Spicy Yogurt Chicken Bites (Printable)

Tender, spiced chicken pieces marinated in yogurt, baked golden and crisp for a tasty, high-protein bite.

# Components:

→ 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 (gluten-free optional)
13 - 2 tbsp sesame seeds (optional)
14 - Cooking spray or additional olive oil, for baking

# Method:

01 - In a large bowl, combine Greek yogurt, lemon juice, olive oil, minced garlic, smoked paprika, cumin, chili powder, cayenne pepper, salt, and black pepper. Stir until well blended.
02 - Add the chicken pieces to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, or overnight for optimal flavor.
03 - Set the oven to 425°F and line a baking sheet with parchment paper or lightly grease it.
04 - In a shallow dish, combine panko breadcrumbs with sesame seeds if using.
05 - Remove chicken from marinade allowing excess to drip off. Dredge each piece in the breadcrumb mixture, pressing lightly to adhere evenly.
06 - Place coated chicken pieces on the prepared baking sheet and lightly spray or drizzle with olive oil.
07 - Bake for 18 to 20 minutes, flipping halfway through, until chicken is golden, crispy, and reaches an internal temperature of 165°F.
08 - Serve the hot chicken bites with a preferred dipping sauce.

# Expert Advice:

01 -
  • The yogurt marinade keeps the chicken so moist you'll wonder why you ever baked it any other way.
  • It tastes indulgent but comes together with pantry staples and minimal effort.
  • The spice blend is warm and smoky without being aggressive, perfect for people who want flavor without fire.
  • Leftovers reheat beautifully and taste even better the next day tucked into wraps or salads.
02 -
  • Don't skip the marinating time, the yogurt needs at least an hour to work its magic on the chicken or it will taste flat.
  • Use a meat thermometer if you're unsure, overcooked chicken is the enemy of this recipe and ruins the tender texture.
  • If your breadcrumbs aren't sticking well, pat the chicken dry slightly before dredging to give them something to grip.
  • Flipping halfway through isn't optional, it's the difference between evenly crispy and disappointingly soggy on one side.
03 -
  • Pound thicker chicken pieces slightly with a rolling pin before marinating so everything cooks at the same rate.
  • If the coating starts browning too fast, tent the baking sheet loosely with foil for the last few minutes to prevent burning.
  • Make a double batch and freeze half after coating but before baking, then bake straight from frozen adding 5 extra minutes to the timer.
  • Use a wire rack on top of your baking sheet if you have one, it lets air circulate underneath and makes the bottoms just as crispy as the tops.
Return