Spicy Yogurt Chicken Bites (Printable Version)

Juicy chicken pieces infused with spiced yogurt and baked until crispy and golden brown.

# List of Ingredients:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

→ Marinade

02 - 3/4 cup plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 2 tbsp olive oil
05 - 3 garlic cloves, minced
06 - 1 1/2 tsp smoked paprika
07 - 1 tsp ground cumin
08 - 1 tsp chili powder
09 - 1/2 tsp cayenne pepper, adjust to taste
10 - 1 tsp salt
11 - 1/2 tsp black pepper

→ Coating

12 - 1 cup panko breadcrumbs (use gluten-free if needed)
13 - 2 tbsp sesame seeds (optional)
14 - Cooking spray or additional olive oil, for baking

# How to Make It:

01 - In a large bowl, combine Greek yogurt, lemon juice, olive oil, garlic, smoked paprika, cumin, chili powder, cayenne pepper, salt, and black pepper. Mix thoroughly.
02 - Add chicken pieces to the marinade, ensuring full coverage. Cover and refrigerate for at least 1 hour or overnight for enhanced flavor.
03 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
04 - In a shallow dish, combine panko breadcrumbs and sesame seeds if using.
05 - Remove chicken from marinade, letting excess drip off. Dredge each piece in breadcrumb mixture, pressing gently to adhere.
06 - Place coated chicken bites evenly on the prepared baking sheet. Lightly spray or drizzle with olive oil.
07 - Bake for 18 to 20 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F.
08 - Serve hot with preferred dipping sauces such as tzatziki or ranch.

# Expert Advice:

01 -
  • The yogurt marinade keeps the chicken ridiculously tender while the breadcrumbs crisp up like they've been fried.
  • You can dial the heat up or down without losing any of the flavor depth.
  • It works as a quick dinner, a party snack, or something to meal prep and reheat all week.
02 -
  • If you skip the oil spray before baking, the breadcrumbs stay pale and soft instead of turning golden and crisp.
  • Marinating for less than an hour leaves the chicken flavorful on the outside but bland in the middle.
  • Overcrowding the pan traps steam and ruins the texture, so give each piece breathing room.
03 -
  • Pat the chicken dry before marinating so the yogurt clings better and the coating adheres evenly.
  • Use a wire rack on the baking sheet if you have one, it keeps the bottoms crispy instead of steaming.
  • Double the recipe and freeze half after coating but before baking, then bake straight from frozen at 200°C (400°F) for 25 minutes.
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