Spicy Yogurt Chicken Bites (Printable)

Juicy chicken pieces marinated in a zesty spiced yogurt and baked to crispy perfection.

# 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 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 - Combine Greek yogurt, lemon juice, olive oil, minced garlic, smoked paprika, cumin, chili powder, cayenne pepper, salt, and black pepper in a large bowl; mix thoroughly.
02 - Add chicken pieces to the marinade, ensuring even coating; cover and refrigerate for at least 1 hour or up to overnight for enhanced flavor.
03 - Preheat oven to 425°F and prepare a baking sheet by lining with parchment paper or greasing lightly.
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 the breadcrumb mixture, pressing gently to adhere.
06 - Place coated chicken bites on the baking sheet in a single layer; lightly spray or drizzle olive oil over them.
07 - Bake for 18 to 20 minutes, flipping halfway through, until golden, crispy, and internal temperature reaches 165°F.
08 - Serve hot with a preferred dipping sauce.

# Expert Advice:

01 -
  • Marinating in yogurt keeps the chicken impossibly tender while the spices sink deep into every bite.
  • They're crispy on the outside without needing a deep fryer, and come together in less than two hours from start to finish.
  • Works as an appetizer, a snack, or even tossed into a grain bowl for a quick lunch.
02 -
  • Don't skip the marinade time—yogurt is a tenderizer that needs at least an hour to work its magic, and anything less leaves the chicken feeling slightly bouncy.
  • The flip halfway through baking is non-negotiable if you want crispy on both sides; set a timer or you'll forget like I have.
  • Letting excess marinade drip off before dredging keeps your coating from getting soggy—it's a small step that changes everything.
03 -
  • Air frying at 200°C for 12-15 minutes produces results almost identical to baking but with a bit more color and crispness if you have the equipment.
  • If your chicken is thicker than you'd like, gently pound the pieces to even thickness before marinating so everything cooks at the same speed.
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