Spicy Yogurt Chicken Bites (Printable)

Juicy chicken marinated in zesty yogurt and spices, baked crisp and golden for a tasty 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 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

# Directions:

01 - Combine Greek yogurt, lemon juice, olive oil, garlic, smoked paprika, cumin, chili powder, cayenne pepper, salt, and black pepper in a large bowl. Mix thoroughly.
02 - Coat chicken pieces evenly with marinade. Cover and refrigerate for at least 1 hour or up to overnight for enhanced flavor.
03 - Set oven 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 lightly to adhere.
06 - Place coated chicken bites on prepared baking sheet. Lightly spray or drizzle with olive oil.
07 - Bake for 18 to 20 minutes, flipping halfway through, until golden, crispy, and cooked to an internal temperature of 165°F.
08 - Serve warm with preferred dipping sauce.

# Expert Tips:

01 -
  • The yogurt keeps the chicken impossibly juicy while the spices create this addictive, warming kick that keeps people reaching for more.
  • Everything comes together in about 15 minutes of actual work, then the fridge does the heavy lifting while you relax.
  • It's naturally high-protein, naturally gluten-free if you swap one ingredient, and feels fancy enough to impress but casual enough for weeknight snacking.
02 -
  • Don't skip letting the excess marinade drip off before breading, or your coating will slide off in the oven and you'll end up with bare, uncoated chicken.
  • The oil drizzle before baking is what separates crispy from rubbery—don't try to skip it thinking you'll save calories, it's worth every bit.
03 -
  • If your breadcrumb coating is sliding off during baking, your chicken pieces were too wet when you breaded them or you didn't use enough oil on the baking sheet—watch for these two things and you'll get perfect results every time.
  • The key to juicy chicken is not skipping the marinating step and not overbaking; set a timer, check at 18 minutes, and pull them out the moment they're golden rather than waiting for them to turn dark brown.
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