Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs total)
- 1 cup plain Greek yogurt (full-fat or 2%)
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
Instructions
- Step 1: Prepare the marinade by combining the Greek yogurt, lemon juice, olive oil, minced garlic, dried oregano, Kosher salt, and black pepper in a medium bowl until thoroughly mixed.
- Step 2: Place the chicken breasts in a large zip-top bag or shallow dish. Pour the yogurt mixture over the chicken, ensuring each piece is fully coated with the marinade.
- Step 3: Refrigerate the chicken to marinate for at least 2 hours, but no longer than 6 hours. For optimal flavor and tenderness, 4 hours is recommended.
- Step 4: When ready to cook, preheat your grill to medium-high heat or your oven to 400°F (200°C). Remove the chicken from the marinade, letting any excess drip off, but do not wipe the marinade completely clean.
- Step 5: Grill the chicken for 6-8 minutes per side, or bake for 20-25 minutes, until the internal temperature reaches 165°F (74°C). Let the chicken rest on a cutting board for 5 minutes before serving.
Notes
- To ensure juicy, non-mushy results, strictly adhere to the recommended 6-hour maximum marinating window, as the yogurt and lemon combination is a powerful tenderizer.
- Serve slices of the rested chicken over a bed of warm couscous or tucked into pita bread, finished with a generous drizzle of homemade tzatziki sauce.
- Leftovers should be cooled quickly and stored in an airtight container in the refrigerator for up to 3 days.
- Reheat any leftover cooked chicken gently in a skillet over low heat with a spoonful of chicken stock or water, covering the pan lightly to prevent the breasts from drying out.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American