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Grilled Greek-Style Lemon Yogurt Chicken

This Greek-Style Lemon Yogurt Chicken is an explosion of flavor! This chicken recipe gives you tangy, smokey, spicy, juicy, perfectly charred grilled chicken that'll have you licking your fingers and craving more! Perfect for cookouts and summer parties!
4.85 from 13 votes
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Course: Dinner, Main Course, Sauce or Marinade
Cuisine: American, Gluten-Free, Healthy Options, Mediterranean
Prep Time: 10 minutes
Cook Time: 35 minutes
Marinate for at least 2 hrs: 2 hours
Total Time: 2 hours 45 minutes
Servings: 6
Calories: 376kcal


Marinade Ingredients

  • 2-2.5 lbs Chicken (thighs, wings, breast-bone in or out)
  • 1 cup Lemon Yogurt (like Noosa Lemon Yogurt) see notes for dairy-free yogurt option
  • 2 tbsp Honey
  • 2 tbsp Coconut Amino (or Soy Sauce)
  • 4 tbsp Olive Oil
  • 2 Lemons, juiced
  • 5 Garlic Cloves, roughly chopped
  • 1/2 Onion, roughly chopped
  • 1/3 cup Basil or Parsley, packed
  • 3 tsp Cumin
  • 2 tsp Turmeric Powder
  • 2 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Cayenne Pepper
  • 1 tsp Crushed Red Pepper Flakes
  • 1/2 tsp Sea Salt
  • 1 tsp Pepper

If you're making Lemon Yogurt Chicken Skewers

  • 2-3 Boneless chicken breast
  • Marinade ingredients above
  • 1 Red Pepper, cut into cubes
  • 1 Yellow Pepper, cut into cubes
  • 1/2 Red Onion, cut into cubes
  • 1 cup Mango or Pineapple cubes


  • Mix all marinade ingredients and the chicken in a large mixing bowl. Cover and place in fridge overnight (Or at least 2 hours prior to cooking) 
  • When you are ready to cook the chicken, remove it from the fridge. Preheat the grill to medium-high heat for at least 10 minutes and lightly oil the grate.
  • Transfer the chicken to the grill, skin side down to start. Grill the chicken for 30-35 minutes, turning occasionally (about 2-3 times) and making sure to baste the chicken at each turn with any remaining sauce. 
  • The chicken is fully cooked when the chicken is golden brown, the meat is no longer pink, and the juices run clear. Use a thermometer to make sure the chicken is fully cooked. The thermometer should be inserted into the thickest part of the chicken and read 165°F (74 degrees C). 

To Make Chicken Skewers

  • Follow steps 1 and 2 above. If you are using wooden skewers, soak the Skewers in water overnight, or at least 30 mins before cooking. 
  • Place the marinated chicken cubes and  skewer ingredients onto the Skewers in whatever order you prefer. 
  • If you are grilling the Skewers, place Skewers directly on the hot grill for 15-20 minutes, rotating them occasionally so they cook evenly on each side. 
  • If you are baking in the oven. Preheat the oven to 400 degrees. Place the Skewers on a cooking sheet. And cook for 25 minutes, rotating them halfway through for even cooking.
  • Enjoy! 


Yogurt Options: My favorite to use is Noosa Lemon Yogurt. You can also keep this dairy-free by using dairy-free yogurt, like this one, and adding 2 lemons to the yogurt.
Baking the Chicken:
If you do not want to grill the chicken, you can bake it!
Bake at 375°F covered for 45 minutes, or until an instant thermometer of inserted into the thickest part of the chicken reads 165°F. Then, uncover the chicken and broil it for 5 minutes to get a crispy, browned skin. 
A few tips: 
  • If you are using this recipe to make chicken wings, this marinade is great for up to 2.5 pounds of party chicken wings.
  • For the best results, marinate the chicken overnight. If you are limited on time, marinate for at least 2 hours before cooking. 
  • When you are ready to cook the chicken, let it sit at room temperature for at least 30 minutes before cooking to ensure even cooking and the best results!


Calories: 376kcal