping this one does too.

  60. Blue113 says:

    I agree with some of the other reviewers – ended up with bland chicken. I was really excited to try this since baked chicken is one of my favorites, and the pictures as well as the ingredients of this recipe bodes well for a successful recipe. I tried the marinade after I made it and it delicious (will likely make it again as a dip), and followed the recipe as is. Only difference is I covered the baking dish for 20 minutes and left it uncovered for the remaining 40 minutes. There was quite a lot of juice in the dish after baking, and I could tell right off the bat that the chicken didn’t seem like it soaked in all the flavor seven though I marinated it for 40 minutes. I could have baked it for longer but I was afraid it would dry out the chicken.

    End result – chicken was moist and tender (I used drumsticks and thighs), but completely lacked flavor. Maybe using a thicker yogurt like full fat Greek yogurt may make it better/easier for the chicken to hold on to while baking.

  61. This was really tasty! I actually did skinless boneless thighs since they ended up being cheaper, would definitely do these guys again when bone-in skin-on is cheaper (which it normally is, but sales, ya know?). I ended up dumping the marinade in with the chicken and baked it and it did end up a bit soggy in parts but that was my own fault for not following advice and being lazy!

    I made the couscous on the side as well and they were perfect together! Thanks Beth!

  62. Alicia says:

    Do you think I could freeze the marinade and then thaw it and marinate the chicken? I’m in a meal exchange group and we make freezer meals. This looks delicious!

    • Hmm, I’m not sure because I don’t know how yogurt holds up to freezing. Maybe try with a really small batch and see if it separates upon thawing.

    • Laura says:

      Alicia – did you try freezing it? How did it turn out? I am also in a freezer meal swap group and want to do this meal because it looks heavenly!

  63. 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.

  64. 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

  65. 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!

  66. 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.

  67. 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 :)

  68. 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

  69. Ren bird says:

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

  70. 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!

  71. 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 :)

  72. 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!!

  73. 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.

  74. 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.

  75. 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

  76. 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.

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

  78. 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)!!

  79. 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

  80. 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.

  81. 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 :)

  82. 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.

  83. 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!

  84. 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.

  85. 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. :)

  86. 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.

  87. Vanessa says:

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

  88. 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 :)

  89. 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.

  90. 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!

  91. 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.

  92. 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.

  93. 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?

  94. 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. :(

  95. 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!

  96. 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

  97. 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.

  98. 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?

  99. 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

  100. 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!

  101. 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

  102. 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!

  103. 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.

  104. 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.

  105. 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.

  106. 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!

  107. 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

  108. 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

  109. 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!

  110. 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

  111. 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!

  112. 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!

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

  114. Marissa M says:

    Do you bake it covered or uncovered? Thanks :)

  115. 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!

  116. 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.

  117. 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!

  118. 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!

  119. 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!

  120. 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!!

  121. 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.

  122. skye says:

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

  123. Becky says:

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

  124. How long did you marinade it?

  125. 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!

  126. Caroline says:

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

  127. 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.

  128. 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.

  129. 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. =)

  130. 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?

  131. marie says:

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

  132. 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.

  133. 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

  134. 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!!

  135. 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 :)

  136. April says:

    Such a great recipe! So moist and flavorful!

  137. 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

  138. 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.

  139. 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!

  140. 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.

  141. 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.

  142. 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.

  143. Kate says:

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

  144. 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!

  145. 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.

  146. 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!

  147. 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!

  148. 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.

  149. 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!

  150. 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!

  151. 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!

  152. 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).

  153. 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.

  154. 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.

  155. 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

  156. 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!

  157. 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.

  158. 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.

  159. 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!

  160. 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.

  161. 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.

  162. 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

  163. 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!

  164. 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.

  165. Debbie says:

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

  166. 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!

  167. Rhonda says:

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

  168. Deborah Rosen says:

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

  169. Leigh Annj says:

    This looks fantastic!

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

  171. 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)

  172. 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.

  173. 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!)

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

  175. 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!

  176. 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.

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