Spicy Yogurt Chicken Bites (Printable)

Tender chicken bits marinated in zesty yogurt and baked to a golden crisp delight.

# 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 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 Steps:

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

# Expert Advice:

01 -
  • The yogurt keeps the chicken incredibly tender and juicy while the coating turns crispy and golden—you get that satisfying contrast in every bite.
  • It's the kind of appetizer that disappears within minutes at gatherings, but so easy you won't stress making it.
  • The spice level is completely in your control, so whether you like things mild or face-tingling hot, this adapts to you.
02 -
  • The marinade really does need time to do its work—even 30 minutes helps, but an hour transforms the chicken from good to remarkable, because the yogurt is slowly tenderizing and the spices are getting to know the meat.
  • Don't skip the flip halfway through baking; I learned this the hard way with a bottom-heavy batch that was golden on top and pale underneath, and it changed everything once I started rotating them.
  • Excess marinade on the chicken before breading is your enemy—it makes the coating slide off and creates steam instead of crispiness, so let each piece drip back into the bowl for a few seconds.
03 -
  • Toast your spices briefly in a dry pan before mixing them into the yogurt if you have the time—it wakes them up and makes the whole dish taste like you've been cooking for hours instead of minutes.
  • If your breadcrumb mixture gets too damp from the marinade, just make a fresh batch halfway through breading—it's a small thing that makes a surprising difference in the final crispiness.
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