Description
This flavorful yogurt-marinated chicken recipe features tender chicken cutlets soaked in a tangy blend of Greek yogurt, lemon, garlic, and aromatic spices. Marinating the chicken helps it stay moist and juicy whether pan-fried, air-fried, or baked. Perfect for a quick dinner, this versatile dish offers multiple cooking options and a delightful balance of savory and zesty flavors.
Ingredients
Units
Scale
Chicken
- 1 1/2–2 lbs chicken cutlets (about 8 pieces)
Marinade
- 1/2 cup plain full fat Greek yogurt
- 1/4 cup olive oil
- 1 tbsp honey
- 1 lemon, juiced (about 1/4 cup)
- 1 tsp lemon zest
- 5 garlic cloves, minced
- 1 tbsp fresh parsley, chopped fine
- 1/2 tsp salt (or more to taste)
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp cayenne pepper
- 1/4 tsp coriander
- 1/4 tsp cumin
For Cooking
- 2–3 tbsp olive oil (for pan frying)
- Cooking spray (for air fryer, optional)
- Salt (for garnish)
Instructions
- Prepare the marinade: In a large bowl, whisk together the Greek yogurt, olive oil, honey, lemon juice and zest, minced garlic, chopped parsley, salt, black pepper, paprika, onion powder, oregano, basil, cayenne pepper, coriander, and cumin until fully combined.
- Marinate the chicken: Add the chicken cutlets to the marinade bowl and toss thoroughly to ensure each piece is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours for best flavor and tenderness.
- Room temperature adjustment: Remove the chicken from the fridge about 20 minutes before cooking so it can come to room temperature, which promotes even cooking.
- Pan frying option: Heat 2-3 tablespoons of olive oil in a large frying pan over medium-high heat. Once the oil is hot, carefully place the chicken cutlets in the pan, cooking each side for 2-3 minutes. Avoid flipping the chicken during the first couple minutes to prevent sticking. Cook until the internal temperature reaches 160°F.
- Rest the pan-fried chicken: Remove chicken from the pan, cover loosely with foil, and let rest for 5 minutes. The temperature will rise slightly during resting, ensuring juicy chicken.
- Air frying option: Preheat your air fryer to 375°F. Lightly spray the basket with cooking spray. Arrange the chicken in an even layer and cook for 7 minutes. Flip the chicken and cook for an additional 7 minutes or until the internal temperature reaches 165°F. Cooking times may vary slightly depending on your air fryer model.
- Baking option: Preheat your oven to 425°F. Line a baking sheet with parchment paper and place the marinated chicken cutlets on the sheet. Bake for 15-20 minutes, depending on chicken thickness, until the internal temperature reaches 165°F.
- Serve: Garnish the cooked chicken cutlets with a pinch of salt, slice if desired, and serve warm.
Notes
- Marinate the chicken longer for more intense flavor and tenderness.
- Use a meat thermometer to ensure chicken reaches safe internal temperature for poultry (165°F).
- Adjust cayenne pepper for desired spiciness.
- Leftovers keep well refrigerated for 3-4 days.
- This marinade works well with other cuts of chicken too, such as thighs or drumsticks.
