Yogurt Marinated Greek Chicken Thighs
This yogurt-marinated Greek chicken thighrecipe is all about simplicity and flavor, cooked up on the grill. Boneless skinless chicken thighs are marinated in creamy full-fat Greek yogurt, paired with zesty lemon, fragrant garlic, and fresh dill; the yogurt tenderizes the chicken, while the combination of garlic, lemon zest, and dill infuses it with a classic Mediterranean taste. Using just a handful of ingredients, you'll have juicy, perfectly grilled chicken thighs in a snap.
Servings 6
Equipment
- A large liquid measuring cup
- A garlic press
- 1 sealable plastic bag, gallon sized
Ingredients
- 1.75 to 2 pounds boneless skinless chicken thighs 7 to 8 thighs
- 5.3 oz full fat plain Greek yogurt
- 1.5 tsp DC kosher salt
- 2 oz oil
- 2-3 large garlic cloves pressed or minced
- 1 tbsp chopped fresh dill fronds
- zest from 1 lemon
- juice from ½ lemon 1.5 to 2 ounces
Instructions
- Pour oil into a large liquid measuring cup. Scoop the Greek yogurt out of its container and into the cup as well.
- Zest the lemon using a microplane. Place the microplane on top of the measuring cup, so that the zest falls straight in. Zest the lemon by rubbing it against the microplane in short swipes, scraping just the vibrant yellow skin off into the bowl and not the lighter pith underneath. You may need to wipe the zest off the bottom of the microplane with your finger to get it all off.
- Once the zest is off, use a sharp knife and cutting board to cut the lemon in half. Juice half the lemon into the same bowl as the zest and storing the other half away for a different use.
- With the knife and cutting board, finely chop the fresh dill fronds, measure them out, and add them to the cup. Use a garlic press to press the garlic, or mince it with the knife and cutting board and add that and the kosher salt to the cup. Use a small whisk to combine the ingredients together.
- Place the boneless skinless chicken thighs in a large resealable bag or a shallow dish. Pour the marinade over the chicken, making sure to coat the chicken evenly. Press out any air from the bag and seal it. if using a shallow dish, mix the chicken thighs in with the marinade in the dish then place a lid or plastic wrap on the dish. Lay the bag of chicken flat in the refrigerator and let marinate for 1.5 to 2 hours, flipping the bag halfway through (or flipping the chicken if marinating in a dish). Remove the chicken from the fridge during the last 15 minutes of marinating to let warm slightly.
- Preheat your grill to high heat (475-500F). Once it comes to temperature, remove the chicken thighs from the marinade with a pair of tongs and place them on the grill, immediately turning the heat down to medium (around 400F). Close lid and let the chicken grill for 5 minutes.
- When the first 5 minutes are up, open the lid and use tongs to flip each chicken thigh to the other side. Close the lid and cook another 5 minutes, checking the internal temperature of the thighs afterward. Remove from the grill once the internal temp of the chicken thighs reach 165F (about another 3 to 5 minutes depending on thickness of the thighs) and let rest for 5 minutes before serving.
Notes
For this recipe, starting out with the grill on high heat is important because it helps sear the chicken thighs and browns the marinade onto the chicken. If you don't start out on high heat, the marinade just warms and stays white. While it it's fine to eat this way, it both looks a little off-putting and doesn't taste as good.