Nothing beats a recipe that’s both simple and full of vibrant flavors, and this Giada Yogurt-Marinated Chicken checks all the boxes. The yogurt and fresh herbs give the chicken a soft, velvety texture, while the spices add a gentle kick of warmth. Every bite feels like a celebration of freshness and comfort.

This dish is perfect for weeknight dinners or a laid-back weekend feast. Pair it with a crisp salad or roasted veggies for balance, or even toss the leftovers into wraps the next day. It’s one of those recipes that just fits into your life—easy, delicious, and always satisfying.

Recipe Ingredients

• 1 cup of plain whole-milk yogurt
• 4 scallions, coarsely chopped
• 1½ cups of packed fresh cilantro leaves
• ½ cup of packed fresh mint leaves
• ¾ teaspoon of ground cumin
• ¼ teaspoon of crushed red pepper flakes
• 1½ teaspoons of kosher salt, divided
• 1 chicken (3 to 4 pounds), cut into 8 pieces
• 3 tablespoons of extra-virgin olive oil, divided

How To Make Giada Yogurt-Marinated Chicken

1. Prepare the Marinade: Blend the yogurt, scallions, cilantro, mint, cumin, red pepper flakes, and 1 teaspoon of kosher salt on high speed until completely smooth, about 30 seconds.
2. Marinate the Chicken: Place the chicken pieces into a resealable plastic bag and pour the prepared marinade over the top. Seal the bag tightly, ensuring the chicken is evenly coated, and refrigerate for at least 4 hours or up to 12 hours.
3. Prepare the Chicken for Baking: Take the marinated chicken out of the refrigerator 20 minutes before cooking to bring it closer to room temperature. Preheat the oven to 400°F.
4. Prepare the Baking Sheet: Drizzle 1½ tablespoons of olive oil over a rimmed baking sheet and spread it out evenly. Remove the chicken from the marinade and arrange it on the baking sheet, ensuring the pieces do not touch.
5. Season and Drizzle the Chicken: Drizzle the remaining 1½ tablespoons of olive oil over the chicken pieces and sprinkle with the remaining ½ teaspoon of kosher salt. The chicken should remain coated in the marinade for extra flavor.
6. Bake and Rest: Bake the chicken for about 45 minutes, or until an instant-read thermometer inserted into the thickest part reads 160°F. Let the chicken rest for 10 minutes to lock in the juices before serving.

Recipe Tips

• Use boneless chicken thighs for a twist: Thighs offer richer flavor and stay juicier than breasts. Adjust cooking time to 35-40 minutes, as they cook faster than bone-in pieces.
• Double the marinade for extra uses: Before adding chicken, save half the marinade and use it as a dip or drizzle. Heat it first to ensure food safety.
• Spice it up with garlic or ginger: Add 1 teaspoon of grated garlic or ginger to the marinade for a deeper, aromatic flavor that complements the yogurt and herbs.
• Grill instead of baking for smoky flavor: Grill the chicken over medium heat for about 20 minutes, turning frequently until the internal temperature reaches 160°F.
• Make it dairy-free with coconut yogurt: Substitute plain yogurt with unsweetened coconut yogurt for a creamy, tangy marinade that’s perfect for lactose-intolerant or dairy-free diets.

Recipe FAQs and Variations

Check out More Recipes:

• Giada De Laurentiis Chicken Cacciatore
• Giada De Laurentiis Amalfi Lemon Chicken Recipe
• Giada De Laurentiis Chicken Vesuvio