Marinated Greek Yogurt Chicken
A delicious and flavorful Greek Yogurt Chicken recipe that is perfect making on the grill or stove top for your next dinner!
Ingredients
Greek Yogurt Chicken Marinade:
- 1/2 cup plain greek yogurt
- 3 tablespoons fresh dill chopped
- 1 tablespoon shallots minced
- 1 teaspoon garlic minced
- 1 teaspoon lemon juice
- 1/2 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
Greek Yogurt Chicken:
- 6-8 boneless skinless chicken thighs
- kosher salt and ground black pepper
- 2-4 pieces pita bread or naan, cut into slices
- 1/2 cup tzatziki sauce
- quick pickled onions
- 1/2 English cucumber sliced
- fresh mint or dill leaves
- lemon slices
Instructions
- Make Marinade: In a medium bowl, combine the Greek Marinade Ingredients. Whisk to combine. Set aside.
- Prep Chicken: Place chicken 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 degrees F.). 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 on top over direct heat and let cook approx. 3-4 minutes per side or until the internal temperature at the thickest part reaches 160 degrees F. 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 grates and we had some major issues with the chicken sticking to the grill grates. We re-tested using foil and it worked perfectly so that is what we recommend to avoid that issue!
- 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: you can use either of these just adjust the cook time accordingly.
- 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 plate and let rest 5-10 minutes.
- Storage: store leftover chicken in an airtight container in the refrigerator for up to 3 days.
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