This yogurt marinated chicken recipe infused with sumac is my shortcut to juicy, flavorful chicken thighs every time. I use a creamy Greek yogurt and sumac chicken marinade to tenderize the meat while infusing it with garlic, spices, and a subtle tang that’s impossible to resist. These Greek yogurt marinated chicken thighs are incredibly moist and perfect for weeknight dinners!
Greek Yogurt Chicken Marinade with Sumac
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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Ingredient Spotlight: Sumac
Sumac is a deep-red, tangy spice commonly used in Middle Eastern and Mediterranean cooking. It comes from dried, ground berries and adds a bright, citrusy flavor that balances the creaminess of this Greek yogurt chicken marinade. You can find sumac at most well-stocked grocery stores in the spice aisle, at Middle Eastern markets, or online from reputable spice retailers.
Sumac Yogurt Marinated Chicken Thighs 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
- A microplane zester is the best way to grate garlic for a smooth marinade. You can also very finely mince fresh garlic, but avoid leaving large chunks since they can burn in the pan.
- Garlic powder works in a pinch, though the flavor is mellower.
- 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. Avoid pressing later, which can squeeze out juices.
- 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.
Why Marinate Chicken in Yogurt?
Marinating chicken in yogurt isn’t just a flavor upgrade, it’s a total game-changer! 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. This creates a golden crust on the outside with moist, flavorful meat inside.
How to Make Yogurt Marinated Chicken Thighs Step by Step
Prep: Gather up all of the ingredients you need to make the sumac yogurt marinade.
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. 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.
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: 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. Press lightly at the beginning of cooking to ensure even contact, but don’t press too much or you’ll squeeze out all those yummy juices.
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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