20 Delicious Chicken and Yogurt Recipes for Every Occasion

Nothing brings people together quite like a delicious meal, and when it comes to versatile, crowd-pleasing dishes, chicken and yogurt are a match made in culinary heaven. Whether you’re whipping up a quick weeknight dinner, planning a cozy weekend feast, or looking for that perfect dish to impress your guests, our roundup of 20 mouthwatering recipes has something for every occasion. Dive in and discover your next favorite meal!

Grilled Chicken with Yogurt Marinade

Every home cook deserves a foolproof recipe that delivers juicy, flavorful chicken every time, and this Grilled Chicken with Yogurt Marinade is just that. Let’s break down the process into simple, manageable steps to ensure your success.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, trimmed of excess fat
• 1 cup whole-milk Greek yogurt
• 2 tbsp extra-virgin olive oil
• 3 cloves garlic, finely minced
• 1 tbsp fresh lemon zest
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the Greek yogurt, extra-virgin olive oil, minced garlic, lemon zest, ground cumin, smoked paprika, kosher salt, and black pepper. Whisk until the marinade is smooth and homogenous.
2. Add the trimmed chicken breasts to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to maximize flavor penetration.
3. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Remove the chicken from the marinade, allowing any excess to drip off. Discard the remaining marinade.
5. Place the chicken breasts on the preheated grill. Cook for 6-7 minutes on the first side, until you see clear grill marks and the edges begin to whiten.
6. Flip the chicken breasts using tongs. Continue grilling for another 5-6 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
7. Transfer the grilled chicken to a clean plate and let it rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring moist meat.

Here’s the result: tender, smoky chicken with a slight tang from the yogurt, perfect for slicing over salads or serving alongside grilled vegetables. The marinade not only flavors the chicken but also keeps it incredibly moist, making this dish a surefire hit at any summer gathering.

Yogurt Marinated Chicken Skewers

For a dish that’s as flavorful as it is simple to prepare, yogurt marinated chicken skewers are a must-try. This recipe combines the tanginess of yogurt with aromatic spices to tenderize and infuse the chicken with deep flavors, perfect for grilling season.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup plain Greek yogurt
• 2 tbsp freshly squeezed lemon juice
• 3 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp ground turmeric
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp extra-virgin olive oil
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large mixing bowl, combine the Greek yogurt, lemon juice, minced garlic, cumin, smoked paprika, turmeric, kosher salt, and black pepper. Whisk until the mixture is smooth and well incorporated.
2. Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
3. Preheat your grill to medium-high heat, approximately 375°F to 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Thread the marinated chicken pieces onto the soaked wooden skewers, leaving a small space between each piece for even cooking.
5. Brush the skewers lightly with extra-virgin olive oil to promote browning and prevent drying out during grilling.
6. Place the skewers on the preheated grill. Cook for 4 to 5 minutes on each side, or until the chicken reaches an internal temperature of 165°F and exhibits a golden-brown char.
7. Remove the skewers from the grill and let them rest for 5 minutes before serving to allow the juices to redistribute.

The yogurt marinade ensures the chicken is incredibly tender and moist, with a slightly tangy flavor that’s beautifully complemented by the smokiness from the grill. Try serving these skewers over a bed of cilantro-lime rice or alongside a crisp, refreshing cucumber salad for a complete meal.

Chicken and Yogurt Curry

Sometimes, the most comforting dishes come from the simplest ingredients, and this Chicken and Yogurt Curry is no exception. Start by gathering your ingredients, and let’s dive into creating a dish that’s both nourishing and bursting with flavor.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup plain, whole-milk yogurt
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1 cup chicken stock
• Salt, to taste
• Fresh cilantro, chopped for garnish

Instructions

1. In a large bowl, combine the chicken pieces with yogurt, ensuring each piece is well-coated. Let marinate at room temperature for 30 minutes.
2. Heat clarified butter in a heavy-bottomed pot over medium heat until shimmering. Add diced onion, cooking until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add ground turmeric, cumin, coriander, and cayenne pepper to the pot, stirring constantly for 30 seconds to toast the spices.
5. Introduce the marinated chicken to the pot, searing on all sides until lightly browned, about 5 minutes.
6. Pour in chicken stock, bringing the mixture to a gentle simmer. Cover and cook on low heat for 20 minutes, or until the chicken is tender.
7. Season with salt to taste, then garnish with fresh cilantro before serving.

Aromatic and creamy, this Chicken and Yogurt Curry offers a delightful balance of spices and tanginess. Serve it over a bed of steamed basmati rice or with warm naan bread for a complete meal that’s sure to impress.

Creamy Yogurt Chicken Salad

Let’s dive into creating a dish that’s as refreshing as it is satisfying, perfect for those warm days when you crave something light yet fulfilling. This Creamy Yogurt Chicken Salad combines tender chicken with a tangy, creamy dressing, offering a delightful contrast of textures and flavors.

Ingredients

• 2 cups cooked chicken breast, shredded
• 1/2 cup Greek yogurt, full-fat
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1/4 cup celery, finely diced
• 1/4 cup red onion, finely diced
• 1/4 cup toasted almonds, roughly chopped
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. In a large mixing bowl, combine the shredded chicken breast, Greek yogurt, and Dijon mustard. Mix until the chicken is evenly coated with the yogurt and mustard.
2. Add the fresh lemon juice to the bowl, stirring gently to incorporate it into the mixture. This will add a bright, tangy flavor to the salad.
3. Fold in the finely diced celery and red onion, ensuring they are evenly distributed throughout the salad for a crunchy texture and a hint of sharpness.
4. Sprinkle in the toasted almonds, sea salt, and freshly ground black pepper. Mix well to combine all the ingredients, adjusting the seasoning if necessary.
5. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together beautifully.

Enjoy this Creamy Yogurt Chicken Salad as a light lunch served over a bed of mixed greens or as a filling for whole-grain wraps. The combination of creamy yogurt, crunchy almonds, and tender chicken creates a harmonious blend of textures and flavors that’s sure to please.

Yogurt and Herb Stuffed Chicken

Yogurt and Herb Stuffed Chicken is a dish that combines the tangy creaminess of yogurt with the aromatic freshness of herbs, all enveloped in a succulent chicken breast. This recipe is perfect for those looking to elevate their weeknight dinner with minimal effort and maximum flavor.

Ingredients

• 4 boneless, skinless chicken breasts (6 oz each)
• 1 cup Greek yogurt, full-fat
• 2 tbsp fresh dill, finely chopped
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh mint, finely chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 2 tbsp clarified butter

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature for even cooking.
2. In a medium bowl, combine the Greek yogurt, dill, parsley, mint, garlic powder, onion powder, sea salt, and black pepper. Mix until the herbs and spices are evenly distributed throughout the yogurt.
3. Using a sharp knife, carefully make a horizontal slit in the side of each chicken breast to create a pocket, being careful not to cut all the way through.
4. Generously stuff each chicken breast with the yogurt and herb mixture, then secure the opening with toothpicks to prevent the filling from leaking during cooking.
5. Heat the clarified butter in a large oven-safe skillet over medium-high heat until it shimmers, indicating it’s hot enough to sear the chicken.
6. Sear the stuffed chicken breasts for 2-3 minutes on each side, or until a golden-brown crust forms, which locks in the juices.
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) on a meat thermometer.
8. Let the chicken rest for 5 minutes before removing the toothpicks and slicing, allowing the juices to redistribute for a moist and flavorful dish.

Lusciously tender and bursting with herby freshness, this Yogurt and Herb Stuffed Chicken is a testament to the magic of simple ingredients. Serve it atop a bed of quinoa or alongside roasted vegetables for a complete meal that’s as nutritious as it is delicious.

Spicy Yogurt Chicken Wings

Zesty and bold, these Spicy Yogurt Chicken Wings are a perfect blend of heat and tang, designed to tantalize your taste buds. Follow this methodical guide to create a dish that’s as enjoyable to make as it is to eat.

Ingredients

• 2 lbs chicken wings, split at joints, tips discarded
• 1 cup full-fat Greek yogurt
• 2 tbsp smoked paprika
• 1 tbsp cayenne pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp sea salt
• 1/2 cup clarified butter, melted
• 1/4 cup fresh lemon juice

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the Greek yogurt, smoked paprika, cayenne pepper, garlic powder, onion powder, and sea salt, whisking until smooth.
3. Add the chicken wings to the bowl, ensuring each piece is thoroughly coated with the yogurt mixture. Tip: For deeper flavor, let the wings marinate in the refrigerator for at least 2 hours.
4. Arrange the wings on the prepared baking sheet in a single layer, leaving space between each piece for even cooking.
5. Drizzle the melted clarified butter over the wings, then bake for 45 minutes, or until the skin is crispy and golden brown. Tip: Halfway through baking, flip the wings to ensure uniform crispiness.
6. Remove the wings from the oven and immediately sprinkle with fresh lemon juice. Tip: For an extra kick, serve with a side of blue cheese dressing or ranch.

Unbelievably crispy on the outside yet tender and juicy inside, these wings boast a smoky, spicy profile balanced by the cool tang of yogurt. Serve them atop a bed of crisp lettuce for a refreshing contrast or alongside celery sticks for crunch.

Chicken Tikka Masala with Yogurt

Whisk together the vibrant spices and creamy yogurt to create a dish that’s as flavorful as it is comforting. This Chicken Tikka Masala with Yogurt is a perfect introduction to Indian cuisine, offering a balance of heat and tanginess that’s sure to delight.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup plain whole-milk yogurt
• 2 tbsp clarified butter (ghee)
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1.5 tsp ground cumin
• 1.5 tsp ground coriander
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp cayenne pepper
• 1 cup tomato puree
• 1/2 cup heavy cream
• Salt, to season
• Fresh cilantro, chopped for garnish

Instructions

1. In a large bowl, combine chicken pieces with yogurt, half of the minced garlic, half of the grated ginger, 1 tsp cumin, 1 tsp coriander, turmeric, and a pinch of salt. Mix well, cover, and refrigerate for at least 2 hours, preferably overnight, to marinate.
2. Heat clarified butter in a large skillet over medium-high heat. Add the marinated chicken pieces, shaking off excess marinade, and cook until lightly charred on all sides, about 5-7 minutes. Remove chicken and set aside.
3. In the same skillet, add diced onion and sauté until translucent, about 5 minutes. Add remaining garlic and ginger, cooking for another minute until fragrant.
4. Stir in remaining cumin, coriander, garam masala, and cayenne pepper, toasting the spices for 30 seconds to release their aromas.
5. Pour in tomato puree, bring to a simmer, and cook for 5 minutes until slightly thickened.
6. Return the chicken to the skillet, add heavy cream, and simmer on low heat for 15 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
7. Garnish with fresh cilantro before serving.

Chicken Tikka Masala with Yogurt boasts a creamy texture with a harmonious blend of spices that coat each piece of tender chicken. Serve it over steamed basmati rice or with warm naan bread to soak up the rich sauce.

Yogurt Braised Chicken Thighs

Preparing a dish that’s both comforting and elegant doesn’t have to be complicated, and these Yogurt Braised Chicken Thighs are proof. With a methodical approach, even beginners can achieve tender, flavorful results that impress.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 cup full-fat Greek yogurt
• 2 tbsp clarified butter
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup chicken stock
• 2 garlic cloves, minced
• 1 tbsp fresh lemon juice

Instructions

1. Preheat your oven to 325°F (163°C) to ensure even cooking.
2. In a large bowl, combine the Greek yogurt, smoked paprika, ground cumin, ground coriander, sea salt, and black pepper to create a marinade.
3. Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Let them marinate at room temperature for 15 minutes to enhance flavor absorption.
4. Heat the clarified butter in a large, oven-safe skillet over medium-high heat until shimmering but not smoking.
5. Remove the chicken thighs from the marinade, allowing excess to drip off, and sear them skin-side down for 4-5 minutes until golden brown. Flip and sear the other side for an additional 3 minutes.
6. Add the minced garlic to the skillet, sautéing for 30 seconds until fragrant, then pour in the chicken stock and lemon juice, scraping up any browned bits from the bottom of the pan.
7. Transfer the skillet to the preheated oven and braise for 45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
8. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Lusciously tender, the chicken thighs boast a subtle tang from the yogurt and a deep, smoky aroma from the spices. Serve atop a bed of creamy polenta or with a side of roasted vegetables for a complete meal that’s as nutritious as it is delicious.

Garlic Yogurt Chicken

Let’s dive into creating a dish that’s as flavorful as it is simple to prepare, perfect for both weeknight dinners and special occasions alike. This Garlic Yogurt Chicken combines the tangy richness of yogurt with the aromatic punch of garlic, resulting in a tender, juicy dish that’s sure to impress.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup plain Greek yogurt
• 4 cloves garlic, minced
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the Greek yogurt, minced garlic, olive oil, lemon juice, cumin, smoked paprika, sea salt, and black pepper. Whisk until the marinade is smooth and well incorporated.
2. Add the chicken thighs to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor penetration.
3. Preheat your oven to 375°F (190°C). Arrange the marinated chicken thighs in a single layer on a baking sheet lined with parchment paper.
4. Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the exterior is golden brown.
5. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute, ensuring maximum tenderness.

Best enjoyed when the chicken is succulent and the yogurt marinade has caramelized slightly, offering a perfect balance of tang and spice. Serve alongside a crisp salad or over a bed of fluffy basmati rice for a complete meal that delights the senses.

Yogurt Chicken Soup

Sometimes, the most comforting dishes come from the simplest ingredients, and this Yogurt Chicken Soup is no exception. Starting with a base of tender, pasture-raised chicken and tangy yogurt, this soup is a testament to the power of minimalism in cooking.

Ingredients

• 1 lb pasture-raised chicken breast, cubed
• 2 cups whole milk yogurt
• 4 cups chicken stock, homemade preferred
• 1 tbsp clarified butter
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• Salt, to precise measurement (1 tsp)
• Fresh dill, finely chopped for garnish

Instructions

1. In a large pot, melt the clarified butter over medium heat until it shimmers.
2. Add the finely diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Stir in the ground cumin and coriander, toasting the spices for 30 seconds to release their aromas.
4. Add the cubed chicken breast, cooking until the exterior is just seared, approximately 3 minutes per side.
5. Pour in the chicken stock, bringing the mixture to a gentle boil before reducing to a simmer for 20 minutes.
6. Whisk the whole milk yogurt in a separate bowl until smooth, then temper it by slowly adding a ladle of the hot soup, stirring constantly.
7. Gradually incorporate the tempered yogurt mixture back into the pot, stirring gently to avoid curdling.
8. Simmer on low heat for an additional 10 minutes, ensuring the soup does not boil to maintain the yogurt’s integrity.
9. Season with precisely measured salt, adjusting only if necessary after tasting.
10. Garnish with freshly chopped dill before serving.

Meticulously crafted, this Yogurt Chicken Soup boasts a velvety texture and a harmonious balance of tanginess and warmth. Serve it with a side of crusty bread for dipping, or elevate it with a sprinkle of smoked paprika for an added depth of flavor.

Chicken and Yogurt Pasta

Here’s a dish that combines the creamy tang of yogurt with the hearty satisfaction of pasta, perfect for a weeknight dinner that feels a bit special. How about we dive into making this Chicken and Yogurt Pasta, a recipe that’s as straightforward as it is delicious?

Ingredients

• 8 oz penne pasta
• 1 lb boneless, skinless chicken breasts, cubed
• 1 cup Greek yogurt, full-fat
• 2 tbsp clarified butter
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 cup fresh parsley, finely chopped
• Salt, to precise measurement (1/2 tsp)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta to the boiling water and cook for 11 minutes, or until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat the clarified butter in a large skillet over medium heat until shimmering.
4. Add the cubed chicken to the skillet, seasoning with smoked paprika, cumin, and salt. Cook for 6-7 minutes, turning occasionally, until the chicken is golden and cooked through.
5. Reduce the heat to low and stir in the minced garlic, cooking for 1 minute until fragrant.
6. Drain the pasta, reserving 1/2 cup of the pasta water, then add the pasta to the skillet with the chicken.
7. Remove the skillet from the heat and quickly stir in the Greek yogurt and half of the reserved pasta water, creating a creamy sauce that coats the pasta and chicken evenly.
8. Garnish with fresh parsley before serving.

Just like that, you’ve got a dish where the yogurt adds a luxurious creaminess without overpowering, and the smoked paprika brings a subtle warmth. Try serving it with a sprinkle of extra parsley and a side of steamed greens for a balanced meal.

Yogurt Marinated Chicken Breast

Now, let’s dive into creating a succulent Yogurt Marinated Chicken Breast that’s both tender and flavorful, perfect for a weeknight dinner or a special occasion. This method ensures a moist, evenly cooked chicken with a delightful tang from the yogurt marinade.

Ingredients

• 1.5 lbs boneless, skinless chicken breast, trimmed
• 1 cup plain Greek yogurt
• 2 tbsp extra virgin olive oil
• 3 garlic cloves, minced
• 1 tbsp fresh lemon juice
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the Greek yogurt, extra virgin olive oil, minced garlic, fresh lemon juice, ground cumin, smoked paprika, sea salt, and freshly ground black pepper. Whisk until the marinade is smooth and well incorporated.
2. Add the trimmed chicken breasts to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for deeper flavor penetration.
3. Preheat your grill or grill pan to medium-high heat (375°F to 400°F). Remove the chicken from the marinade, letting excess drip off, and discard the remaining marinade.
4. Grill the chicken breasts for 6 to 7 minutes on each side, or until the internal temperature reaches 165°F when checked with a meat thermometer. Avoid flipping more than once to ensure beautiful grill marks and even cooking.
5. Transfer the grilled chicken to a clean plate and let it rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring moist and tender meat.

Marvel at the juicy, flavorful chicken with a slight smokiness from the paprika and a bright note from the lemon. Serve it sliced over a bed of quinoa or alongside a crisp, green salad for a balanced meal.

Chicken and Yogurt Wrap

Zesty and satisfying, this Chicken and Yogurt Wrap is a perfect blend of creamy, tangy, and savory flavors, wrapped in a soft tortilla for a quick and delicious meal. Let’s dive into making this delightful dish with precision and ease.

Ingredients

• 1 cup Greek yogurt, full-fat
• 2 boneless, skinless chicken breasts, pasture-raised, thinly sliced
• 1 tbsp clarified butter
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp ground turmeric
• 1/4 cup fresh cilantro, finely chopped
• 1 garlic clove, minced
• 4 large flour tortillas, whole wheat
• 1/2 cup red cabbage, thinly sliced
• 1/4 cup red onion, thinly sliced

Instructions

1. In a medium bowl, combine Greek yogurt, minced garlic, ground cumin, smoked paprika, and ground turmeric. Mix until smooth. Set aside.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add thinly sliced chicken breasts to the skillet. Cook for 4-5 minutes on each side, or until the internal temperature reaches 165°F and the exterior is golden brown.
4. Remove chicken from skillet and let rest for 2 minutes. Then, slice into thin strips.
5. Warm flour tortillas in a dry skillet over medium heat for 30 seconds on each side, or until pliable.
6. Spread a generous layer of the yogurt mixture onto each tortilla, leaving a 1-inch border.
7. Arrange chicken strips, red cabbage, red onion, and fresh cilantro evenly over the yogurt mixture.
8. Fold the bottom of the tortilla up over the filling, then fold in the sides and roll tightly to enclose the filling.
9. Cut each wrap in half diagonally and serve immediately.

Buttery and crisp on the outside with a tender, flavorful filling, these wraps are a testament to the magic of simple ingredients. For an extra crunch, serve with a side of pickled vegetables or a drizzle of hot sauce.

Yogurt Chicken Kebabs

Here’s a simple yet flavorful recipe for Yogurt Chicken Kebabs that’s perfect for a summer barbecue or a cozy indoor meal. Let’s dive into the methodical process of creating these succulent kebabs.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 cup full-fat Greek yogurt
• 2 tbsp freshly squeezed lemon juice
• 3 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp ground coriander
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp extra-virgin olive oil
• 1/4 cup finely chopped fresh cilantro

Instructions

1. In a large mixing bowl, combine the Greek yogurt, lemon juice, minced garlic, ground cumin, smoked paprika, ground coriander, sea salt, and black pepper. Whisk until the marinade is smooth and well incorporated.
2. Add the cubed chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for deeper flavor penetration.
3. Preheat your grill to medium-high heat, approximately 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Thread the marinated chicken pieces onto skewers, leaving a small space between each piece for even cooking.
5. Brush the kebabs lightly with extra-virgin olive oil before placing them on the grill. This step adds an extra layer of flavor and helps achieve a beautiful char.
6. Grill the kebabs for 5-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F and exhibits a golden-brown crust.
7. Remove the kebabs from the grill and let them rest for 3 minutes to allow the juices to redistribute. Sprinkle with finely chopped fresh cilantro before serving.

Marvel at the tender, juicy texture of these Yogurt Chicken Kebabs, with a smoky, tangy flavor profile that’s irresistibly delicious. Serve them atop a bed of saffron-infused rice or alongside a crisp, refreshing cucumber salad for a complete meal.

Lemon Yogurt Chicken

Unlock the secrets to a perfectly balanced dish with this Lemon Yogurt Chicken recipe, ideal for those seeking a harmonious blend of tangy and creamy flavors. This methodical guide ensures even beginners can achieve restaurant-quality results at home.

Ingredients

• 4 boneless, skinless chicken breasts, pasture-raised
• 1 cup plain Greek yogurt, full-fat
• 2 tbsp clarified butter
• 3 garlic cloves, minced
• 1 lemon, zested and juiced
• 1 tsp smoked paprika
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp fresh dill, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) to ensure even cooking.
2. In a mixing bowl, combine the Greek yogurt, minced garlic, lemon zest, lemon juice, smoked paprika, sea salt, and black pepper. Whisk until smooth.
3. Add the chicken breasts to the yogurt mixture, ensuring each piece is thoroughly coated. Marinate for at least 30 minutes at room temperature for optimal flavor infusion.
4. Heat the clarified butter in a large oven-safe skillet over medium-high heat until shimmering but not smoking.
5. Remove the chicken from the marinade, allowing excess to drip off, and sear in the skillet for 3-4 minutes per side until golden brown.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Garnish with fresh dill before serving to add a burst of color and freshness.

Key to this dish’s appeal is the succulent texture of the chicken, enveloped in a creamy, tangy sauce with a hint of smokiness. Serve atop a bed of quinoa or alongside roasted vegetables for a complete meal that delights the senses.

Yogurt Chicken Pot Pie

Discover the comforting embrace of our Yogurt Chicken Pot Pie, a dish that marries the creamy tang of yogurt with the hearty satisfaction of a classic pot pie. Designed for both novice and seasoned cooks, this recipe guides you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1/2 cup plain Greek yogurt
• 1/4 cup ice water
• 1 lb boneless, skinless chicken thighs, diced
• 1 cup carrots, finely diced
• 1 cup celery, finely diced
• 1/2 cup frozen peas
• 1/4 cup clarified butter
• 1/4 cup all-purpose flour
• 2 cups chicken stock, homemade preferred
• 1/2 cup whole milk
• 1 tbsp fresh thyme leaves
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature by the time the filling is ready.
2. In a large mixing bowl, combine the sifted flour and cubed butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
3. Add the Greek yogurt and ice water to the flour mixture. Stir with a fork until a dough begins to form, then knead gently into a ball. Wrap in plastic and chill for 30 minutes. Tip: Chilling the dough prevents shrinkage during baking.
4. While the dough chills, heat the clarified butter in a large skillet over medium heat. Add the diced chicken, cooking until lightly browned, about 5 minutes. Remove and set aside.
5. In the same skillet, sauté the carrots and celery until softened, about 4 minutes. Sprinkle the flour over the vegetables, stirring to coat evenly.
6. Gradually whisk in the chicken stock and milk, bringing the mixture to a simmer. Cook until thickened, about 3 minutes, then stir in the chicken, peas, thyme, salt, and pepper.
7. Roll out the chilled dough on a floured surface to fit your pie dish. Pour the filling into the dish, then cover with the dough, sealing the edges. Cut a few slits on top for steam to escape. Tip: Brushing the crust with an egg wash will give it a golden finish.
8. Bake for 35-40 minutes, or until the crust is golden and the filling is bubbling. Tip: Let the pie rest for 10 minutes before serving to allow the filling to set.

Yogurt Chicken Pot Pie emerges from the oven with a flaky, golden crust encasing a creamy, flavorful filling. Serve it alongside a crisp green salad for a balanced meal, or enjoy it as a standalone comfort dish on a chilly evening.

Chicken and Yogurt Pizza

Zesty and unexpectedly delightful, this Chicken and Yogurt Pizza combines the tanginess of yogurt with the savory depth of chicken for a pizza that’s anything but ordinary. Perfect for those looking to experiment beyond traditional toppings, this recipe guides you through each step with precision.

Ingredients

• 1 lb pizza dough, homemade or store-bought
• 1 cup whole milk Greek yogurt
• 2 cloves garlic, minced
• 1 tbsp extra virgin olive oil
• 1 cup cooked chicken breast, shredded
• 1/2 cup red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup fresh cilantro, chopped
• 1 tsp ground cumin
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to heat up, ensuring a crispy crust.
2. In a small bowl, mix the Greek yogurt, minced garlic, and olive oil until smooth. This will be your sauce.
3. On a floured surface, roll out the pizza dough to a 12-inch circle. Carefully transfer it to a piece of parchment paper.
4. Spread the yogurt sauce evenly over the dough, leaving a 1-inch border for the crust.
5. Evenly distribute the shredded chicken, red onion, and cherry tomatoes over the sauce.
6. Sprinkle the mozzarella cheese, followed by the cumin, sea salt, and black pepper.
7. Transfer the pizza (on the parchment paper) onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
8. Remove from the oven and let it cool for 2 minutes before garnishing with fresh cilantro.

Mouthwatering in every bite, this pizza offers a creamy texture from the yogurt sauce contrasted by the crispness of the crust. Serve it with a side of arugula salad dressed in lemon vinaigrette to complement the flavors.

Yogurt Chicken Stir Fry

Every home cook needs a reliable, flavorful stir fry in their repertoire, and this Yogurt Chicken Stir Fry is no exception. It’s a dish that marries the tanginess of yogurt with the savory depth of chicken, creating a meal that’s both comforting and exciting.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup plain Greek yogurt
• 2 tbsp clarified butter
• 1 large yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup cilantro leaves, chopped
• Salt, to season

Instructions

1. In a large bowl, combine the chicken pieces with Greek yogurt, ensuring each piece is well-coated. Let marinate at room temperature for 20 minutes.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the thinly sliced onion to the skillet, sautéing until translucent and slightly caramelized, about 5 minutes.
4. Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
5. Add the marinated chicken to the skillet, spreading the pieces in a single layer to ensure even cooking. Cook undisturbed for 3 minutes to develop a golden crust.
6. Sprinkle the ground cumin, coriander, turmeric, and cayenne pepper over the chicken, stirring to coat evenly.
7. Continue cooking the chicken, stirring occasionally, until fully cooked through, about 10 minutes.
8. Add the halved cherry tomatoes to the skillet, cooking just until they begin to soften, about 2 minutes.
9. Remove from heat and garnish with chopped cilantro leaves. Season with salt as needed.

Here, the yogurt not only tenderizes the chicken but also creates a creamy sauce that clings to each piece. The spices bloom in the clarified butter, offering a warmth that’s balanced by the fresh tomatoes and cilantro. Serve this stir fry over a bed of steamed basmati rice or with warm naan bread for a complete meal.

Chicken and Yogurt Tacos

These Chicken and Yogurt Tacos combine tender, spiced chicken with the creamy tang of yogurt for a refreshing twist on taco night. Perfect for a quick weeknight dinner or a casual gathering with friends.

Ingredients

• 1 lb boneless, skinless chicken thighs, diced into 1-inch pieces
• 1 cup plain Greek yogurt
• 2 tbsp extra-virgin olive oil
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1/2 tsp sea salt
• 8 small corn tortillas
• 1/2 cup fresh cilantro, finely chopped
• 1 lime, cut into wedges

Instructions

1. In a medium bowl, combine the diced chicken thighs, Greek yogurt, ground cumin, smoked paprika, ground coriander, cayenne pepper, and sea salt. Mix thoroughly to ensure the chicken is evenly coated. Marinate for at least 30 minutes in the refrigerator to allow the flavors to meld.
2. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the marinated chicken to the skillet, spreading it out in a single layer. Cook undisturbed for 4 minutes to achieve a golden-brown sear on one side.
4. Flip each piece of chicken and continue cooking for another 4 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
5. While the chicken cooks, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable and slightly charred.
6. Divide the cooked chicken evenly among the warmed tortillas. Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the tacos.

Just before serving, the tacos boast a delightful contrast between the juicy, spiced chicken and the cool, creamy yogurt marinade. For an extra layer of flavor, drizzle with a bit of hot sauce or sprinkle with crumbled queso fresco.

Yogurt Chicken Burgers

Zesty and satisfying, these Yogurt Chicken Burgers are a delightful twist on the classic burger, offering a moist and flavorful patty that’s both easy to make and sure to impress. Perfect for a summer barbecue or a quick weeknight dinner, this recipe combines simple ingredients with a methodical approach to ensure success every time.

Ingredients

• 1 pound ground chicken, preferably thigh meat for juiciness
• 1/2 cup Greek yogurt, full-fat for richness
• 1/4 cup finely grated red onion
• 2 cloves garlic, minced to a paste
• 1 tablespoon fresh dill, finely chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil, for brushing
• 4 brioche buns, lightly toasted

Instructions

1. In a large mixing bowl, combine the ground chicken, Greek yogurt, grated red onion, minced garlic, dill, cumin, smoked paprika, sea salt, and black pepper. Mix gently until just combined to avoid overworking the meat.
2. Divide the mixture into 4 equal portions and shape each into a patty about 1/2 inch thick. Tip: Wet your hands slightly to prevent sticking.
3. Preheat a grill or grill pan over medium-high heat (375°F) and brush the grates lightly with olive oil to prevent sticking.
4. Place the patties on the grill and cook for 5-6 minutes on the first side, until you see grill marks and the edges begin to firm up.
5. Flip the patties carefully and cook for an additional 4-5 minutes on the second side, or until the internal temperature reaches 165°F on a meat thermometer. Tip: Avoid pressing down on the patties to retain juiciness.
6. Remove the patties from the grill and let them rest for 3 minutes on a plate covered loosely with foil. Tip: Resting allows the juices to redistribute.
7. Serve the Yogurt Chicken Burgers on toasted brioche buns with your choice of toppings. The patties are incredibly moist with a subtle tang from the yogurt, complemented by the warmth of cumin and smokiness of paprika. For an extra layer of flavor, try adding a slice of ripe avocado or a dollop of tzatziki sauce.

Conclusion

Kitchens across North America can now rejoice with these 20 delicious chicken and yogurt recipes perfect for any occasion! Whether you’re craving something creamy, tangy, or packed with flavor, this roundup has you covered. Don’t hesitate to dive in, try these recipes, and share your favorites in the comments below. Loved what you saw? Pin this article to your Pinterest board and spread the culinary joy!

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