Yogurt Marinated Chicken (Print-Friendly Recipe)

Juicy chicken marinated in tangy yogurt, garlic, and herbs, cooked to perfection for a flavorful meal.

# Ingredients List:

→ Chicken

01 - 1.5 to 2 pounds chicken cutlets (approximately 8 pieces), or substitute with boneless thighs or breasts; adjust cook time as needed

→ Marinade

02 - 1/2 cup plain full fat Greek yogurt
03 - 1/4 cup olive oil
04 - 1 tablespoon honey
05 - 1/4 cup fresh lemon juice (juice of one lemon)
06 - 1 teaspoon lemon zest
07 - 5 garlic cloves, minced
08 - 1 tablespoon fresh parsley, finely chopped
09 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon black pepper
11 - 1/2 teaspoon paprika
12 - 1/2 teaspoon onion powder
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon dried basil
15 - 1/4 teaspoon cayenne pepper
16 - 1/4 teaspoon ground coriander
17 - 1/4 teaspoon ground cumin

# How to Make It:

01 - In a large mixing bowl, whisk together Greek yogurt, olive oil, honey, lemon juice, lemon zest, minced garlic, parsley, salt, pepper, paprika, onion powder, oregano, basil, cayenne, coriander, and cumin until fully combined.
02 - Add chicken cutlets to the bowl with marinade, toss thoroughly to coat, cover tightly with plastic wrap, and refrigerate for at least 1 hour or up to 24 hours.
03 - Remove marinated chicken from the refrigerator and let it rest at room temperature for approximately 20 minutes before cooking.
04 - Heat 2 to 3 tablespoons olive oil in a large frying pan over medium-high heat. Once the oil is hot, add chicken cutlets in a single layer and cook for 2 to 3 minutes per side, avoiding flipping during the first minutes to prevent sticking. When internal temperature reaches 160°F, transfer to a plate, cover with foil, and rest for 5 minutes. The chicken will continue to cook as it rests.
05 - Preheat air fryer to 375°F. Spray basket lightly with cooking spray and arrange chicken in a single layer. Cook for 7 minutes, flip pieces, then cook an additional 7 minutes, or until internal temperature reaches 165°F.
06 - Preheat oven to 425°F and line a baking sheet with parchment paper. Arrange chicken pieces on the prepared sheet. Bake for 15 to 20 minutes, or until internal temperature reaches 165°F, adjusting timing according to chicken cut type.
07 - Garnish chicken pieces with a pinch of salt, slice as desired, and serve immediately.

# Extra Information:

01 - Allow the chicken to rest after cooking to ensure juices redistribute, making the meat more tender and flavorful.
02 - Marinating overnight will result in maximum tenderness and deeper flavor.
03 - To adjust heat, substitute cayenne with an equivalent amount of chipotle powder.
04 - For a sweeter profile, replace honey with double the amount of maple syrup.
05 - Citrus elements can be alternated, such as swapping lemon juice with lime juice or apple cider vinegar.

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