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    Home » Main Course » Greek Yogurt Marinated Chicken

    Greek Yogurt Marinated Chicken

    Published: Feb 1, 2022 by Anne Clark · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe

    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.

    baked chicken and potatoes on sheet pan

    Why You'll Love This

    This recipe has the perfect balance of garlic chili sauce that adds a tangy zest to the chicken. Delicious mild or kick it up by adding more garlic chili sauce to the Greek yogurt marinade (be sure to add the garlic chili sauce slowly to the yogurt marinade mixture and taste test frequently. You can very easily and quickly get this stuff too spicy!).

    When done baking, the chicken will be crispy on the outside and juicy on the inside. Add potatoes to the pan for a great one pan chicken dinner!

    Easy One Pan Dinner

    The creamy potatoes and sweet red onion are 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. Everyone will love how the chicken and potatoes taste!

    Ingredients

    all ingredients measured out on countertop

    Plain, whole fat greek yogurt - or use plain yogurt.

    Chili garlic sauce - or use Harissa sauce for extra spicy marinated chicken!

    Chicken legs and thighs - use bone-in, skin on.

    Baby new potatoes - a reader told me she uses sweet potatoes!

    Fresh cilantro - or use 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.

    Directions

    photo collage of step by step directions

    (1) Prepare the greek yogurt marinade. Mix all the ingredients except for the chicken, potatoes, and red onion 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. If you really love spicy marinated chicken, then add more!

    (2) Place the chicken into a plastic ziplock bag. Add the Greek 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.

    (3) When ready to bake, preheat oven to 425F.  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! Placed the potatoes and onions around the chicken. Sprinkle everything with fresh cracked pepper. Optional: sprinkle with chili powder as well.

    (4) After 20 minutes of baking, be sure to stir the potatoes and onions to make sure they roast evenly.  Then bake for an additional 20 minutes or until chicken is no longer pink.  Mmm, your kitchen will smell heavenly while the chicken and potatoes are roasting!

    Note how crispy the skin is. Usually, I don't eat the skin, but I definitely eat this.  And the meat is very tasty and tender. The spicy yogurt marinade did its job at tenderizing and flavorizing! And those potatoes are extra creamy after absorbing the bold juices while roasting.

    What does marinating chicken in yogurt do?

    Marinating chicken in yogurt makes the chicken extra tender and juicy!

    How long can you marinate chicken in yogurt?

    Preferably overnight but for no more than 24 hours.

    Expert Tips

    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.

    baked chicken and potatoes on sheet pan

    Storing Leftovers

    Store any leftovers 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.

    More Chicken Recipes

    • Baked chicken breast with potato wedges and green salad on the side.
      Cajun Butter Chicken
    • Three chicken quesadillas on white rectangular plate garnished with cilantro flakes.
      Rotisserie Chicken Quesadillas
    • Honey Ginger Chicken Thighs
    • cashew chicken and cabbage stir fry on white plate
      Keto Cashew Chicken

    If you tried this fabulous chicken recipe, please rate and review it below so I know how it turned out.

    If you'd like more easy recipes sent straight to your email, subscribe and get a free 5-day meal plan! How easy is that!

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    Recipe

    oven roasted chicken and potatoes on baking pan

    Greek Yogurt Marinated Chicken and Potatoes

    The 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.
    5 from 4 votes
    Print Pin For Later Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 4
    Calories: 315kcal
    Author: Anne Clark | My Kitchen Serenity

    Ingredients

    • 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
    • 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)
    • 1 tablespoon Chili powder
    • 1 teaspoon Minced garlic
    • 1 teaspoon Ground cumin
    • ½ teaspoon Salt
    • ¼ teaspoon Black pepper
    Prevent your screen from going dark

    Instructions

    • Prepare the yogurt marinade. Mix all the ingredients except for the chicken, potatoes, and red onion 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. 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.
    • 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! Placed the potatoes and onions around the chicken. Sprinkle everything with fresh cracked pepper. Optional: sprinkle with chili powder as well.
    • Place into a preheated 425 oven and set the timer for 20 minutes. After 20 minutes, stir the potatoes and return the pan to the over. Bake for an additional 20 minutes or until the chicken is fully cooked and no longer pink. Garnish with fresh cilantro.

    Notes

    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.
    Tried this Recipe? Tag me Today!Mention @mykitchenserenity or tag #mykitchenserenity on Instagram!!

    Nutrition

    Serving: 1serving | Calories: 315kcal | Carbohydrates: 27g | Protein: 19g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 832mg | Potassium: 792mg | Fiber: 4g | Sugar: 6g | Vitamin A: 785IU | Vitamin C: 25mg | Calcium: 113mg | Iron: 2mg

    This recipe was originally published in 2018 and was updated in 2022.

    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.

    « 15 Simple Ways to Substitute for Beef Broth
    Easy Cajun Rice Dressing »

    About Anne Clark

    Hi! I'm Anne, the founder and content creator at My Kitchen Serenity, a food blog focused on serving the needs of busy moms and dads who are looking for easy and delicious recipes for the family.

    Reader Interactions

    Comments

    1. Leesa

      March 07, 2019 at 2:09 pm

      5 stars
      The flavor is incredible! And very juicy. I used sweet potatoes instead of white potatoes.

      Reply
      • MyKitchenSerenity

        March 07, 2019 at 2:55 pm

        Sweet potatoes sound yummy! I’ll try that next time. Thanks, Leesa!!

        Reply
    5 from 4 votes (3 ratings without comment)

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    Hi. I’m Anne and I’m happy to share with you my easy, family-friendly recipes. I’ve been cooking for my family for 30 years, and what I’ve learned is that most busy families appreciate easy homemade meals. Now that the kids are grown, my passion is creating and sharing flavorful food for you and your family to enjoy as well. If you have any questions, feel free to email me at Anne@mykitchenserenity.com. 

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