Tender yogurt marinated chicken breasts are packed with fresh flavor and so easy to make. It may become your new favorite way to enjoy this lean protein!
Do you ever find yourself in a chicken rut? It’s such a great lean protein, but if you aren’t mixing up your flavors, it gets old quickly.
This yogurt marinated chicken recipe is just what you need to shake up your routine! The chicken turns out so tender from marinating in the Greek yogurt, and the flavor is out of this world.
I also love how easy it is to make. Just mix the marinade ingredients, pour over the chicken, and let it sit for at least four hours and up to 24 hours.
When you’re ready to enjoy, shake off the marinade and throw the chicken on the grill. How easy is that?
If you’ve been looking for new ways to enjoy chicken as part of your weekly menu, you have to give this recipe a try. The simple marinade truly makes all the difference.
How to make yogurt marinated chicken
This delicious dish comes together in just a few easy steps.
Step 1: In a large mixing bowl, add the yogurt, garlic, spices, lemon juice, and fresh herbs. Mix well.
Step 2: Add the chicken breasts to a baking dish that will fit them snugly.
Step 3: Pour the marinade mixture over the chicken, covering both sides well.
Step 4: Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or overnight.
Step 5: Remove the chicken from the refrigerator and allow it to come to room temperature for 1 hour.
Step 6: Remove the chicken breasts from the marinade and scrape most of the excess marinade off the chicken. Discard the rest of the used marinade.
Step 7: Grill the chicken over high heat for 35 – 40 minutes, turning once, until cooked through.
Step 8: Remove the chicken from heat and transfer to a serving platter. Cover with aluminum foil for 10 minutes so the meat can rest before serving.
I recommend garnishing with freshly chopped parsley and serving with lemon wedges!
Is Greek yogurt okay for a keto diet?
Greek yogurt gets a mixed response in the keto community. Based on the nutrition alone, it’s a relatively low carb ingredient, but not something you want to eat in large quantities.
For this recipe, when you remove the chicken from the marinade, you’ll shake off most of the excess. That means that very little of the yogurt will actually make it onto your plate.
However, it’s still important to pay attention to what brand you choose. I always recommend comparing what’s available at your local grocery store and choosing the option with the lowest carbs per serving.
And, of course, don’t forget to check the ingredient list! We want to make sure the brand isn’t sneaking in any sugar or other pesky ingredients.
Whether or not you choose to eat Greek yogurt on a keto diet, the main purpose of the ingredient in this recipe is to tenderize the chicken while marinating. The amount of carbs the yogurt contributes to your plate will be negligible.
What to eat with this chicken recipe
This delicious and flavorful chicken will pair well with so many foods! If you’re looking for some inspiration, here are a few ideas to get you started.
If you’re following a keto or low carb way of eating, you’ll want to keep your side dishes low carb as well. Steamed green beans are always a great option. Asparagus or broccoli would also be a nice serving of vegetables.
If you want something besides steamed veggies, cauliflower faux-tato salad or an eggplant caprese salad are sure to satisfy. For something warm and comforting, this easy cauliflower soufflé never disappoints.
And of course, you can never go wrong with a fresh salad! I love having that vibrant crunch alongside my chicken.
If you have any leftover cooked chicken breasts, you can store them in an airtight container in the refrigerator for up to three days. It’s a great way to meal-prep and have chicken ready to enjoy later!
You can also store the chicken in the marinade for up to 24 hours before you’re ready to cook it. I don’t recommend letting it marinate any longer than that, otherwise the meat can start to break down and become too soft.
Other healthy chicken recipes
As long as you have new recipes to try, you’ll never get stuck in a chicken rut again! Here are a few more recipes I recommend adding to your weekly menu:
- Low-Carb Chicken Cordon Bleu Casserole
- Sheet Pan Chicken with Garlic Butter
- Prosciutto Wrapped Chicken Breast with Cream Cheese
For even more low-carb chicken inspiration, check out this roundup of the best Healthy Diabetic Chicken Recipes!
When you’ve tried this dish, don’t forget to let me know how you liked it and rate the recipe in the comments below!
Yogurt Marinated Chicken Breast
- 4 skinless chicken breasts (room temperature)
- 1½ cups Greek yogurt
- 2 tablespoons garlic (minced)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1½ teaspoon ground cumin
- ½ teaspoon chili powder
- 1 tablespoon lemon juice
- ½ cup freshly chopped herbs (basil, cilantro, parsley, etc.)
- Fresh parsley (chopped — for garnish)
- Lemon wedges (for serving)
- In a large mixing bowl, add the yogurt, garlic, spices, lemon juice, and fresh herbs. Mix well.
- Add the chicken breasts to a baking dish that will fit them snugly.
- Pour the marinade mixture over the chicken, covering both sides well.
- Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or overnight.
- Remove the chicken from the refrigerator and allow it to come to room temperature for 1 hour.
- Remove the chicken breasts from the marinade and scrape most of the excess marinade off the chicken. Discard the rest of the used marinade.
- Grill the chicken over high heat for 35 – 40 minutes, turning once, until cooked through.
- Remove the chicken from heat and transfer to a serving platter. Cover with aluminum foil for 10 minutes so the meat can rest. Serve with fresh chopped parsley and lemon wedges.
Janet Reese says
Thank you for the best chicken ever