Yogurt Marinated Chicken Recipe
This Yogurt Marinated Chicken recipe features tender chicken cutlets soaked in a flavorful blend of yogurt, lemon, garlic, and aromatic spices, resulting in juicy, delicious chicken that can be pan-fried, air fried, or baked. Ideal for a quick weeknight meal with versatile cooking methods to suit your kitchen setup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes (including marinating time)
- Yield: 8 servings 1x
- Category: Main Course
- Method: Pan Frying
- Cuisine: Mediterranean
Ingredients
Scale
Chicken
- 1½–2 lbs chicken cutlets (about 8 pieces). You can also use thighs or breasts; cooking times may vary accordingly.
Marinade
- 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, chopped fine
- 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
- Prepare Marinade: In a large bowl, whisk together the Greek yogurt, olive oil, honey, lemon juice, lemon zest, minced garlic, chopped parsley, salt, pepper, paprika, onion powder, oregano, basil, cayenne pepper, coriander, and cumin until fully combined.
- Marinate Chicken: Add the chicken cutlets to the marinade and toss thoroughly to ensure each piece is evenly coated. Cover the bowl with plastic wrap and place it in the refrigerator for at least one hour or up to 24 hours to allow the flavors to infuse.
- Bring to Room Temperature: About 20 minutes before cooking, remove the chicken from the fridge to let it come to room temperature. This helps ensure even cooking.
- Pan Fry Option: Heat 2-3 tablespoons of olive oil in a large frying pan over medium-high heat. Once hot, gently add the chicken pieces. Cook without flipping for the first 2-3 minutes to prevent sticking, then flip and cook the other side for another 2-3 minutes or until the internal temperature reaches 160°F. Remove from heat, cover with foil, and let rest for 5 minutes, allowing the temperature to rise further.
- Air Fry Option: Preheat your air fryer to 375°F. Lightly spray the basket with cooking spray and arrange the chicken cutlets in a single layer. Cook for 7 minutes, flip the pieces, then cook for another 7 minutes or until the internal temperature reaches 165°F. Adjust timing if necessary based on your air fryer model.
- Bake Option: Preheat your oven to 425°F. Line a baking sheet with parchment paper and arrange the chicken in a single layer. Bake for 15-20 minutes depending on the chicken cut, or until the internal temperature reaches 165°F.
- Finish and Serve: Garnish the cooked chicken with additional salt if desired, slice, and serve warm with your choice of sides.
Notes
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature (160°F for pan frying with resting, 165°F for air frying and baking).
- Marinating for longer enhances flavor and tenderness but do not exceed 24 hours to maintain texture.
- Different cuts of chicken may require adjustments in cooking time.
- If using chicken breasts or thighs, monitor closely to prevent overcooking.
- For extra crispness, air fryer or pan frying methods are preferred over baking.
- Resting the chicken after pan frying helps retain juices.
Keywords: Yogurt marinated chicken, pan fried chicken, air fryer chicken, baked chicken recipe, Mediterranean chicken, garlic lemon chicken
Find it online: https://yumwithmia.com/yogurt-marinated-chicken-recipe/
