Greek Yogurt Marinated Chicken (Printable Version)
Juicy chicken thighs in a tangy Greek yogurt marinade with lemon, garlic and herbs - perfect for any cooking method.
# Ingredients:
→ For the Chicken
01 -
8-10 boneless skinless chicken thighs
→ For the Marinade
02 -
1 cup plain full-fat Greek yogurt
03 -
3-4 sprigs fresh dill, finely chopped
04 -
1 small shallot, finely minced
05 -
3 tablespoons minced garlic
06 -
Zest and juice of 1 lemon
07 -
1 teaspoon salt
08 -
½ teaspoon black pepper
09 -
1 teaspoon paprika
10 -
1 tablespoon dried oregano
# Steps:
01 -
Pat the chicken thighs dry with paper towels and set aside.
02 -
In a large bowl, whisk together the Greek yogurt, chopped dill, minced shallot, garlic, lemon juice, lemon zest, salt, pepper, paprika, and dried oregano until smooth.
03 -
Add the chicken thighs and toss until every piece is evenly coated. Cover and refrigerate for at least 1 hour, or up to overnight.
04 -
Preheat the grill to 400°F (200°C).
05 -
Place the chicken directly onto the grill, smooth side down. Discard any remaining marinade in the bowl.
06 -
Grill for 8-10 minutes total, flipping halfway through, until the chicken is cooked through and lightly charred. Keep the grill lid closed between flips for even cooking.
07 -
Remove the chicken from the grill and let it rest for 5 minutes before serving. Lightly cover with foil if desired.
# Notes:
01 -
You can prepare the marinade and add the chicken the night before for easy meal prep.
02 -
Avoid marinating longer than 12 hours, as the texture can become too soft.
03 -
For stovetop cooking, sear the chicken in a lightly oiled skillet over medium heat for 10-12 minutes, flipping halfway through, until fully cooked.
04 -
For the air fryer, cook at 400°F (200°C) for 10-15 minutes depending on thickness. No flipping is needed.
05 -
Leftover cooked chicken keeps well in an airtight container in the refrigerator for up to 4 days.
06 -
Cooked chicken can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.