You'll fall in love with this Greek yogurt marinated chicken recipe! The Greek yogurt marinade ensures the chicken will be tender, juicy, and full of flavor.
The secret to the bold flavor and gorgeous color is the garlic chili sauce added to the marinade. Or use Harissa Sauce instead of the garlic chili sauce for an extra spicy marinated chicken. Both are wonderful, flavorful seasonings.
And if you're a fan of one-pan meals with Mediterranean flair, then go check out this Baked Chicken with Spinach, Feta, and Sun Dried Tomatoes! Both of these chicken dinners are exceptionally delicious!
Note how crispy the skin is! Usually, I don't eat the skin, but I definitely eat this. The meat is very tasty and tender. The potatoes are extra creamy after absorbing the bold juices while roasting.
Jump to:
- Why You'll Love Greek Yogurt Chicken
- What Makes It an Easy One Pan Dinner
- Ingredient Notes with Photo
- Substitutions and Additions
- What to Use Instead of Potatoes
- How to Make Greek Yogurt Chicken
- Recipe Tips and Tricks
- How Long to Marinate Chicken in Yogurt
- Storing and Reheating Leftovers
- Recipe FAQs
- More Chicken Recipes
- Recipe
- Comments
Why You'll Love Greek Yogurt Chicken
The best flavor! This recipe has the perfect balance of garlic chili sauce that adds a tangy zest to the chicken.
Choose your spice level! Delicious mild or kick it up by adding more garlic chili sauce to the Greek yogurt marinade.
Crispy skin, juicy chicken! When done baking, the chicken will be crispy on the outside and juicy on the inside.
What Makes It an Easy One Pan Dinner
I like to bake this Greek yogurt marinated chicken with creamy new potatoes and sweet red onion -- they're a perfect accompaniment to the chicken and makes this a delectable meal!
One pan roasting makes this meal quick and easy. It's the perfect recipe for a weeknight dinner. Double the recipe for a weekend get together.
Ingredient Notes with Photo
Plain, whole fat Greek yogurt - or use regular plain yogurt, however, Greek yogurt is thicker so it'll cling better to the chicken pieces.
Chili garlic sauce - this is your main source of flavor for this dish! It's spicy but the yogurt will tone it down just a bit. I like to use Huy Fong brand (available now on Amazon).
Chicken legs and thighs - use bone-in, skin on for the best flavor and juicy meat.
Baby new potatoes - also called red potatoes, they have a nice and creamy texture when cooked. I don't peel the potatoes, but you can if you prefer.
Fresh cilantro - or use fresh parsley for a milder flavor.
Minced garlic - to save prep time, use the minced garlic in a jar.
Seasonings - chili powder, ground cumin, salt, and pepper.
Substitutions and Additions
Yukon Gold Potatoes are another great option. A reader told me that she used sweet potatoes -- sounds delicious, right!
Use Harissa sauce instead of chili garlic sauce for extra spicy marinated chicken!
Dried cilantro won't give you the same flavor punch as fresh but you can use it as a substitute. I suggest that if you used dried, add a little squeeze of lime juice at the end, or toss in some fresh parsley with the dried cilantro for color.
Boneless, skinless chicken - While I prefer thighs and legs (they won't dry out), you could use boneless, skinless chicken breasts for this recipe. However, the bake time will be less. Check the internal temperature of the chicken in 15-20 minutes; or until it reaches 165F.
What to Use Instead of Potatoes
Instead of potatoes and onions, you can always switch up the vegetables for a change of pace:
- Bell peppers (red, yellow, or orange for sweetness and color)
- Zucchini (roasts soft and soaks up all that herby flavor)
- Cherry tomatoes (they'll burst and make a light, saucy finish)
- Kalamata olives (toss in near the end for that salty punch)
How to Make Greek Yogurt Chicken
(1) Prepare the greek yogurt marinade in a small bowl. Taste test for your heat level preferred. In my opinion, 2 tablespoons of chili garlic sauce is a little spicy. Four tablespoons is very spicy.
(2) Place the chicken into a plastic ziplock bag. Add the Greek yogurt marinade and seal the bag. Marinate in the refrigerator at least 6 hours. (Overnight is preferred).
(3) When ready to bake, place the marinated chicken onto a rimmed sheet pan. Add potatoes and onions around the chicken. Sprinkle everything with fresh cracked pepper. Optional: sprinkle with chili powder as well.
(4) Bake for 20 minutes in 425F preheated oven. Stir the potatoes and onions. Bake for an additional 20 minutes or until chicken is 165F. Mmm, your kitchen will smell heavenly while the chicken and potatoes are roasting!
Recipe Tips and Tricks
For the best Greek Yogurt Chicken, here are my tips for success:
- Use a rimmed sheet pan or you'll have juices running over the pan to the bottom of your oven!
- For extra spicy marinated chicken, just use more chili garlic sauce. Be careful, this stuff is spicy!
- After removing from the oven, let the chicken rest for about 5 minutes. I'll be hard, but you can be patient!
- While the chicken is resting, you could prepare a simple green salad or toast some garlic bread.
- Fun fact from my sister - the yogurt marinade makes a great dip for chips (or even raw veggies like carrot and celery sticks). Thanks, sis!
How Long to Marinate Chicken in Yogurt
Minimum: 30 minutes is enough for the yogurt to start working, but I highly recommend more time.
Sweet spot: 4 to 8 hours in the fridge gives you the best flavor and tenderness.
Maximum: Up to 24 hours is okay. Any longer and the acid in the yogurt can make the chicken texture mushy.
Always marinate chicken in the refrigerator, not on the counter. And if you're using Greek yogurt, it sticks a little thicker, which helps coat the chicken well.
Storing and Reheating Leftovers
Store any leftover Greek Yogurt Chicken in airtight containers in the refrigerator for up to 3 days. I prefer to use BPA-free glass containers with locking lids. Check out this 18-piece set of glass food storage containers with locking lids. To reheat, warm in your microwave until heated through.
Recipe FAQs
Marinating chicken in yogurt makes the chicken extra tender and juicy!
Preferably 4-6 hours but for no more than 24 hours.
Thighs and drumsticks stay juicy and soak up flavor well. Breasts work too, but be careful not to overcook since they dry out faster.
More Chicken Recipes
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If big bold flavor is what you crave, this Cajun Butter Chicken and Potatoes won't dissapoint your taste buds! It's also a sheet pan dinner packed with flavor!
Recipe
Easy Greek Yogurt Marinated Chicken (with Potatoes)
Equipment
- rimmed sheet pan
- measuring cup (1 cup)
- measuring spoons (tablespoon, teaspoon)
Ingredients
- 1 cup plain, whole fat Greek yogurt (or plain yogurt)
- 2 tablespoon chili garlic sauce (use more for extra spicy marinated chicken) (or Harissa Sauce)
- 2 tablespoon fresh cilantro (2 heaping tablespoons) (save some for garnish)
- 1 tablespoon chili powder
- 1 teaspoon minced garlic (I use the jarred minced garlic)
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 lb legs and thighs, skin on, bone-in (about 4 each)
- 1 lb baby new potatoes, cut in wedges
- ½ red onion, medium, cut in wedges
Instructions
- Prepare the yogurt marinade: Mix the yogurt, chili sauce, cilantro, chili powder, garlic, cumin, salt, and pepper in a small bowl. Taste for level of spice (heat) you prefer. In my opinion, 2 tablespoons of chili garlic sauce is a little spicy. Four tablespoons is very spicy.1 cup plain, whole fat Greek yogurt (or plain yogurt), 2 tablespoon chili garlic sauce (use more for extra spicy marinated chicken), 2 tablespoon fresh cilantro (2 heaping tablespoons), 1 tablespoon chili powder, 1 teaspoon minced garlic, 1 teaspoon ground cumin, ½ teaspoon salt, ¼ teaspoon black pepper
- Place the chicken into a plastic ziplock bag. Add the yogurt marinade and seal the bag. Move the chicken around until all the pieces are fully coated. Marinate in the refrigerator at least 6 hours. Overnight is preferred for optimal flavor and juiciness.1 lb legs and thighs, skin on, bone-in (about 4 each)
- When ready to bake, place the marinated chicken onto a rimmed sheet pan. Make sure the sheet pan is rimmed or you'll have juices dripping all over the bottom of your oven! Place the potatoes and onions around the chicken. Sprinkle everything with fresh cracked pepper. Optional: sprinkle with chili powder as well.1 lb baby new potatoes, cut in wedges, ½ red onion, medium, cut in wedges
- Place into a preheated 425F oven and set the timer for 20 minutes. After 20 minutes, stir the potatoes and return the pan to the oven. Bake for an additional 20 minutes or until the chicken is 165F. For the best results, let the chicken rest for about 5 minutes. Garnish with fresh cilantro.
Notes
Nutrition
This recipe was originally published in 2018 and was updated in 2025.
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
Leesa
The flavor is incredible! And very juicy. I used sweet potatoes instead of white potatoes.
MyKitchenSerenity
Sweet potatoes sound yummy! I’ll try that next time. Thanks, Leesa!!