Greek Yogurt with Chicken

Elevate your dinner with this juicy Greek Yogurt with Chicken.

Your search for the best chicken recipe ever is over with this incredible Yogurt Marinated Chicken.

Fresh parsley and dill add the perfect finish to this crispy on the outside, tender on the inside chicken.

Say goodbye to bland chicken and savor every bite.

Greek flavors infuse this yogurt-marinated chicken recipe right in the air fryer.

Crispy outside, tender and juicy chicken meat on the inside.

The ultimate air fryer chicken recipe for dinner for the family or a house full of guests.

Yogurt-marinated chicken is going to truly transform your life! 

What You Will Need

Chicken. I used bone-in chicken thighs, but essentially you can use Boneless Skinless Chicken Thighs, chicken breast, drumsticks, etc. All the cuts work; bone-in meat helps keep the chicken juicier. 

Herbs. Fresh parsley and dill combine to give this chicken that fresh Greek flavor! 

Lemon. I recommend squeezing fresh lemon juice instead of reaching for the bottle. The lemon lightens up the dish while helping cook the chicken perfectly. 

Garlic Powder, Salt, and Pepper. A few seasonings to help add flavor to the dish without overpowering. 

Greek Plain Yogurt. I used Greek, which is a very thick and creamy yogurt. If you are not a fan of Greek, reach for plain yogurt. Both will work in this recipe just fine. Just use 1/2 a tablespoon of lemon juice if you use plain yogurt. 

Greek Yogurt Marinated Chicken Made In The Air Fryer

Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes plus marinating time

Serving Size: 4 servings

Ingredients:

•  3⁄4 cup plain Greek yogurt
• 3 tablespoons fresh parsley, minced and divided
• 3 tablespoons fresh dill, minced and divided
• 1 1⁄2 tablespoons lemon juice (about one lemon)
•  1 1⁄2 teaspoons garlic powder
• 1 1⁄2 teaspoons salt
• 1 teaspoon ground black pepper
• 4 chicken thighs (bone-in and skin-on)

Directions on making Yogurt Marinated Chicken Greek Recipe

1. Stir the Greek yogurt, 2 tablespoons of divided minced parsley, 2 tablespoons of divided minced dill, lemon juice, garlic powder, salt, and pepper in a small bowl.
2. Place chicken thighs in a large Ziploc bag and pour marinade in. Let marinate overnight or for at least 8 hours.
3. Preheat the air fryer to 380 degrees Fahrenheit.
4. Cook the chicken in the air fryer, skin down, for 12 minutes. Then cook the skin up for another 8-10 minutes. Check the chicken’s internal temperature to ensure it is thoroughly cooked. It should read a minimum of 165 degrees Fahrenheit.
5. Once done cooking, garnish with remaining fresh parsley and fresh dill.

Cooking Tips:

• The amount of time this is left in the air fryer will make the chicken look a little charred, but it ends up being deliciously crispy and yummy that way. If you don’t like that, you can decrease the cooking time by 1-2 minutes.
• The thinned-out marinade would make an excellent dressing for a salad. Just add buttermilk or water until you get the consistency you want. 

How do I store this Yogurt Marinated Chicken?

This chicken will store best in an airtight container in the fridge.

Chicken can be stored and cooked in the fridge for up to three days.

Warm it up in the microwave or stove when you want to eat some, slice, and top a salad. 

You can freeze this chicken recipe for 2-3 months. 

Do I really need to marinate this overnight?

I know it sounds like a lot, but allowing the chicken to marinate all night provides for all the spices and yogurt to work with the chicken.

Yogurt marinades allow the chicken to slowly break down and soften so that you end up with the juiciest chicken in the world.

The air fryer also allows the outside skin to get crispy and delicious.

No one enjoys dry chicken, so trust me and let that chicken rest in the marinade overnight. 

Does This Recipe Double?

Go ahead and make a double or even triple batch of this Greek chicken.

Just make sure to batch-cook the chicken so it doesn’t touch, as you want it to have space.

Otherwise, you will get an uneven cook on your chicken, and you don’t want to run the risk of pieces being undercooked. 

How to know chicken is done? 

Grab a meat thermometer and stick it into the largest part of the chicken.

Make sure you do not touch the bone if it is bone-in, as it will give you a higher reading, which is inaccurate. 

You want the chicken to read 165 degrees Fahrenheit.

If it is not quite there, cook a few more minutes, then check on the chicken. 

Once the chicken is done, allow it to rest for 5-10 minutes to help lock in all the moisture for a juicy and delicious chicken!