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This Mediterranean Yogurt Chicken is one of my favorite spiced chicken flavor profiles—and it’s always a fan favorite with clients, friends, and family. The yogurt keeps the chicken tender and juicy, while the spices bring warm, herby flavor to every bite.
You can marinate the chicken up to 3 days ahead, or cook it right after mixing if you’re short on time.
Chef tips
- Marinate longer for more flavor – If you have time, let the chicken marinate for at least a few hours or up to 3 days in the fridge.
- Use boneless, skinless thighs – They stay juicy and flavorful even after searing.
- Cook in batches – Avoid overcrowding the pan so the chicken sears instead of steaming.
- To scale up the recipe – sear or grill the chicken for flavor on just 2-3 minutes, then finish in the oven at 375F for 15 minutes.
- Use a meat thermometer – Chicken is done when the internal temperature reaches 165°F.
- Slice on the half bias to serve– After cooking, let the chicken rest for a few minutes before slicing in half on a bias. Angle your knife for a more elevated feel.
Ingredient notes
- Chicken thighs (2 lb) – Boneless and skinless for the best flavor and texture. You can also use chicken breast for this and it will also be very juicy when cooked using a cast iron. Cook for 4-5 minutes per side.
- Kosher salt (2 tsp) – Proper seasoning is key for juicy chicken. Use less salt if using iodized, fine, or sea salt.
- Garlic powder (2 tsp) – Adds depth and savory flavor.
- Ground cumin (2 tsp) – Warm, earthy spice that pairs perfectly with the yogurt.
- Paprika (2 tsp) – For a smoky, mild sweetness.
- Dried oregano (2 tsp) – Brings a classic Mediterranean herbiness.
- Ground coriander (2 tsp) – Adds brightness and a slight citrus note.
- Plain yogurt (½ cup) – Greek or regular both work; yogurt helps tenderize the chicken.
- Lemon (½) – Adds a fresh, tangy finish.
FAQ
Can I grill this chicken instead of pan-cooking?
Yes! This chicken grills beautifully. Heat the grill to medium-high and cook for about 4–5 minutes per side. Be sure to add an additional tablespoon of oil to the chicken marinade before grilling to help prevent the chicken from sticking to the grill.
Can I use chicken breast?
You can substitute chicken breast, but be careful not to overcook it. Thighs stay juicier and are more forgiving.
How long can I marinate the chicken?
You can marinate for as little as 30 minutes or up to 3 days. Longer marination results in deeper flavor.
Can I freeze the marinated chicken?
Yes. You can freeze the Mediterranean yogurt chicken directly in the marinade. Thaw overnight in the fridge, then cook as directed. This should last in the freezer for up to 3 months.
Serving ideas:
- Pair this chicken with Oregano Rice Pilaf and Stonefruit Fattoush for a Mediterranean-themed dinner party.
- Add to a mezze platter with fresh pita, vegetables, hummus, brown butter yogurt sauce, and babaganoush.
- Use in a quinoa bowl with feta and roasted beets.
What to serve with this
Mediterranean Yogurt Chicken
Equipment
- Cast iron
Ingredients
- 2 lb boneless skinless chicken thighs
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 2 teaspoons dried oregano
- 2 teaspoons ground coriander
- ½ cup plain yogurt, Greek or regular
- ½ lemon, juiced
Instructions
Step 1: Marinate the chicken
- In a large mixing bowl, combine the chicken thighs with the kosher salt, garlic powder, ground cumin, paprika, dried oregano, ground coriander, yogurt, and lemon juice.
- Mix until everything is evenly coated.
- Marinate for at least 30 minutes, or up to 3 days in the fridge.
Step 2: Cook the chicken
- Heat a cast iron skillet or large pan over medium-high heat.
- Add 1 tablespoon of neutral oil, then arrange the chicken in an even layer.
- Cook for 8–10 minutes total, flipping halfway through, until the chicken is golden brown and the internal temperature reaches 165°F.
- Cut into a piece to verify doneness if needed.
- Let the chicken rest for a few minutes, then slice each thigh in half and serve.
