Description
The secret to juicy chicken that won’t derail your carb goals? This Greek yogurt marinade that transforms ordinary chicken into the most flavorful meal you’ll make all we
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken breasts or thighs
- 1 cup (245g) plain Greek yogurt (full-fat or 2%)
- 3 tablespoons (45ml) olive oil
- 4 cloves garlic, minced (about 1½ tablespoons)
- 1 tablespoon (15ml) lemon juice
- 1 tablespoon (3g) dried oregano
- 1 teaspoon (2g) dried thyme
- 1 teaspoon (5g) salt
- ½ teaspoon (1g) black pepper
- ½ teaspoon (2g) paprika
- ¼ teaspoon (0.5g) cayenne pepper (optional)
- Fresh herbs for garnish (parsley, dill, or mint)
Instructions
- In a large bowl, whisk together Greek yogurt, olive oil, minced garlic, lemon juice, oregano, thyme, salt, pepper, paprika, and cayenne (if using) until smooth.
- Pat chicken dry with paper towels and add to the yogurt mixture, turning to coat completely.
- Cover and refrigerate for at least 2 hours, preferably 4-8 hours for maximum flavor and tenderness.
- Remove chicken from refrigerator 20 minutes before cooking to take the chill off.
- For grilling: Preheat grill to medium-high. Gently wipe off excess marinade and grill for 5-7 minutes per side until internal temperature reaches 165°F (74°C).
- For pan-searing: Heat 1 tablespoon oil in a skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden and cooked through.
- Allow chicken to rest for 5 minutes before slicing or serving.
- Garnish with fresh herbs and serve with your favorite low-carb sides.