Spicy Yogurt Chicken Bites (Printer-Friendly)

Tender chicken pieces in a spiced yogurt coat, baked to crispy golden perfection with a flavorful bite.

# What You Need:

→ 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, adjusted 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

# Steps:

01 - In a large bowl, thoroughly combine Greek yogurt, lemon juice, olive oil, minced garlic, smoked paprika, ground cumin, chili powder, cayenne pepper, salt, and black pepper.
02 - Add chicken pieces to the marinade, ensuring full coating. Cover and refrigerate for at least 1 hour, preferably up to overnight for enhanced flavor.
03 - Set oven to 425°F and prepare a baking sheet by lining it with parchment paper or lightly greasing it.
04 - Combine panko breadcrumbs and sesame seeds (if using) in a shallow dish.
05 - Remove chicken from marinade, allowing excess to drip off. Dredge each piece in breadcrumb mixture, pressing lightly to adhere.
06 - Place coated chicken bites evenly on the baking sheet. Lightly spray or drizzle with olive oil.
07 - Bake for 18 to 20 minutes, turning halfway through, until golden brown, crisp, and cooked to an internal temperature of 165°F.
08 - Serve hot with a preferred dipping sauce.

# Expert Suggestions:

01 -
  • The yogurt marinade keeps the chicken so tender you can cut it with a fork, even if you accidentally overbake it a minute or two.
  • You get serious flavor payoff for barely any active work, most of the magic happens while it sits in the fridge.
  • It works as a crowd pleasing appetizer or a protein you can toss on salads all week without getting bored.
02 -
  • Don't skip the oil spray before baking or you'll end up with coating that's more pale and soft than golden and crisp.
  • Flipping halfway through is non negotiable, the bottoms will steam and turn soggy if they sit on the same side the whole time.
  • If you marinate longer than 4 hours, the lemon juice can start to break down the texture too much, overnight is fine but don't push it to two days.
03 -
  • Pat the chicken dry before marinating so the yogurt has a better surface to cling to and doesn't slide off.
  • Use a wire rack on top of the baking sheet if you have one, it lets air circulate underneath and makes every side crispy without flipping.
  • Toast the panko in a dry skillet for a minute before using it, the extra color and nuttiness make a noticeable difference.
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