Greek Yogurt Marinated Chicken Thighs

Today’s Sunday Funday theme is yogurt.  I thought about making a yogurt parfait (yum) but I already like the one I make, so I decided to get creative.

I’d heard about using yogurt as a marinade before and decided to give it a shot.  A yogurt marinade is supposed to impart flavor while tenderizing the chicken (where other acids can sometimes toughen).

When I passed this bag with marinated chicken to Hubs, I definitely got an eyebrow raise (luckily he trusts me and went with it).  The marinade was good, but I don’t know that it was a game changer.  I waited to tell the kids that it was marinated in yogurt until *after* they’d eaten (and enjoyed) and I’m glad I did, since i was met with “ew”, at which time I reminded them that they’d eaten and enjoyed their share! Silly kids!

Try these other yogurt-filled recipes:

Greek Yogurt Marinated Chicken Thighs

Adapted Slightly from The Busy Baker

1 pound boneless skinless chicken thighs

1 (5.3 ounce) container plain Greek yogurt

1 tablespoon olive oil

1 tablespoon lemon juice

1 tablespoon honey

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried thyme

1 teaspoon smoked paprika

½ teaspoon cumin

½ teaspoon dried dill

Salt & pepper

Place the chicken in a zipper bag.  Whisk together the remaining ingredients.  Pour the marinade over the chicken and toss to coat. Refrigerate for at least 2 hours or overnight.

Grill over indirect heat until the chicken reaches an internal temperature of 165 degrees F.  Rest for 5 minutes before serving.


  1. Sorry it didn't turn out as well as you had hoped. Happy Dad's Day to Mike.

    1. It turned out & I'd definitely make it again! It just wasn't *that* different from other marinades

  2. Amy lot of grilled and roasted meats in India are marinated in yogurt. We tend to marinate paneer, mushrooms, bell peppers etc for kebabs. We tend to use normal yogurt with a bit of whey rather than greek yogurt. Perhaps that makes the meat, chicken fish more succulent.