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Yogurt Marinated Chicken

A delicious and versatile dish featuring succulent chicken cutlets marinated in creamy yogurt and spices, perfect for any meal or occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course, Meal Prep
Cuisine: Healthy, Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1/2 cup plain full-fat Greek yogurt
  • 1/4 cup olive oil
  • 1 tablespoon honey
  • 1 large lemon (juiced, about 1/4 cup)
  • 1 teaspoon lemon zest
  • 5 cloves garlic (minced)
  • 1 tablespoon fresh parsley (chopped fine)
  • 1/2 teaspoon salt (or more to taste)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon coriander
  • 1/4 teaspoon cumin
For the Chicken
  • 1½-2 lbs chicken cutlets Boneless and skinless

Method
 

Preparation
  1. In a large bowl, mix the Greek yogurt, olive oil, honey, lemon juice, lemon zest, minced garlic, fresh parsley, salt, black pepper, paprika, onion powder, oregano, basil, cayenne pepper, coriander, and cumin until well blended into a smooth marinade.
  2. Add the chicken cutlets to the bowl with the marinade and gently toss to coat all sides.
  3. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour, preferably up to 24 hours for best flavor.
Cooking
  1. Remove the chicken from the refrigerator and let it sit at room temperature for about 20 minutes before cooking.
  2. For pan-frying, heat a skillet over medium heat, add olive oil, and cook the chicken for 5-7 minutes on each side until golden brown and fully cooked.
  3. For air frying, preheat the air fryer to 375°F and cook the chicken for 12-15 minutes, flipping halfway through.
  4. For baking, preheat the oven to 400°F, spread the chicken on a baking sheet, and bake for 20-25 minutes until cooked through.
Serving
  1. Serve the chicken over rice or in a salad, wrap it in a tortilla, or alongside roasted vegetables.

Notes

Store cooked chicken in an airtight container in the refrigerator for up to 3-4 days. To freeze, use freezer-safe bags for uncooked marinated chicken and thaw in the refrigerator overnight before cooking.