Greek Yogurt Marinated Chicken Thighs
Ingredients
- 1 cup plain Greek yogurt
- 1 tablespoon olive oil
- 3 garlic cloves, finely minced or grated
- 1 teaspoon dried oregano
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 teaspoon lemon zest
- 2 pounds boneless skinless chicken thighs, about 6-8 thighs
- Fresh minced parsley and lemon wedges for serving
Preparation
In a large bowl, whisk together the marinade – yogurt, olive oil, garlic, herbs, salt, pepper, lemon zest, and juice
Pat chicken dry with paper towels, then place into the bowl with the marinade. Toss to coat completely, then transfer to a resealable plastic bag. Seal, squeezing out as much air as possible. Place bag in a baking dish and refrigerate for at least 3 hours, or up to 24 hours
Heat a gas grill to medium-high (400 degrees F). While the grill is heating, set out the chicken to come to room temperature
Remove chicken from the marinade, letting any excess drip off. Grill for about 6-8 minutes per side (depending on thickness). Keep the lid of the grill closed to retain heat
Serve chicken with lemon wedges and garnish with fresh minced parsley
Variations
You can use boneless, skinless chicken breasts instead of thighs. I recommend pounding them to an even thickness for more even cooking. The cook time will need to be reduced by a few minutes
You can also use bone-in thighs. You’ll want to reduce the grill temperature to Medium and grill for 12-15 minutes per side until fully cooked
You can bake them too. Place the thighs on a foil lined and greased baking sheet. Bake at 425°F for 20-25 minutes until fully cooked
