Spicy Yogurt Chicken Bites (Printable)

Tender chicken marinated in spiced yogurt and baked until golden and crisp, perfect for flavorful bites.

# 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
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 - Combine Greek yogurt, lemon juice, olive oil, garlic, smoked paprika, cumin, chili powder, cayenne pepper, salt, and black pepper in a large bowl and mix thoroughly.
02 - Add chicken pieces, coating evenly with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight.
03 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
04 - In a shallow dish, combine panko breadcrumbs and sesame seeds, if using.
05 - Remove chicken from marinade, letting excess drip off. Press each piece into breadcrumb mixture to coat evenly.
06 - Place coated chicken bites on the baking sheet and lightly spray or drizzle with olive oil.
07 - Bake for 18 to 20 minutes, flipping halfway through, until crisp and cooked through to an internal temperature of 165°F.
08 - Serve immediately with preferred dipping sauce.

# Expert Tips:

01 -
  • They're crispy on the outside and so juicy inside that people always ask for the secret, which turns out to be the yogurt marinade doing all the heavy lifting.
  • Prep is genuinely 15 minutes if you're moving fast, making this perfect for when you want something impressive without the fuss.
  • The spice level is totally in your hands, so whether you like gentle warmth or real heat, it's impossible to get wrong.
02 -
  • Don't skip the marinating time if you can help it—an hour is good, but overnight transforms these from good to unforgettable.
  • When you dredge the chicken, let the excess marinade drip off first, or your breadcrumbs will get soggy and you'll lose that satisfying crunch.
  • Flipping halfway through isn't optional if you want even browning—set a timer so you don't forget like I did the first time.
03 -
  • If you're in a rush and want to skip the marinating time, even 20 minutes makes a real difference—the yogurt still works its tenderizing magic faster than you'd think.
  • An air fryer changes the game here too: 200°C (400°F) for 12–15 minutes with a quick spray of oil gives you the same crispy exterior with slightly less hands-on time and zero oil splatters.
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