Preserved lemon and yogurt marinated chicken is a vibrant, Mediterranean-inspired dish that delivers bold flavor and incredible tenderness. Tangy yogurt and aromatic preserved lemons work together to create juicy, flavorful chicken that can be served in crisp lettuce wraps, over salads, or skewered for kabobs.
Why You’ll Love This Recipe
This recipe transforms simple chicken into a deeply flavorful meal with minimal effort. The yogurt marinade tenderizes the meat, ensuring every bite is juicy and soft. Preserved lemons add a bright, salty citrus depth that makes the dish truly stand out.
It’s versatile enough for weeknight dinners or entertaining guests. You can grill it, pan-sear it, or roast it in the oven. It also pairs beautifully with fresh herbs, olives, halloumi cheese, and crisp lettuce for a refreshing presentation.
Another bonus is flexibility. You can marinate the chicken for just 20 minutes if you’re short on time, or let it sit overnight for even more flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 pounds boneless skinless chicken thighs
½ cup whole milk yogurt
2 garlic cloves, chopped
2 small or 1 large preserved lemon, flesh and seeds removed and roughly chopped
¼ cup olive oil
2 teaspoons paprika
1 teaspoon turmeric
½ teaspoon cumin
2 sprigs fresh mint, stems removed
1 teaspoon olive oil, for drizzling in pan
Optional toppings for serving:
Crisp butter lettuce leaves
Olives
Fried halloumi cheese or feta
Chopped salad
Fresh mint leaves
Lemon wedges
Directions
Pat the chicken thighs dry with paper towels and place them in a large bowl or resealable plastic bag.
In a food processor or blender, combine the yogurt, chopped garlic, preserved lemons, olive oil, paprika, turmeric, cumin, and mint leaves. Blend until smooth and no large chunks remain.
Pour the marinade over the chicken, ensuring every piece is thoroughly coated. Cover and refrigerate for at least 20 minutes or up to 8 hours for deeper flavor.
When ready to cook, heat a skillet or grill pan over medium heat. Drizzle 1 teaspoon of olive oil into the pan.
Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken in the hot pan and cook undisturbed for 4–5 minutes until browned and caramelized.
Flip the chicken and cook for another 3–4 minutes, or until fully cooked through and slightly charred on the outside.
Remove from the pan and let rest for several minutes before slicing diagonally.
Serve wrapped in lettuce leaves or topped with olives, fried halloumi, chopped salad, fresh mint, and lemon wedges.
Oven method: Preheat oven to 400°F (200°C). Place marinated chicken on a baking sheet and roast for 25–30 minutes, or until cooked through.
To fry halloumi: Slice halloumi into ½-inch slices. Heat a small amount of olive oil in a non-stick skillet over medium-high heat. Fry slices for 1–2 minutes per side until golden brown.
Servings and timing
Servings: 4 servings
Prep Time: 30 minutes
Cook Time: 10 minutes
Longer Marinade Option: Up to 8 hours
Total Active Time: 40 minutes
Calories per serving: approximately 454 kcal
Variations
For a lighter option, substitute chicken breasts for thighs. Pound them slightly for even thickness and tenderness.
If preserved lemons are unavailable, use the zest and juice of 1 whole lemon and add ¾ teaspoon salt to mimic the flavor.
Add heat by including ½ teaspoon red pepper flakes or a pinch of cayenne to the marinade.
Thread the marinated chicken onto skewers and grill for kabobs.
Try using the same marinade with lamb or beef for a flavorful twist.
Storage/Reheating
Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over medium-low heat until heated through. You can also reheat in a 350°F oven for about 10–12 minutes.
Avoid overheating to prevent the chicken from drying out. If needed, add a small splash of water or olive oil while reheating to maintain moisture.
Cooked chicken can be frozen for up to 2 months. Thaw overnight in the refrigerator before rehearming.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well. Pound them slightly for even cooking and tenderness.
How long should I marinate the chicken?
At least 20 minutes is recommended, but 4–8 hours will produce the best flavor and tenderness.
What are preserved lemons?
Preserved lemons are whole lemons cured in salt for several weeks, resulting in a soft texture and concentrated citrus flavor.
Can I grill this chicken?
Yes, this recipe is excellent for grilling. Cook over medium heat until fully cooked and lightly charred.
Is yogurt really necessary in the marinade?
Yes, yogurt tenderizes the chicken due to its natural acidity and helps the spices adhere to the meat.
Can I make this recipe ahead of time?
You can marinate the chicken up to 8 hours in advance and cook it when ready. Cooked chicken can also be stored for later use.
What can I serve with this dish?
It pairs well with rice, warm flatbread, fresh salads, roasted vegetables, or wrapped in lettuce leaves.
Can I cook this entirely in the oven?
Yes, roast at 400°F for 25–30 minutes until fully cooked.
How do I know when the chicken is done?
The internal temperature should reach 165°F (74°C), and the juices should run clear.
Can I use low-fat yogurt?
Whole milk yogurt is preferred for richness and better texture, but low-fat yogurt can be used if desired.
Conclusion
Preserved lemon and yogurt marinated chicken is a simple yet impressive dish bursting with Mediterranean flavor. The creamy yogurt tenderizes the meat while preserved lemons add brightness and depth. Whether grilled, pan-seared, or roasted, this recipe delivers juicy, flavorful chicken every time. Serve it fresh with crisp lettuce and vibrant toppings for a meal that feels both comforting and refreshing.
Preserved lemon and yogurt marinated chicken is a vibrant Mediterranean-inspired dish featuring tender, juicy chicken infused with tangy yogurt, aromatic spices, and bright preserved lemon. Perfect for grilling, pan-searing, or roasting, it’s versatile enough for lettuce wraps, salads, or kabobs.
Ingredients
2 pounds boneless skinless chicken thighs
1/2 cup whole milk yogurt
2 garlic cloves, chopped
2 small or 1 large preserved lemon, flesh and seeds removed and roughly chopped
1/4 cup olive oil
2 teaspoons paprika
1 teaspoon turmeric
1/2 teaspoon cumin
2 sprigs fresh mint, stems removed
1 teaspoon olive oil (for cooking)
Optional: butter lettuce leaves
Optional: olives
Optional: fried halloumi cheese or feta
Optional: chopped salad
Optional: fresh mint leaves
Optional: lemon wedges
Instructions
Pat the chicken thighs dry with paper towels and place them in a large bowl or resealable plastic bag.
In a food processor or blender, combine yogurt, garlic, preserved lemons, olive oil, paprika, turmeric, cumin, and mint. Blend until smooth.
Pour the marinade over the chicken and coat thoroughly. Cover and refrigerate for at least 20 minutes or up to 8 hours.
Heat a skillet or grill pan over medium heat and drizzle with 1 teaspoon olive oil.
Remove chicken from marinade, letting excess drip off. Cook undisturbed for 4–5 minutes until browned.
Flip and cook another 3–4 minutes until fully cooked (internal temperature 165°F/74°C).
Let rest for several minutes, then slice diagonally.
Serve in lettuce wraps or with olives, halloumi, chopped salad, fresh mint, and lemon wedges.
Oven method: Preheat oven to 400°F (200°C) and roast marinated chicken for 25–30 minutes until cooked through.
Notes
Marinate longer (4–8 hours) for deeper flavor.
Chicken breasts can be substituted; pound for even thickness.
If preserved lemons are unavailable, use zest and juice of 1 lemon plus 3/4 teaspoon salt.
