Yogurt Marinated Chicken (Juicy & Tender)

Name: Yogurt Marinated Chicken
Prep time: 10 min
Cook time: 12 min
Total time: 262 min
Ingredients: 1.5 pounds boneless skinless chicken thighs (cut into 1.5-inch pieces); 1 cup plain full-fat yogurt; 2 tablespoons olive oil; 2 tablespoons lemon juice; 3 garlic cloves (finely grated); 1 tablespoons tomato paste; 2 teaspoons fine kosher salt; 1 teaspoon ground black pepper; 2 teaspoons smoked paprika; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon dried oregano

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This Yogurt Marinated Chicken is so easy to make and is perfect for grilling season. The mixture of tangy yogurt and lemon juice tenderizes the meat while a balance of spices adds layers of flavor, guaranteeing juicy grilled chicken skewers every time.

A close up of yogurt marinated chicken on skewers with lemon wedges.

Moist, Juicy Chicken Skewers My Family Loves

One of the easiest ways to make chicken and turn out great on the grill is giving it an overnight rest in a flavorful yogurt marinade. It’s so simple to do and gives the meat the best texture. The base of yogurt, with lemon and salt can be flavored with different spices depending on what flavor profile I’m after, from Middle Eastern to Indian, there are so many different combinations to try!

Here I’ve gone for a balanced mixture of cumin, smoked paprika and coriander with fresh garlic for a pantry-friendly seasoning mix. I like to serve it up with some simple steamed rice or a few grilled flatbreads like my Garlic Naan, a spoonful of homemade hummus and pickled chilies.

Recipe Overview

Skill Level

Intermediate

Prep Time

10 mins

Cook Time

12 mins

A Few Key Ingredients

Below are the key ingredients you’ll need to make Yogurt Marinated Grilled Chicken skewers. The full quantities can be found in the recipe card further down the post.

ingredients for yogurt marinated chicken.

Chicken thighs: Have a higher fat content than chicken breast which means they are more flavorful and harder to overcook, staying super moist and juicy. You can use chicken breast, if preferred, but you’ll need to keep a closer eye on it while cooking to prevent it drying out.

Full-fat yogurt: Helps all the flavors in the marinade cling to the meat. The acidity tenderizes the chicken, helping it stay moist. Greek yogurt can also work but you may need to thin it with a bit of water to get it to the right texture so it coats the meat. Use full-fat for the best flavor.

Lemon juice: Additional acidity in the marinade from the lemon juice also helps to tenderize the meat. Use fresh-squeezed for the best flavor. You can use lime juice instead, if preferred.

Seasonings: A combination of cumin, coriander, smoked paprika, and oregano create a delicious, Mediterranean-style flavor profile. You can switch these out for other seasoning mixes for different cuisines e.g. curry powder for an Indian-style marinade.

Why Yogurt Marination Works

Yogurt is a great way to marinate chicken because it helps keep the meat tender and juicy while adding flavor at the same time. The natural acidity in the yogurt gently breaks down the chicken without making it tough or mushy like stronger marinades sometimes can. That also means you can let the chicken marinate longer for even better flavor.

Quick tip!

Acidic marinades can cause chicken to break down too much if left for too long so usually 24 hours is the maximum marination time you should use for yogurt-based marinades, or 8 hours for vinegar-based marinades.

I like using full-fat yogurt because the thicker texture coats the chicken really well and helps the flavors stick better. It also gives the marinade a richer taste and holds up better during cooking. Low-fat yogurt tends to separate more easily, especially when exposed to high heat.

How to Make Yogurt Marinated Chicken

Step 1. In a large bowl, combine yogurt, olive oil, lemon juice, garlic, and tomato paste. Add all spices and mix until smooth.

Step 2. Add chicken cubes and coat thoroughly. Cover and refrigerate at least 4 hours (overnight preferred).

process shot to make the chicken marinade and marinating the chicken thighs in a bowl.

Step 3. Thread chicken onto skewers, but don’t pack too tightly – this ensures even cooking.

Step 4. Preheat a grill or a grill pan to medium-high.
Cook skewers for 10 to 12 minutes, turning occasionally.

marinated chicken placed on skewers and grilled.

Recipe Notes

Storage: Let the cooked chicken cool then transfer to an airtight container. Store in the fridge for up to 3 days, or freeze for up to 3 months (if frozen, thaw overnight in the fridge before reheating).
Reheating: Reheat the skewers on a preheated grill pan over high heat, turning occasionally, until piping hot throughout.
Skewers: If using wooden skewers, soak them in a tray of water for 15 minutes before using. This prevents them burning.
Resting the meat: Let the cooked chicken rest for a few minutes before serving so the meat can reabsorb its juices.
Marination time: Marinate the meat for a minimum of 4 hours to give it the flavors a chance to infuse into the chicken. Overnight (up to 24 hours) is better as it produces much moister chicken.

Yogurt marinated chicken on a sheet pan with lemon wedges.

Questions I Get Asked a Lot

How long should I marinate it?

A minimum of 4 hours is recommended while overnight (up to a maximum of 24 hours) is best.

Should I rinse off the yogurt before cooking it?

No, leave the marinade on the chicken. It will caramelize nicely on the grill and form a flavorful layer around the meat.

Can I save the leftover marinade?

No, the raw chicken has been in the marinade which makes it unsafe to reuse. Discard any marinade that’s left in the bowl.

What can I serve it with?

This grilled chicken works so well with a lot of BBQ sides. A side of rice or flatbreads are the perfect accompaniment to this chicken. I also like to serve them alongside a fresh salad like my Cucumber Tomato Salad or Olive Salad. Homemade Tzatziki is perfect for drizzling over, or serve on a bed of creamy Hummus.

Storage Recommendations

Storage: Let the cooked grilled chicken cool first and then transfer to an airtight container. Store in the fridge for up to 3 days, or freeze for up to 3 months (if frozen, thaw overnight in the fridge before reheating).
Reheating: Reheat the skewers on a preheated grill pan over high heat, turning occasionally, until piping hot throughout.