Spicy Yogurt Chicken Bites (Print View)

Tender chicken marinated in a spiced yogurt blend, baked to a crisp golden finish.

# 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

# How To Make It:

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 to the marinade, ensuring complete coverage. 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 grease lightly.
04 - Mix panko breadcrumbs and sesame seeds in a shallow dish if using.
05 - Remove chicken from marinade allowing excess to drip off, then 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 internal temperature reaches 165°F.
08 - Serve hot accompanied by your preferred dipping sauce.

# Expert Insights:

01 -
  • The marinade keeps the chicken impossibly tender while spices deliver real heat and depth without overwhelming your palate.
  • You can prep these an hour ahead and bake them fresh, making them perfect for when people are actually arriving at your door.
  • They taste indulgent but the protein content means you won't crash an hour later.
02 -
  • Don't skip the flipping step halfway through baking, or your bottom will brown while your top stays pale and the coating never gets properly crispy.
  • Let excess marinade drip off before dredging, or you'll end up with a gummy coating instead of a crisp one; the yogurt residue matters more than you'd expect.
  • These are best served within a few minutes of coming out of the oven, but they'll stay respectable for about ten minutes if you need to finish other dishes.
03 -
  • Air fryers are your friend here at 200°C (400°F) for 12 to 15 minutes if you want crispiness without the oven heating up your whole kitchen.
  • Marinating overnight transforms these from good to exceptional because the spices and acid have more time to work their magic, so plan ahead when you can.
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