Description
This Greek Chicken Marinade recipe features tender boneless, skinless chicken thighs marinated in a flavorful blend of Greek yogurt, lemon juice, olive oil, and aromatic spices. The chicken is oven-baked and finished under the broiler for a crispy edge, making a delicious and easy Greek-inspired main dish perfect for weeknight dinners or meal prep.
Ingredients
Chicken
- 1.5 lbs chicken thighs (boneless, skinless, about 8 pieces)
Marinade
- ½ cup plain Greek yogurt (any fat percentage)
- Juice of ½ a lemon
- 3 tbsp olive oil
- 1.5 tsp salt
- 3 cloves garlic (pressed)
- ½ tsp black pepper
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp onion powder
- ¼ tsp red pepper flakes
- 2 tbsp fresh parsley (finely chopped)
Instructions
- Prepare Chicken: In a large 9x13” baking dish, place the boneless, skinless chicken thighs in a single layer.
- Make Marinade: In the same dish, add plain Greek yogurt, lemon juice, olive oil, salt, pressed garlic, black pepper, ground cumin, paprika, onion powder, red pepper flakes, and finely chopped fresh parsley over the chicken.
- Marinate: Mix well to ensure all chicken pieces are thoroughly coated with the marinade. You may also combine everything in a large ziplock bag or bowl if preferred. Arrange the coated chicken in a single layer without overlapping. Cover the dish tightly with plastic wrap and refrigerate for at least 5 minutes, ideally up to 12 hours for maximum flavor infusion.
- Preheat Oven: When ready to cook, preheat your oven to 450°F (232°C). Remove the plastic wrap from the baking dish.
- Bake Chicken: Place the dish in the preheated oven and bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- Broil for Crispiness: After baking, switch the oven to broil mode and broil the chicken for about 3 minutes to crisp up the edges, watching carefully to prevent burning.
- Rest and Serve: Remove the chicken from the oven and allow it to rest for 5 minutes to let the juices redistribute and lock in flavor. Note that some liquid from the yogurt and chicken will remain at the bottom of the pan.
Notes
- Marinating time is flexible; even 5 minutes improves flavor, but up to 12 hours is best for maximum tenderness and taste.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F for safety.
- The broil step crisps the edges but watch closely to prevent burning.
- Leftover chicken keeps well refrigerated for up to 3 days and can be used in salads, wraps, or sandwiches.
- For a spicier version, increase red pepper flakes or add a pinch of cayenne pepper.
