Oven Baked Greek Yogurt Chicken Thighs
Juicy and flavorful chicken is at your finger tips with Oven Baked Greek Yogurt Chicken Thighs! Similar to my Italian Chicken Thighs and Paprika Chicken, this dish is ready in under 30 minutes and makes a wonderful weeknight meal. Boneless chicken thighs are coated with creamy greek yogurt and a homemade tandoori-inspired spice blend. All it takes is a sheet pan and a handful of simple ingredients!
Original Post: September 2022 | Updated: May 2026
This has been my go-to chicken recipe for years. My greek yogurt chicken recipe is inspired by Tandoori. Tandoori is chicken that is marinated in spices and yogurt and then it is roasted in a tandoor (clay oven) . It has a smoky flavor and normally it’s cooked at a high temperature.
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Why this recipe works
- High in protein. Greek yogurt chicken is high protein with 17g per serving.
- Versatile for your dietary needs. This greek yogurt chicken recipe is incredibly versatile in how you serve it. Enjoy it with low carb with this murasaki sweet potato salad, cauliflower tabbouleh, or with oven roasted carrots and brussels sprouts or alongside my garlic and turmeric rice.
- Meal prep friendly. Similiar to my Sheet Pan Mediterranean Chicken, Harissa Chicken, Sheet Pan Chicken Breast and Honey Mustard Chicken Thighs, yogurt-marinated chicken is always family friendly and perfect for meal prep.
Ingredients for Greek Yogurt Chicken
- Chicken thighs. Boneless skinless chicken thighs are the best. Dark meat stays tender. You can use another type of chicken such as chicken tenders or boneless skinless chicken breast. Another idea is to cut up into chicken pieces and place them on metal skewers. Bone-in chicken thighs work but you will have to increase the cook time. Boneless skinless chicken breasts will work too.
- Greek yogurt. Greek yogurt chicken marinade wouldn’t be complete without what else but greek yogurt! Plain greek yogurt is best. Both whole or 2% both work. I use Trader Joe’s or Better Goods the most.
- Lemon. Lemon juice or any citrus juice adds a nice acidity to this chicken recipe. Add the lemon zest if you want it more lemony. You can use lime juice as well.
- Kosher salt.
- Black pepper.
- Extra virgin olive oil.
- Red onion. I slice red onion thin and place it on raw after the chicken is cooked. You can also roast the red onion with the chicken if you like.
- Homemade tandoori spice blend: Paprika, coriander, cinnamon, allspice and cumin. This is my unique tandoori blend. You can always use an already made tandoori spice mix from a grocery store.
How to make Greek Yogurt Chicken Thighs
Step One: Rinse the raw chicken if needed and pat dry with a paper towel. Then add it to a large bowl and add the greek yogurt.
Step Two: In a small bowl or container, add the spices and combine gently with a small whisk. Add the spices to the chicken and the greek yogurt marinade. Combine either by hand or using a rubber spatula. Make sure the chicken is coated evenly. Cover the bowl and place in the fridge for 2-4 hours over overnight.
Step Three: The next day, preheat the oven to 450 degrees F. Line a large sheet pan with parchment paper. Place the chicken in a single layer on the baking sheet lined with parchment paper. You can add the leftover marinade to the top of the chicken or discard excess marinade. Add some salt. Drizzle the lemon juice on the chicken.
Step Four: Roast the chicken in the oven for 20 minutes or until an instant-read thermometer reaches 165 degrees F when placed in the thickest part of the chicken.
Oven roasting and tandoori share some similarities because they both cook the food at high heat to achieve that delicious char and caramelization.
Storing and reheating
Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in the microwave for about 60 seconds.
Helpful tips
- This dish is cooked in the oven at a high temperature of 450 degrees. It will give a little charred look to the ends similar to tandoori. If it doesn’t char, place under the broiler on high for 2-3 minutes.
- Use non-fat, 2% or whole milk greek yogurt.
- You can marinate this chicken overnight or even for a couple of hours if you want, but no marinating is necessary!
- For easy clean up, line your baking sheet with parchment paper.
- You can cook this in the air fryer or use a grill pan or outdoor grill. Chicken needs to be an internal temperature of 165 degree F no matter how it is prepared.
- For best results, do not overcrowd the sheet pan. Overcrowding will mess with the cooking time and also it will cause the food to steam and not roast.
What to serve with Greek Yogurt Marinated Chicken
- Keep this juicy chicken low carb and serve it on top of a salad (Caesar would be delicious or a greek salad) or enjoy with brown or white rice, Spanish Rice with Tomato Sauce or Garlic Turmeric Rice.
- Make a wrap and roll with a large tortilla ( almond flour tortillas work too) with chopped lettuce and tomato and top with a sauce.
- Serve it with fresh pita, warm naan and or roasted vegetables such as Roasted Za’atar Potatoes or Roasted Red Potatoes and Broccoli or Cumin Sweet Potatoes.
- Garnish with fresh herbs such as cilantro or parsley. Add a touch of spice with red pepper flakes or chili powder.
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Oven Baked Greek Yogurt Chicken Thighs
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Equipment
- large bowl
- small bowl
Ingredients
- 1 pound chicken thighs boneless and skinless
- 1/2 cup greek yogurt non-fat
- 1/2 lemon juice juice from 1/2 lemon
- 2 tablespoons olive oil extra virgin
- 1/2 teaspoon salt or as needed
- 1/4 cup fresh cilantro chopped, optional garnish
Tandoori Spice Blend
- 1 teaspoon paprika
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Rinse raw chicken if needed and pat dry with a paper towel. Then add it to a large bowl and add the greek yogurt.
- In a small bowl or container, add spices and combine gently with a small whisk. Add the spices to the chicken and the greek yogurt. Combine chicken, yogurt and spices either by hand or using a rubber spatula. Make sure the chicken is coated evenly. Cover the bowl and place in the fridge for 2-4 hours over overnight.
- The next day, preheat the oven to 450 degrees F. Line a large sheet pan with parchment paper. Place the chicken in a single layer on the baking sheet. You can add the leftover marinade to the top of the chicken or discard excess marinade. Add some salt. Drizzle the lemon juice on the chicken.
- Roast the chicken in the oven for 20 minutes or until an instant-read thermometer reaches 165 degrees F when placed in the thickest part of the chicken.
Notes
Nutrition
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