Recipe By l miller
Published Jun 8th
Middle Eastern Yogurt Chicken
Prep 15m Cook 25m Additional 1h Ready In 1h 40m
Servings 6 servings Calories 181

Looks like a lot of ingredients- but is very simple and quick to prepare. Marinade can be prepared night before and let chicken absorb more flavors.

Recipe Ingredients

  • 1 cup plain yogurt
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon chopped fresh oregano
  • 1 green onion, sliced
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon salt
  • ½ teaspoon paprika
  • 1 pinch freshly ground black pepper
  • 1 pinch cayenne pepper, or to taste
  • 6 skinless, boneless chicken breast halves
  • 1 sprig spearmint, chopped

Cooking Directions

  1. 1 Whisk together yogurt, olive oil, vinegar, oregano, green onion, cumin, salt, paprika, black pepper, and cayenne pepper in a large glass or ceramic bowl. Add the chicken breast halves and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator 1 hour to overnight.
  2. 2 Preheat an oven to 500 degrees F (260 degrees C). Grease a shallow baking dish.
  3. 3 Remove chicken from the marinade and shake off excess. Discard used marinade. Arrange chicken in prepared baking dish.
  4. 4 Bake in preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes, turning occasionally. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with spearmint before serving.

Nutrition Facts

  • Calories 181
  • Carbohydrate 3.6 g
  • Cholesterol 69.6 mg
  • Fat 5.9 g
  • Fiber 0.3 g
  • Protein 26.9 g
  • Saturated Fat 1.5 g
  • Sodium 476.4 mg
  • Sugar 3 g

Chef's Notes

Chicken broth or water may be added to deglaze pan after chicken is removed; juices may be thickened with corn or potato starch and served over rice.


  1. My son recently made this for dinner using his Instant Pot and let me just say, I could have eaten the entire pot by myself!!!
  2. Easy and delicious. Also very WW friendly. Made for a group and there were no leftovers.
  3. tastes great easy to make and loads of flavor.
  4. Absolutely delicious! I have made this recipe 3 times in the last 2 weeks--baked it once, grilled it once, and have a batch marinating to cook tomorrow. I used boneless, skinless chicken thighs, which cook faster than the breasts. Otherwise, I have used the recipe exactly as it is. The kids love it!
  5. Loved this dish!! I think I may change out the cumin for curry (and add a little more red pepper ) the next time I make it!
  6. I have made this recipe many times over the years. I use Greek yogurt and sometimes add a pinch of cinnamon. I also leave some of the yogurt marinade on while the chicken bakes.
  7. This was very flavorful and easy to make. I left out the cayenne pepper because some of my kids don't like spicy things and used dried oregano instead of fresh. I'm sure with those two ingredients it would have been even better.
  8. My husband and I thought this was GREAT! we did a few things differently. In stead of cayenne, I used Pennacook Peppers "Purely Pepper Powder" and added mint flakes to the marinade. Then, instead of baking, we grilled them. It was great and we will definitely make this again!
  9. I was looking for chicken and yogurt dish with more middle eastern flavoring. This recipe was delicious and easy to make. I didn't have the fresh oregano and used dried it was fine but next time will use the fresh and boost the flavor.