My sumac-infused yogurt marinated chicken thighs are juicy, tender, and filled with bright and tangy flavor! I whip up a thick and creamy Greek yogurt marinade with a simple mix of garlic and spices, then let the chicken marinate for as little as 30 minutes. I love to throw these thighs on the grill, but the yogurt marinade preps them well for any cooking method!
Chicken Thighs Marinated in Greek Yogurt
My tandoori marinated thighs have been one of my favorite recipes for years, so I thought I’d try my hand at another version of yogurt marinated chicken thighs for some variety. The addition of sumac really went a long way in making this chicken dish unbeatable!
My recipe starts with a thick and creamy mixture made of full-fat Greek yogurt, grated garlic, olive oil, sumac, salt, pepper, and paprika. I coat boneless, skinless chicken thighs in this yogurt marinade to infuse them with tons of moisture and flavor before cooking. From there, I can grill them in a pan, bake on a sheet tray, or air fry until golden brown and juicy!
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🍗 Sumac-infused Greek Yogurt Chicken Marinade
The lactic acid in yogurt gently breaks down proteins in the meat, resulting in ultra-tender, juicy chicken, while the creamy texture clings to each piece to hold seasonings in place. Adding sumac to the marinade infuses the chicken with bright, tangy flavor from the inside out!
Sumac Yogurt Marinated Chicken Recipe
Equipment
- Indoor Grill Pan or Cast Iron Skillet
Ingredients
- 2 pounds boneless, skinless chicken thighs (about 8 thighs*)
- lemon wedges (optional, for serving)
For the Marinade:
- 1½ cups plain full-fat Greek yogurt (**)
- 3 cloves garlic (grated)
- 2 tablespoons olive oil
- 1½ tablespoons ground sumac (***)
- 1½ teaspoons kosher salt (divided)
- ½ teaspoon ground black pepper
- ½ teaspoon ground paprika (****)
Instructions
Marinate:
- In a small bowl, combine the yogurt, garlic, olive oil, sumac, 1 teaspoon salt, and black pepper.1½ cups plain full-fat Greek yogurt, 3 cloves garlic, 2 tablespoons olive oil, 1½ tablespoons ground sumac, 1½ teaspoons kosher salt, ½ teaspoon ground black pepper
- Place the chicken in a separate large bowl and add half of the yogurt mixture, reserving the rest for serving.2 pounds boneless, skinless chicken thighs
- Add the paprika and remaining ½ teaspoon of salt to the chicken mixture. Fold until evenly coated.½ teaspoon ground paprika
- Marinate for at least 30 minutes or up to 24 hours.
Grill:
- Preheat a grill pan over medium-high heat and brush the surface with olive oil. Working in batches, place half of the chicken on the pan. Cook 4-5 minutes per side, pressing lightly to ensure even contact, until deeply seared with grill marks and cooked through to 175°F.
- Let rest 3-5 minutes before slicing. Spread the reserved yogurt on a serving plate and arrange the chicken on top. Serve with lemon wedges.lemon wedges
Notes
- Lightly oiling the grill pan keeps the marinade from burning onto the surface. Don’t over-oil, as too much prevents good searing.
- The natural sugars in the yogurt will blacken slightly as the chicken cooks. This is what creates the deep, char-grilled flavor, so don’t be alarmed by darker spots.
- Gently pressing the chicken with a spatula in the first minute of cooking helps develop even sear marks.
- Cooking in batches is essential. Crowding the pan will steam the chicken instead of searing it.
- A brief rest locks in juices and keeps the meat tender when sliced.
- This chicken is just as good warm as it is at room temperature, making it a great choice for picnics or meal prep bowls.
- Slice leftover chicken for wraps, grain bowls, or pita sandwiches with fresh veggies. It also makes a flavorful topping for a chopped salad.
- Baking Instructions: Roast on a sheet pan at 425°F for 25-30 minutes, flipping once, until cooked through.
- Air Fryer Instructions: Arrange the chicken in a single layer in the basket and cook at 375°F for 16-18 minutes, flipping halfway through, until the chicken reaches 175°F. This is a good option for smaller batches.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Foolproof Tips
- Use the full-fat Greek yogurt. This marinade is all about the yogurt, so use the good stuff! A plain, full-fat Greek yogurt is thick, creamy, and tangy. That means it does a great job clinging to the chicken, tenderizing it, and infusing it with flavor. You can use a regular plain yogurt, but the marinade will be looser, messier, and (in my experience) doesn’t tenderize as well.
- Press early for a good sear. After placing sumac chicken on the grill, gently press down with a spatula in the first minute of cooking to help develop even sear marks. Avoid pressing when it’s just about cooked — this squeezes out the juices, leaving you with dry meat.
- Don’t crowd while cooking. Whether you’re cooking these yogurt chicken thighs on a grill, grill pan, or skillet, it’s important to avoid over-crowding. The chicken needs room to breathe to get the right texture. Cook in batches if you need to.
How to Make Yogurt Marinated Chicken Thighs Step by Step
Prep: Gather the list of ingredients for this sumac yogurt marinated chicken recipe. I have found that the easiest way to grate the garlic for a smooth texture (and to prevent it from burning when cooking) is to grate it on a microplane zester. You can finely mince it, but it may burn.
Mix the Marinade: In a small bowl, combine 1½ cups of plain full-fat Greek yogurt, 3 grated cloves of garlic, 2 tablespoons of olive oil, 1½ tablespoons of ground sumac, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper.
Split the Marinade: Place 2 pounds of boneless, skinless chicken thighs in a separate large bowl and add half of the yogurt mixture, reserving the rest for serving. Take care not to cross-contaminate the reserved yogurt with raw chicken juices, as we will be using that as a serving sauce and it won’t get cooked. We don’t want to contaminate it with salmonella!
Add Paprika and Salt: Then add ½ teaspoon of ground paprika and the remaining ½ teaspoon of kosher salt to the chicken mixture. Fold until evenly coated. This extra seasoning will help deeply flavor the chicken.
Marinate the Chicken: Marinate your chicken thighs in yogurt for at least 30 minutes, or up to 24 hours. If marinating longer than 1 hour, place the chicken in the refrigerator so the chicken and yogurt don’t spoil. The longer the marinade, the more tender and flavorful the chicken will be. But longer than 1 day can result in mushy chicken.
Grill the Chicken: Preheat a grill pan over medium-high heat and brush the surface with olive oil. Working in batches (so the chicken has plenty of room to sear and won’t steam), place half of the chicken on the pan. Do not rinse off the marinade! Cook 4-5 minutes per side, or until deeply seared with grill marks and cooked through to 175°F.
Garnish and Plate: Let the cooked chicken thighs rest for 3-5 minutes before slicing to lock in their juices. Spread the reserved yogurt on a serving plate and arrange the chicken thighs on top. Serve with lemon wedges.
Serve: I like serving this sumac yogurt chicken with roasted carrots and couscous, bulgur, rice, flatbread, or potatoes to round out the plate and soak up the flavors!
How to Store, Freeze, and Reheat
Store leftover yogurt marinated chicken thighs in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying chilled, at room temperature, or gently reheated in a skillet over low heat.
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