This post may contain affiliate links. Please read our disclosure policy.
Greek Yogurt Marinated Chicken Thighs are the flavorful and tender grilling recipe of your dreams! Mix up the simple greek yogurt marinade and let it do all the work.
You can even get the chicken marinating the night before for an easy, ready-to-grill dinner. This is one of our favorite boneless chicken thigh recipes!
Table of Contents
Why We Love This Easy Greek Yogurt Marinade
- Juicy and Tender Chicken – The marinade results in super tender chicken.
- Simple Ingredients – Just yogurt, oil, garlic, and simple spices are needed.
- Perfect Summer Dinner – Nothing beats firing up the grill on a summer evening.
Ingredients for Greek Yogurt Chicken Marinade
Marinate boneless, skinless chicken thighs in this flavorful marinade that makes the grilled chicken super tender.
- Plain Greek Yogurt – You can use nonfat or full fat yogurt, but I prefer full fat. Make sure it’s plain.
- Olive Oil
- Garlic – Fresh cloves are best, but you can use minced garlic in a jar if that’s what you have.
- Spices – Dried oregano, dried dill, dried parsley, kosher salt, dried thyme, ground black pepper.
- Lemon Zest – Make sure to just get the thin yellow skin. The white part can be bitter.
How To Make Greek Yogurt Marinated Chicken Thighs
See recipe card below for ingredient quantities and full instructions.
- Mix Marinade – Start by whisking together the Greek yogurt marinade ingredients in a large bowl.
- Marinate Chicken – Pat the chicken thighs dry with a paper towel then add to the marinade. Make sure to toss the chicken to coat completely. Transfer it all to a zip top plastic bag, seal, and squeeze out the air. Place in a baking dish and chill in the fridge for at least 3 hours and up to 24 hours. The baking dish is just in case the bag leaks.
- Prep Grill – When ready to cook, take the chicken out of the fridge while you preheat a grill to medium-high heat.
- Grill Chicken – Remove the chicken thighs from the marinade, letting the excess drip off, and grill for 6-8 minutes per side until fully cooked. Keep the grill lid closed while grilling.
- Serve – Serve with lemon wedges and fresh minced parsley.
FAQs
They can marinate in the yogurt for up to 24 hours. A long marinating time helps make the chicken super tender and juicy.
Using greek yogurt to marinate chicken not only adds flavor but it impacts the texture of the meat! The acidity in yogurt tenderizes the meat and makes it super juicy. Even just a couple of hours in the yogurt marinade makes a big impact.
Serving Suggestions
Grilled chicken is perfect with so many favorite summer sides. I love to take advantage of the grill being fired up by making some Grilled Side Dishes. We love making Grilled Zucchini, Grilled Potatoes, or these Balsamic Grilled Vegetables.
And for dessert, be sure to try some Grilled Pineapple or Grilled Peaches
Variations
- Chicken Breasts – You can use boneless, skinless chicken breasts instead of thighs. I recommend pounding the breasts to an even thickness for more even cooking. Also keep in mind the cook time will need to be reduced by a few minutes.
- Bone-In Chicken Thighs – Instead of boneless chicken thighs, you can use bone-in thighs. You’ll want to reduce the grill temperature to Medium and grill for 12-15 minutes per side until fully cooked.
- Oven Baked instead of Grilled – Instead of grilling, you can place the thighs on a foil lined and greased baking sheet. Bake at 425 degrees F for 20-25 minutes until fully booked. You can broil for a few minutes to get some browning and char on the thighs.
Storing and Reheating
Storage – Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Reheating – Leftovers can be reheated in the microwave, in the oven at 350 degrees F, or in the air fryer at 350 degrees F until warmed.
Freezing: Leftover chicken can be frozen for up to 3 months in a airtight, freezer safe container.
- Longer Marinade Time is Better – While the chicken can be marinated for just a few hours, longer is better for more tender chicken.
- Discard Excess Marinade – It’s important to discard the excess marinade. If you want to use some marinade to baste the chicken while grilling, you can set some aside before adding the raw chicken.
- Toss the Lemons on the Grill – After you pull off the chicken, you can toss the lemon wedges on the grill for a quick minute to give them a little char for serving.
More Delicious Chicken Recipes
- Grilled Chicken Sandwich
- BBQ Ranch Grilled Chicken Breast
- Easy Grilled Jerk Chicken
- Grilled Chicken Kabobs
- Grilled Chicken Thighs
Greek Yogurt Marinated Chicken Thighs
Ingredients
- 1 cup plain Greek yogurt
- 1 tablespoon olive oil
- 3 garlic cloves finely minced or grated
- 1 teaspoon dried oregano
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 pounds boneless skinless chicken thighs about 6-8 thighs
- Fresh minced parsley and lemon wedges for serving
Instructions
- In a large bowl, whisk together the marinade – yogurt, olive oil, garlic, herbs, salt, pepper, lemon zest, and juice.
- Pat chicken dry with paper towels, then place into the bowl with the marinade. Toss to coat completely, then transfer to a resealable plastic bag. Seal, squeezing out as much air as possible. Place bag in a baking dish and refrigerate for at least 3 hours, or up to 24 hours.
- Heat a gas grill to medium-high (400 degrees F). While the grill is heating, set out the chicken to come to room temperature.
- Remove chicken from the marinade, letting any excess drip off. Grill for about 6-8 minutes per side (depending on thickness). Keep the lid of the grill closed to retain heat.
- Serve chicken with lemon wedges and garnish with fresh minced parsley.
The marinade mentions lemon zest and JUICE. Is that lemon juice and if so, how much?
Thanks for catching that – I forgot to include the juice in the list of ingredients. It’s 2 tablespoons of juice (although the recipe is also delicious without the juice).
I’ve made this twice in 2 weeks using chicken breasts. They are so easy to dry out but not with this recipe! The chicken is moist and full of flavor. Best of all it is so easy to prepare!
Thank you for the awesome feedback Maureen!