Spicy Yogurt Chicken Bites (Print View)

Juicy chicken marinated in spiced yogurt, baked to a crisp golden finish—perfect for a flavorful snack.

# What You'll 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 tbsp lemon juice
04 - 2 tbsp olive oil
05 - 3 cloves garlic, 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

# Step-by-Step Directions:

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

# Expert Suggestions:

01 -
  • The yogurt marinade makes the chicken impossibly tender while creating this incredible crust that actually stays crispy
  • These disappear faster than any appetizer Ive ever served and people actually ask for the recipe instead of just politely eating
02 -
  • The chicken needs to come straight from the fridge when you coat it because cold meat helps the marinade and crumbs stick better than room temperature chicken
  • Do not skip flipping the pieces halfway through baking or you will end up with one side perfectly crispy and the other side sad and soggy
03 -
  • Pat the chicken pieces semi dry before marinating if the meat feels wet so the yogurt actually sticks instead of sliding right off
  • Use fresh garlic instead of jarred minced garlic because the flavor difference is night and day in a simple recipe like this
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