Spicy Yogurt Chicken Bites (Printable)

Juicy chicken marinated in spiced yogurt, baked until golden and crisp for a tasty snack or starter.

# 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 tablespoons lemon juice
04 - 2 tablespoons olive oil
05 - 3 garlic cloves, minced
06 - 1 1/2 teaspoons smoked paprika
07 - 1 teaspoon ground cumin
08 - 1 teaspoon chili powder
09 - 1/2 teaspoon cayenne pepper (adjust to taste)
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper

→ Coating

12 - 1 cup panko breadcrumbs (use gluten-free if needed)
13 - 2 tablespoons 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, ground cumin, chili powder, cayenne pepper, salt, and black pepper in a large bowl. Mix thoroughly.
02 - Add chicken pieces to the marinade, ensuring full coating. Cover and refrigerate for at least 1 hour, or overnight for enhanced flavor.
03 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
04 - In a shallow dish, mix panko breadcrumbs and sesame seeds if using.
05 - Remove chicken from marinade, allowing excess to drip off. Dredge each piece in breadcrumb mixture, pressing gently to adhere.
06 - Place coated chicken pieces on prepared baking sheet. Lightly spray or drizzle with olive oil.
07 - Bake for 18–20 minutes, flipping halfway through, until chicken is golden, crispy, and reaches an internal temperature of 165°F.
08 - Serve hot with preferred dipping sauce.

# Expert Suggestions:

01 -
  • The yogurt keeps the chicken impossibly tender while the spices give it real personality without being overwhelming.
  • You can prep everything the night before and bake when you want—perfect for those evenings when you need something that tastes impressive but requires zero stress.
  • One batch disappears faster than any other appetizer I make, and people always ask if there's a secret ingredient.
02 -
  • Let the marinade drip off before breading—too much moisture and your coating won't stick or crisp up properly.
  • Flipping halfway through baking is the difference between unevenly cooked golden pieces and ones that brown beautifully all over.
  • If you don't have panko, regular breadcrumbs work but they'll be less crispy—a quick pulse in a food processor can make them chunkier and better.
03 -
  • Pat the chicken pieces dry before adding them to the marinade for better coating adhesion.
  • Let your breadcrumbs toast slightly in a dry pan first if you want extra crunch and deeper flavor.
  • A meat thermometer is your best friend here—internal temp of 75°C guarantees juicy chicken every time.
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