Ingredients

1½-2 lbs chicken cutlets (about 8 pieces; thighs or breasts can be used, cooking times will vary)

1/2 cup plain full fat Greek yogurt

1/4 cup olive oil

1 tbsp honey

1 lemon, juiced (about 1/4 cup)

1 tsp lemon zest

5 garlic cloves, minced

1 tbsp fresh parsley, finely chopped

1/2 tsp salt, or more to taste

1/4 tsp black pepper

1/2 tsp paprika

1/2 tsp onion powder

1/2 tsp dried oregano

1/2 tsp dried basil

1/4 tsp cayenne pepper

1/4 tsp coriander

1/4 tsp cumin

Instructions

Step 1: In a large bowl, whisk together the Greek yogurt, olive oil, honey, lemon juice, lemon zest, minced garlic, parsley, salt, black pepper, paprika, onion powder, oregano, basil, cayenne pepper, coriander, and cumin to create the marinade.

Step 2: Add the chicken cutlets to the marinade and toss until evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.

Step 3: Remove the chicken from the fridge and let it come to room temperature, about 20 minutes, before cooking.

Step 4 – Pan Fry: Heat 2-3 tablespoons of olive oil in a large frying pan over medium-high heat. Once hot, add the chicken and cook undisturbed for 2-3 minutes on one side, then flip and cook for another 2-3 minutes until the internal temperature reaches 160 °F. Remove from pan, cover with foil, and rest for 5 minutes before slicing.

Step 4 – Air Fry: Preheat your air fryer to 375 °F. Lightly spray the basket with cooking spray, place the chicken in a single layer, and cook for 7 minutes. Flip the chicken and cook for another 7 minutes or until the internal temperature reaches 165 °F. Slice and serve.

Step 4 – Bake: Preheat the oven to 425 °F. Line a baking sheet with parchment paper and arrange the chicken on it. Bake for 15-20 minutes, depending on the cut, until the internal temperature reaches 165 °F. Slice and serve.

Step 5: Garnish the cooked chicken with a pinch of salt before serving.

Tips & Variations

Use chicken thighs for a juicier, more flavorful result; adjust cooking times accordingly.

For extra spice, increase the cayenne pepper or add smoked paprika.

If you don’t have Greek yogurt, plain regular yogurt works but strain it for thicker consistency.

Marinate the chicken overnight for deeper flavor without compromising texture.

Serve with a fresh salad or roasted vegetables for a balanced meal.

Storage

Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to avoid drying out. The marinated raw chicken can be kept in the fridge for up to 24 hours before cooking. Avoid freezing marinated chicken as the yogurt may separate.

FAQs

Can I use other cuts of chicken in this recipe?

Yes, you can use thighs, breasts, or drumsticks. Keep in mind that cooking times will vary depending on the cut and thickness. Adjust accordingly to ensure chicken is cooked through.

Is it necessary to bring the chicken to room temperature before cooking?

Allowing the chicken to come to room temperature helps it cook more evenly and prevents the outside from overcooking while the inside remains undercooked. About 20 minutes is ideal.