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Lemon Yogurt Chicken

Snejana Andreeva - 1

By Snejana Andreeva

on May 14, 2022, Updated Apr 16, 2024

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This is the best juicy Lemon Yogurt Chicken ever. Thank you for the 14+ million views on my other 🇧🇬 Bulgarian Chicken Thighs in Yogurt Marinade ! The response to this recipe has truly blown me away. Truth is, yogurt is not really a secret for us in Bulgaria. Countries like India and many other parts of the world have long been using yogurt as a way to tenderize and marinate 🍗 meats and other dishes. Although many cultures use yogurt, sour cream, mayo, and/or buttermilk to tenderize meat, there are still so many people who have yet to discover the magic of marinating with these ingredients.

  • Why You’ll Love Lemon Yogurt Chicken
  • How to Prepare
  • Nonna’s Tip 🔥
  • Variations and Substitutions for Lemon Yogurt Chicken
  • Similar Recipes
  • Best Served With
  • Common Questions
  • Lemon Yogurt Chicken Recipe

In Bulgaria, we are known for cooking and baking with yogurt. Plain yogurt makes for the perfect marinade and makes many of our baked goods so incredibly delicious, fluffy, and moist. In Bulgaria , yogurt is everywhere. You’ll find it on 🥙 falafel wraps, slathered on moussaka, and lined up in supermarket refrigerators. It is a key ingredient in traditional Bulgarian dishes such as “ Tarator ,” a cold soup made of yogurt, water, 🥒 cucumber, and dill; and “ Snezhanka ,” a salad consisting of yogurt, cucumbers, garlic and dill. People sip yogurt drinks in the streets and we dip fried zucchini slices into yogurt dips too. We love yogurt with sweet bread, in soups, 🍲 stews, and so many other recipes as well.

A plate with lemon yogurt chicken. - 3

Why You’ll Love Lemon Yogurt Chicken

This Lemon Yogurt Chicken 🍗 is based on my original recipe with a slightly different flavor profile. This delicious take uses fresh 🍋 lemon juice, dried oregano and lots of garlic for Greek-inspired flavors that are always a hit on the table. These chicken thighs are super juicy thanks to the yogurt marinade which is the ultimate tenderizer .

How to Prepare

🍗 Begin by adding the chicken to a baking dish with olive oil and yogurt.

🧂 Now, season with salt, pepper, and oregano.

🍋 Add the juice of 2 lemons and then add the squeezed lemon pieces to the dish as well.

🧄 Next, add 6 cloves of garlic to the baking dish.

A flat lay of raw chicken thighs in a bowl, surrounded by garlic cloves, a small bowl of olive oil, two lemons, a bowl of yogurt, herb seasoning, salt, and pepper, all on a white marble surface. - 4

✋ With clean hands, massage the mixture well to evenly distribute the spices.

❄️ Now, let the chicken marinate in the fridge for at least 1 hour or up to overnight. (If you don’t let it marinate for 1 hour it will still be delicious but not as tender.)

🔥 Preheat the oven to 400F (200C).

🌡️Bake, uncovered, for 45 minutes to 1 hour depending on the size of the thighs. The chicken is fully cooked when a meat thermometer inserted in the thickest part of a piece of chicken registers 165F (74C).

⏲️ To crisp up the skin further you can broil the chicken on top for 1 to 2 minutes but keep a very close eye on it.

Lemon Yogurt Chicken - 5

Nonna’s Tip 🔥

A minute or two under the oven’s broiler is all you need to get that golden crispy skin that everyone loves. Broiling means you use the upper heating element of the oven only so that you crisp up the chicken skin.

Lemon Yogurt Chicken - 6

Variations and Substitutions for Lemon Yogurt Chicken

  1. I used Balkan-style here, but Bulgarian or Greek yogurt will also work in this recipe. Alternatively, sour cream or mayo will work, too!
  2. If you’re dairy-free, you can certainly make this 🍗 Lemon Yogurt Chicken by using your favorite non-dairy yogurt, sour cream or veganaise.
  3. You can absolutely use any cut of chicken, like chicken breast or even a whole chicken, but the cooking time ⏲️ will have to be adjusted. Less time for white meat and more time for dark meat.
Lemon Yogurt Chicken - 7

Similar Recipes

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Chicken Thighs in Yogurt Marinade

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Lemon Pepper Chicken

25 mins

Best Served With

  • Serve this Lemon Yogurt Chicken with a big salad 🥗 such as my Simple Green Salad or Green Goddess Salad
  • A side of delicious potatoes is a must here. Try my delicious Crispy Parmesan Potatoes or 🍠 Crispy Roasted Sweet Potatoes .
  • Use this chicken in lunch wraps and sandwiches all week long.

Common Questions

You can absolutely use any cut of chicken here, such as chicken breast, but the cooking time will have to be adjusted. Less time for white meat and more time for dark meat. Breast will take anywhere from 15 to 25 minutes depending on the thickness and cut. I think even a whole chicken would be delicious using this method. To be sure the meat is fully cooked, it’s best to use a meat thermometer (chicken is done when it hits 165F (74C)).

I use unpeeled garlic in most of my recipes because peeled garlic burns and becomes too pungent most times. Unpeeled garlic gets sweet and caramelized. Just be sure to squeeze it out of the shell before you serve it. Be sure to smear the roasted garlic on fresh bread or the chicken pieces.

Yes, you certainly can make my Lemon Yogurt Chicken in the air-fryer . I suggest checking your air-fryer’s manual for the suggested temperature and cook time.

Any thick, plain yogurt will be wonderful in this Lemon Yogurt Chicken recipe. I used Balkan-style here, but Bulgarian or Greek will work, too!

Absolutely! You can use your favorite non-dairy yogurt, sour cream or Vegannaise here instead of plain yogurt.

A minute or two under the broiler is the best way to get that golden crispy skin that’s so delicious. Broiling means you use the upper heating element of the oven only so that you crisp up the chicken skin. I believe it’s called a top grill or griller in places like England and Australia.

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Video

Equipment

  • ▢ Nakiri Knife
  • ▢ Cutting Board
  • ▢ Redmond Real Salt
  • ▢ Baking Dish
  • ▢ Liquid Measuring Cup
  • ▢ Meat Thermometer
  • ▢ Air Fryer
  • ▢ Measuring Cups + Spoons

Ingredients

  • ▢ 8 chicken thighs , bone-in, skin-on
  • ▢ 2 tablespoons olive oil
  • ▢ ¼ cup plain yogurt , I used Balkan-Style but any works
  • ▢ ½ tablespoon salt , to taste
  • ▢ ¼ tablespoon pepper , to taste
  • ▢ 1 ½ tablespoons dried oregano
  • ▢ 2 lemons , juiced
  • ▢ 6 cloves garlic , unpeeled

Instructions

  • ▢ Add the chicken to a baking dish with the olive oil and yogurt. Season with salt, pepper, and oregano. Add the juice of 2 lemons and add the squeezed lemon pieces to the dish as well. Add the garlic. With clean hands, massage the mixture well to evenly distribute the spices. Let the chicken marinate in the fridge for at least 1 hour or up to overnight. (If you don’t let it marinate for 1 hour it will still be delicious but not as tender.)
  • ▢ Preheat the oven to 400F (200C)
  • ▢ Bake, uncovered, for 45 minutes to 1 hour depending on the size of the thighs. The chicken is done when a meat thermometer inserted in the thickest part of a piece of chicken registers 165F (74C).
  • ▢ If you want to crisp up the skin you can put it under the broiler for the last few minutes of cooking, but keep a close eye on it as it can burn quickly.
  • ▢ Enjoy the chicken on salad, mashed potatoes, in wraps, with rice, or with any side you like.

Nonna’s Notes

  • Yogurt alternatives: I used Balkan-style here, but Bulgarian or Greek yogurt will also work in this recipe. Alternatively, sour cream or mayo will work, too!
  • Dairy-free options: If you’re dairy-free, you can certainly make this Lemon Yogurt Chicken by using your favorite non-dairy yogurt, sour cream or veganaise.
  • Meat cuts: You can absolutely use any cut of chicken, like chicken breast or even a whole chicken, but the cooking time will have to be adjusted. Less time for white meat and more time for dark meat.

My Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Lemon Yogurt Chicken

Equipment

  • Nakiri Knife
  • Cutting Board
  • Redmond Real Salt
  • Baking Dish
  • Liquid Measuring Cup
  • Meat Thermometer
  • Air Fryer
  • Measuring Cups + Spoons

Ingredients

  • 8 chicken thighs bone-in, skin-on
  • 2 tablespoons olive oil
  • ¼ cup plain yogurt I used Balkan-Style but any works
  • ½ tablespoon salt to taste
  • ¼ tablespoon pepper to taste
  • 1 ½ tablespoons dried oregano
  • 2 lemons juiced
  • 6 cloves garlic unpeeled

Instructions

  • Add the chicken to a baking dish with the olive oil and yogurt. Season with salt, pepper, and oregano. Add the juice of 2 lemons and add the squeezed lemon pieces to the dish as well. Add the garlic. With clean hands, massage the mixture well to evenly distribute the spices. Let the chicken marinate in the fridge for at least 1 hour or up to overnight. (If you don’t let it marinate for 1 hour it will still be delicious but not as tender.)
  • Preheat the oven to 400F (200C)
  • Bake, uncovered, for 45 minutes to 1 hour depending on the size of the thighs. The chicken is done when a meat thermometer inserted in the thickest part of a piece of chicken registers 165F (74C).
  • If you want to crisp up the skin you can put it under the broiler for the last few minutes of cooking, but keep a close eye on it as it can burn quickly.
  • Enjoy the chicken on salad, mashed potatoes, in wraps, with rice, or with any side you like.

Video

Notes

  • Yogurt alternatives: I used Balkan-style here, but Bulgarian or Greek yogurt will also work in this recipe. Alternatively, sour cream or mayo will work, too!
  • Dairy-free options: If you’re dairy-free, you can certainly make this Lemon Yogurt Chicken by using your favorite non-dairy yogurt, sour cream or veganaise.
  • Meat cuts: You can absolutely use any cut of chicken, like chicken breast or even a whole chicken, but the cooking time will have to be adjusted. Less time for white meat and more time for dark meat.

Nutrition

Lemon Yogurt Chicken https://themodernnonna.com/lemon-yogurt-chicken/ May 14, 2022