Greek Yogurt Tzatziki Marinade for Tender Baked or Grilled Chicken

How to Make Greek Yogurt Tzatziki Marinade for Tender Baked or Grilled Chicken

1. 1

   Step 1: Make the tzatziki-style marinade

   In a medium bowl combine the Greek yogurt, grated and well-drained cucumber, minced garlic, lemon juice, olive oil, chopped dill, salt, and black pepper. Whisk until smooth and taste for seasoning; the mixture should be tangy and well-seasoned so the flavor transfers to the chicken during marinating.

   For this step

   • 1 cupfull-fat Greek yogurt
   • 1/2 cupcucumber, grated and squeezed dry
   • 2 clovesgarlic, minced (about 2 medium cloves)
   • 2 tbspfresh lemon juice
   • 2 tbspextra-virgin olive oil
   • 2 tbspfresh dill, finely chopped
   • 1 tspkosher salt
   • 1/2 tspfreshly ground black pepper
   
2. 2

   Step 2: Coat and marinate the chicken

   Place the chicken breasts in a shallow dish or a resealable bag and pour the tzatziki marinade over them, turning to coat evenly. Seal and refrigerate for at least 30 minutes and up to 8 hours (longer for more tenderization); remove from fridge 20 minutes before cooking to bring toward room temperature.

   For this step

   • 1 1/2 lbboneless skinless chicken breasts
   
3. 3

   Step 3: Cook (bake or grill)

   For baking: preheat oven to 400°F (205°C), arrange chicken in a single layer on a foil-lined baking sheet or in a shallow baking dish, and bake 20–25 minutes or until an instant-read thermometer reads 165°F (74°C). For grilling: preheat grill to medium-high, oil the grates, and grill 6–8 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C).
   
4. 4

   Step 4: Rest and finish

   Remove chicken from the heat and let rest 5–8 minutes to allow juices to redistribute; this also helps the exterior settle so slices hold together. If desired, spoon a little of the reserved (unused) marinade on top or serve with extra tzatziki on the side—do not use the raw marinade that touched the raw chicken unless you boil it first.
5. 5

   Step 5: Serve and pair

   Slice the chicken and serve over salads, grain bowls, or in warmed pita with fresh veggies and extra tzatziki. Garnish with additional dill, a drizzle of olive oil, and a lemon wedge for bright finishing notes.
   

1. In a medium bowl combine the Greek yogurt, grated and well-drained cucumber, minced garlic, lemon juice, olive oil, chopped dill, salt, and black pepper. Whisk until smooth and taste for seasoning; the mixture should be tangy and well-seasoned so the flavor transfers to the chicken during marinating.
2. Place the chicken breasts in a shallow dish or a resealable bag and pour the tzatziki marinade over them, turning to coat evenly. Seal and refrigerate for at least 30 minutes and up to 8 hours (longer for more tenderization); remove from fridge 20 minutes before cooking to bring toward room temperature.
3. For baking: preheat oven to 400°F (205°C), arrange chicken in a single layer on a foil-lined baking sheet or in a shallow baking dish, and bake 20–25 minutes or until an instant-read thermometer reads 165°F (74°C). For grilling: preheat grill to medium-high, oil the grates, and grill 6–8 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C).
4. Remove chicken from the heat and let rest 5–8 minutes to allow juices to redistribute; this also helps the exterior settle so slices hold together. If desired, spoon a little of the reserved (unused) marinade on top or serve with extra tzatziki on the side—do not use the raw marinade that touched the raw chicken unless you boil it first.
5. Slice the chicken and serve over salads, grain bowls, or in warmed pita with fresh veggies and extra tzatziki. Garnish with additional dill, a drizzle of olive oil, and a lemon wedge for bright finishing notes.