Yogurt Marinated Chicken Breast

This yogurt marinated chicken breast is tender, juicy, and made with a handful of aromatic spices for an easy, delicious and healthy meal. This spiced yogurt chicken can be cooked in a frying pan, on a griddle, barbecue or in an air fryer, and served either hot or cold.

Yogurt marinated chicken breast is juicy, tender and infused with delicious flavours of tangy yogurt and spice. In this recipe yogurt tenderizes the chicken while also helping it retain moisture. Combined with spices it creates a creamy, deliciously flavoured coating encasing juicy, tender chicken pieces (see also chicken pumpkin curry which uses a similar method).

The chicken breasts can be left in the yogurt marinade overnight so this recipe is perfect for busy people who enjoy great tasting but uncomplicated food. You can marinate the chicken the night before or in the morning and enjoy a delicious, healthy meal later!

Yogurt marinated chicken breast ingredients and substitutions

• Chicken breasts: skinless and boneless. Alternatively use chicken tenders (approx. 1.7lb/800g).
• Yogurt: use either natural or Greek yogurt. Buttermilk is too runny and is therefore not a suitable alternative.
• Oil: either olive oil or vegetable oil are fine to use. Added into the marinade the oil prevents the layer of yogurt from flaking away and burning as it cooks. Do not add oil to the pan as it will cause spraying (cooking spray is not needed, either).
• Spices: these include ground cumin and coriander, paprika (either hot, sweet, or a bit of both), onion granules and garlic granules.
• Salt.

How to prepare the chicken

I recommend cutting each chicken breast into 2-3 strips, rather than marinating whole chicken breasts, so more of the surface area of the chicken is coated in the marinade.

It's also important to (gently) pound the thicker sections of the meat to make sure your chicken pieces have similar thickness (see also chicken roll-ups). This will help tenderize the chicken by breaking down the fibres of the meat as well as ensure all the chicken pieces cook evenly.

• TIP: If using chicken tenders place these straight in the marinade (no need to pound them).

An alternative way of preparing the chicken is to cut each breast in half horizontally (as well as lengthwise, if you want smaller pieces). There is no need to pound the chicken prepared this way.

For me personally this method is not as reliable because it's easy to overcook the chicken and it may not be as juicy (the pieces will be thinner). If using this method I recommend reducing cooking times but increasing the temperature slightly being careful not to burn the chicken.

Best way to cook spiced yogurt chicken 

For me the easiest way to cook chicken breasts in yogurt marinade is in a large non-stick pan. This method is quick, easy and ensures lovely caramelization (see photos), which of course adds flavour, as well as produces delicious, tender meat. It also allows to easily control the temperature of the pan to ensure the chicken doesn't brown too quickly before it's cooked through. 

If, however, you prefer to cook your yogurt chicken breast on a grill/barbecue (or in an air fryer) that's absolutely fine too. Cooking times may vary depending on the size of your chicken pieces and whether the chicken is barbecued outside or cooked in a griddle pan. Remember to cook the meat over a low/medium heat. 

Step-by-step recipe instructions

1.Prepare marinade: In a large bowl combine the yogurt, oil, spices and salt. Stir until the mixture is smooth and set aside.

2. Prepare chicken: Cut each chicken breast lengthwise into 2-3 pieces (I cut mine into 2). Place between 2 pieces of parchment paper or saran wrap/cling film. Using a mallet or rolling pin gently pound the thicker sections of the chicken until they more or less match the thickness of the thinner pieces (approx. ½ inch).

• TIP: If using chicken tenders there is no need to pound the meat.

3. Marinate chicken: One by one place the chicken pieces in the marinade ensuring each is thoroughly coated in the mixture. Cover and refrigerate for 30 minutes up to 12 hours.

4. Cook chicken: Heat a large non-stick pan then add the chicken pieces (do not scrape the marinade off) and cook over a low/medium heat for about 5 minutes until lightly caramelized (do not add any fat to the pan). Turn the chicken pieces over and cook for another 5 minutes or so until caramelized and cooked through. Remove from the pan and cook the next batch.

• TIPS: If the chicken starts to brown too quickly lower the heat. Do not overcrowd the pan. Keep the cooked chicken covered while you wait for the remaining pieces to cook. If using chicken tenders increase the heat a little and reduce cooking time.

Serving suggestions

This yogurt marinated chicken is extremely versatile and can be served, either hot or cold, in lots of different ways, accompanied by the following:

• Carbs: with rice, couscous, quinoa, bulgur wheat, or in wraps.
• Vegetable sides: including roasted, steamed or boiled cauliflower, broccoli, mashed carrots, sweet potato, rutabaga, and many others.
• Salads: such as cauliflower tabbouleh, simple coleslaw, refreshing cucumber salad, sweet mango avocado salsa or zesty beet salsa.
• Dips and sauces: including yogurt-based dips such as ranch, as well as all manner of hummus (for example red pepper hummus), cauliflower dip, eggplant dip or tomato salsa.

TIP: Leftover chicken can be used to make a speedy, delicious curried chicken pineapple salad.

Can I use chicken thighs instead of breasts

Yes, you can! I recommend cooking these a little longer since dark poultry meat tastes better and becomes more tender the longer it cooks (no need to pound it). Cook it over a low heat in a pan and on a griddle and at about 350F in the oven. Use 6-8 chicken thighs.

Top tips

• Pat each chicken breast with a paper towel to remove excess moisture before cutting and marinating.
• Leave the chicken in the marinade for a minimum of 30 minutes (up to overnight).
• Do not scrape the marinade off before cooking the meat. It's where the flavour is. 
• It is important to cook the chicken in a non-stick frying pan so the flavoured yogurt coating stays on the chicken rather than in the pan.
• Cook the chicken over a low-medium heat to give it enough time to cook through. Cook in batches to avoid overcrowding the pan. 
• Do not cover the chicken as it cooks.
• Be careful not to overcook the meat. Remove from the pan/barbecue as soon as the juices are clear. Even marinated, tenderized chicken breast can end up being tough if cooked for too long.
• Best served hot or cold. Leftover yogurt marinated chicken breasts can be refrigerated, covered, for up to 3 days.
• Freezing: Once cooled completely freeze the chicken in an airtight container for up to 3 months. I do not recommend freezing marinated uncooked chicken.

Related chicken breast recipes to try next

• Easy Curried Chicken and Rice
• Chicken Fajita Casserole
• Hasselback Halloumi Chicken

See also these other easy meals including more chicken recipes!

Recipe

Keep in touch!

If you make this yogurt marinated chicken breast recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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