Greek Yogurt Chicken Marinade (Easy Grilled Chicken)

Greek yogurt chicken marinade is a five-minute marinade that makes your grilled chicken so good, folks will think you spent way more time on dinner than you actually did. That is the kind of math we love around here. The yogurt tenderizes, the lemon brightens, and the oregano adds that herby, savory depth that makes this feel like something special - even on a Tuesday.

The recipe came together after one too many dry chicken dinners that nobody was excited about. I wanted something that would work fast on a busy weeknight but also hold up well for a weekend cookout. This marinade hits both. Marinate it in the morning, throw it on the grill when you get home, and dinner is done in twenty minutes.

For another quick grilled chicken option with bold flavor, my Low FODMAP BBQ Bacon Chicken is another one the whole family loves.

Why You'll Love This Recipe

• Only five ingredients and five minutes to prep
• Yogurt tenderizes the chicken and keeps it juicy on the grill
• Works for weeknight dinners and weekend cookouts
• Gluten free and easily made low FODMAP with lactose-free yogurt
• Works with chicken breasts, thighs, or any cut you have on hand

What YOu'll Need

• Plain Greek Yogurt - This is the base of the marinade and does all the tenderizing work. Full-fat yogurt gives the best result. If you need a lactose-free option, lactose-free Greek yogurt works just as well and you will not taste a difference.
• Fresh Lemon Juice - Fresh is best here. It brightens the whole marinade and helps break down the chicken just enough to keep it tender.
• Dried Oregano - The backbone of that Greek flavor. It is earthy, herby, and works beautifully with the lemon and yogurt.
• Avocado Oil - Adds richness and helps the marinade coat the chicken evenly. Any neutral oil works here, but avocado oil handles grill heat well.
• Boneless, Skinless Chicken Breasts - A lean protein that soaks up this marinade so well. Chicken thighs also work great if you prefer dark meat.

See the recipe card for the exact measurements and complete instructions.

Step-By-Step Instructions

Step 1: Add the Greek yogurt, fresh lemon juice, dried oregano, and avocado oil to a gallon-sized zip-top bag or an airtight container. Mix the marinade ingredients until fully combined.

Step 2: Add the chicken breasts to the bag. Seal it and massage the marinade all over the chicken so every piece is coated.

Step 3: Place the bag in the refrigerator. Marinate the chicken for at least 30 minutes and up to 24 hours. The longer it sits, the more flavor it absorbs.

Step 4: Preheat the grill to medium heat. Remove the chicken from the bag and shake off any excess marinade before placing it on the grill.

Step 5: Grill the chicken until the internal temperature reaches 165 degrees F. This usually takes about 20 minutes depending on the thickness of the chicken.

Step 6: Allow the chicken to rest for five minutes before slicing. Resting keeps all those juices inside where they belong.

Tips and Tricks

Do not skip the rest time after grilling. Five minutes makes a big difference in how juicy the chicken turns out.

Use a zip-top bag holder when adding the chicken and marinade. It is like having an extra pair of hands in the kitchen.

The yogurt marinade will look a little charred on the outside of the chicken when it comes off the grill - that is totally normal and adds great flavor.

Got an extra lemon? Squeeze fresh lemon juice over the cooked chicken right before serving for a bright, fresh finish.

If you are short on time, even 30 minutes of marinating will give the chicken a noticeable boost in flavor and tenderness.

My Parmesan Lemon Chicken Bake uses a similar lemon-forward flavor profile if you want another easy chicken dinner option in your back pocket.

Ingredient Swaps

• Greek Yogurt - Plain full-fat Greek yogurt is the first choice, but lactose-free Greek yogurt works exactly the same way. Both options give you that creamy, tenderizing base.
• Lemon Juice - In a pinch, use bottled lemon juice. Fresh is better, but bottled gets the job done.
• Avocado Oil - Any neutral oil will work. Grapeseed oil, canola oil, or even olive oil are all solid options.
• Dried Oregano - No dried oregano? Try dried Italian seasoning or a mix of dried basil and thyme.

Variations

Chicken Thighs: Swap the chicken breasts for boneless, skinless chicken thighs. They are a bit more forgiving on the grill and stay juicy even if they cook a few minutes longer. Same internal temperature - 165 degrees F.

Instant Pot Option: Place the marinated chicken in the Instant Pot liner with one cup of low FODMAP chicken broth. Set to high pressure for 12 minutes with a natural release for 10 minutes, then quick release any remaining pressure.

Stovetop Option: Heat a large skillet or grill pan over medium heat with a little oil. Cook the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165 degrees F.

Low FODMAP Variation: Use lactose-free Greek yogurt and make sure your avocado oil is plain, not infused. All the other ingredients in this marinade are naturally low FODMAP. For more low FODMAP chicken recipes, there are plenty of options to explore.

How To Serve Greek Yogurt Chicken

There are so many great ways to use this grilled chicken once it comes off the grill.

• Slice it and serve over a classic Greek Salad with olives, cucumber, and tomatoes.
• Dice it up and add it to a bowl with Instant Pot Greek Lemon Rice and whatever toppings your family loves.
• Serve it as the main protein with roasted vegetables and a side of Tzatziki Greek Salad Dressing for dipping.
• Slice it thin and wrap it up in a gluten free tortilla with lettuce, tomato, and a drizzle of dressing for an easy lunch.

Storing and Reheating

Store: Keep leftover grilled chicken in an airtight container in the refrigerator for up to four days.

Reheat: Slice the chicken and reheat on a microwave-safe plate for 1 to 2 minutes, or warm in a skillet over medium-low heat with a small splash of chicken broth to keep it from drying out.

Freeze: Cooked chicken can be stored in a freezer-friendly container or zip-top bag for up to four months. Dice or slice it before freezing so it reheats faster on busy nights.

Freeze the Marinade: Add the raw chicken and marinade together in a zip-top freezer bag before cooking. Freeze flat for up to three months. Thaw overnight in the refrigerator, then grill as directed.

Low FODMAP Notes

Low FODMAP ingredient information is based on testing results as of the day posted. As always, modify based on your gut and what works for you on a low FODMAP diet.

• Boneless, Skinless Chicken Breasts - Plain, unseasoned chicken has no detectable FODMAPs.
• Plain Greek Yogurt - Use lactose-free Greek yogurt to keep this low FODMAP. Regular Greek yogurt contains lactose, which is a trigger for many people managing IBS or following a low FODMAP diet.
• Fresh Lemon Juice - Safe at 1 tablespoon or 21 grams per meal.
• Dried Oregano - Safe at 1 teaspoon or 3 grams per meal.
• Avocado Oil - Oil is fat only and has no detectable FODMAPs.

For additional information on a low FODMAP diet, please visit  Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.

FAQs

More Loveable Chicken Recipes

• Instant Pot Greek Chicken
• Egglife Egg White Greek Wrap
• Banza Rice Greek Salad
• Greek Chicken Meatballs