Spicy Lemon Yogurt Chicken
Infuse your mealtime with bold flavors and tender perfection with this Spicy Lemon Yogurt Chicken recipe. Featuring juicy chicken breasts marinated in a tangy blend of creamy Greek yogurt, zesty lemon juice, and an irresistible mix of garlic, paprika, cayenne pepper, and cumin, this dish brings a harmonious balance of heat and citrus. The yogurt marinade tenderizes the chicken beautifully while locking in moisture, ensuring every bite is succulent and packed with flavor. Whether grilled to smoky charred perfection, baked until golden, or seared on a grill pan, this versatile recipe is perfect for weeknight dinners or weekend gatherings. Garnished with fresh parsley and paired with your favorite sides like rice, roasted vegetables, or a crisp green salad, this dish is as vibrant as it is easy to prepare. With just 15 minutes of prep and bold Mediterranean-inspired flair, Spicy Lemon Yogurt Chicken is sure to become a family favorite!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large mixing bowl, combine the yogurt, lemon juice, olive oil, minced garlic, paprika, cayenne pepper, cumin, oregano, salt, black pepper, and lemon zest. Whisk together until smooth.
Add the chicken breasts to the bowl, making sure they are fully coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight for maximum flavor.
Preheat your grill or grill pan to medium-high heat. If using an oven, preheat to 400°F (200°C) and line a baking sheet with parchment paper.
Remove the chicken from the marinade, letting any excess drip off, and place it onto the hot grill or prepared baking sheet.
Grill the chicken for 7-8 minutes per side or until the internal temperature reaches 165°F (74°C). If baking, cook for 18-20 minutes, flipping halfway through.
Once cooked, transfer the chicken to a plate and let it rest for 5 minutes to allow the juices to redistribute.
Garnish with chopped fresh parsley, if desired, and serve with a side of rice, salad, or roasted vegetables.
Nutrition Facts
Calories |
1615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 2965 mg | 129% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 10.0 g | ||
| Protein | 240.0 g | 480% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 430 mg | 33% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 628 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
