Spicy Yogurt Chicken Bites (Printable Version)

Zesty marinated chicken bites baked until crispy, perfect for a savory snack or appetizer.

# 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, adjustable to taste
10 - 1 tsp salt
11 - 1/2 tsp black pepper

→ Coating

12 - 1 cup panko breadcrumbs (gluten-free if required)
13 - 2 tbsp sesame seeds (optional)
14 - Cooking spray or olive oil, for baking

# Directions:

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 to the marinade, tossing to coat evenly. Cover and refrigerate for at least 1 hour, or up to overnight to enhance flavor.
03 - Set oven to 425°F. Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
04 - Combine panko breadcrumbs and sesame seeds in a shallow dish if using sesame seeds.
05 - Remove chicken from marinade, letting excess drip off. Dredge each piece in breadcrumb mixture, pressing gently to adhere.
06 - Place coated chicken bites evenly on the prepared baking sheet. Lightly spray or drizzle with olive oil.
07 - Bake for 18 to 20 minutes, turning halfway through, until chicken is golden and cooked to an internal temperature of 165°F.
08 - Serve hot alongside your preferred dipping sauces.

# Expert Tips:

01 -
  • They're crispy on the outside and impossibly tender inside, with spices that sneak up on you in the best way.
  • The whole thing comes together in under two hours, marinating time included, and most of that is just waiting.
  • They work for meal prep, party appetizers, quick lunches, or when you need to prove you can cook something with actual flavor.
02 -
  • Don't skip the marinating time, even if you're tempted. The yogurt needs time to work its way into the chicken, not just sit on the surface.
  • If you flip them too early or too often, the coating comes off. Flip once, halfway through, and then leave them alone.
  • Leftover marinated chicken can sit in the fridge for up to two days before cooking, which is a secret weapon for meal prep.
03 -
  • Use an instant-read thermometer if you have one, because it takes the guessing out of whether the chicken is actually cooked through without looking at it.
  • If you're making these for a crowd, you can bread them all in the morning and refrigerate them on the baking sheet, then bake when you're ready.
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