Spicy Yogurt Chicken Bites (Printable)

Tender spiced chicken bites with yogurt marinade, baked until golden and crisp for a tasty snack.

# Ingredient list:

→ 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 tablespoons lemon juice
04 - 2 tablespoons olive oil
05 - 3 garlic cloves, minced
06 - 1 1/2 teaspoons smoked paprika
07 - 1 teaspoon ground cumin
08 - 1 teaspoon chili powder
09 - 1/2 teaspoon cayenne pepper (adjust to taste)
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper

→ Coating

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

# How-to:

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. Mix thoroughly.
02 - Add chicken pieces to the marinade, ensuring full coating. Cover and refrigerate for at least 1 hour, up to 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, allowing excess to drip off. Dredge each piece in breadcrumb mixture, pressing lightly to adhere.
06 - Place coated chicken on baking sheet. Lightly spray or drizzle with olive oil.
07 - Bake for 18 to 20 minutes, turning halfway through, until golden, crispy, and internal temperature reaches 165°F.
08 - Serve hot with preferred dipping sauce.

# Expert Advice:

01 -
  • The yogurt marinade keeps the chicken so juicy you'll wonder why you ever bothered with dry baked chicken before.
  • It tastes like you spent hours on it but really it's just dump, coat, and bake.
  • You can dial the heat up or down without losing any of that deep smoky flavor.
  • They're just as good cold the next day, which means lunch is already handled.
02 -
  • Don't skip the oil spray on top, without it the breadcrumbs stay pale and sad instead of turning golden.
  • If you skip the marinating time, the chicken will still cook but it won't have that crazy tender texture.
  • Overcrowding the pan traps steam and makes everything soggy, give them space to breathe.
03 -
  • Let the chicken sit at room temperature for 15 minutes before baking so it cooks more evenly.
  • If the breadcrumbs aren't sticking well, pat the chicken dry with a towel before dredging.
  • Double the batch and freeze half before baking, then bake from frozen when you need a fast dinner.
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