Greek Yogurt Marinated Chicken
Our delicious and flavorful Greek Yogurt Marinated Chicken is tender, juicy and grilled to perfection! A great summer dinner!
Ingredients
Greek Yogurt Chicken Marinade:
- ½ cup plain greek yogurt
- 3 tablespoons fresh dill chopped
- 1 tablespoon shallots minced
- 1 teaspoon garlic minced
- 1 teaspoon lemon juice
- ½ teaspoon dried oregano
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Greek Yogurt Chicken:
- 6-8 boneless, skinless chicken thighs
- kosher salt and ground black pepper
- 2-4 pieces pita bread sub naan, cut into slices
- ½ cup tzatziki sauce
- ½ English cucumber sliced
- quick pickled onions
- fresh mint or dill leaves
- lemon slices
Instructions
- Make Marinade: In a medium bowl, add ½ cup plain greek yogurt, 3 tablespoons fresh dill, 1 tablespoon shallots, 1 teaspoon garlic, 1 teaspoon lemon juice, ½ teaspoon dried oregano, ¼ teaspoon kosher salt, and ⅛ teaspoon ground black pepper. Whisk to combine. Set aside.
- Prep Chicken: Place 6-8 boneless, skinless chicken thighs on a plate and pat dry with clean paper towel. Season with kosher salt and ground black pepper. Set aside.
- Marinate Chicken: Place chicken thighs in a reusable silicone bag or glass container. Pour marinade over top and ensure chicken is fully coated. Cover and let marinate for at least 30 minutes or overnight.
- Grill Chicken: Heat grill to medium-high heat (approx. 400℉). Place a piece of heavy-duty foil over top the grill grates (or your favorite grill mat)* and spray with nonstick cooking spray. Place chicken over direct heat and let cook approx. 3-4 minutes per side or until the internal temperature at the thickest part reaches 162℉. Transfer to a plate and let rest 5-10 minutes.
- Serve Chicken: Serve chicken with pita bread, crumbled feta cheese, tzatziki sauce, fresh mint or dill, English cucumber, quick pickled onions and fresh lemon slices.
Notes
- *Grill Mat or Foil: we tested this without foil on a very clean and well-greased grill and we had some major issues with the chicken sticking to the grill grates. We re-tested using foil and it worked perfectly so, for best results use foil!
- Bone-In Chicken Thighs: you can definitely use bone-in chicken thighs, if you prefer. Simply adjust the cook time accordingly.
- Chicken Breast or Chicken Legs: use either of these, just adjust the cook time accordingly.
- Dairy-Free: use a dairy-free yogurt alternative and serve with dairy-free tzatziki sauce.
- Stove Top: cook marinated chicken thighs in a cast iron skillet on medium-high heat for 3-4 minutes a side or until the internal temp of the thickest part reaches 160 degrees F. Transfer to a plate and let rest 5-10 minutes.
- Storage: store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 239kcal | Carbohydrates: 16g | Protein: 26g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 111mg | Sodium: 404mg | Potassium: 399mg | Fiber: 1g | Sugar: 3g | Vitamin A: 139IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 1mg
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