Greek Yogurt Marinated Grilled Chicken Thighs Recipe
This Greek Yogurt Marinated Chicken recipe features tender, juicy boneless skinless chicken thighs marinated in a flavorful mixture of Greek yogurt, fresh dill, garlic, lemon juice, and aromatic spices. Grilled to perfection, the yogurt marinade tenderizes the chicken while imparting a tangy, herbaceous flavor that’s perfect for a healthy, Mediterranean-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes (including marinating time)
- Yield: 4 to 5 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Chicken
- 8 to 10 boneless skinless chicken thighs
Marinade
- 1 cup plain full-fat Greek yogurt
- 3 to 4 sprigs fresh dill, chopped
- 1 shallot, minced
- 3 tablespoons minced garlic
- 1 lemon, juiced and zested
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon dried oregano
Instructions
- Prepare the Chicken: Pat dry the boneless skinless chicken thighs using a paper towel to remove any excess moisture. This helps the marinade adhere better and ensures even cooking. Set the chicken aside.
- Make the Marinade and Coat the Chicken: In a mixing bowl, combine the Greek yogurt, chopped fresh dill, minced shallots, minced garlic, lemon juice and zest, salt, pepper, paprika, and dried oregano. Stir well to create a smooth marinade. Add the chicken thighs to the bowl and toss thoroughly to ensure every piece is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour; for deeper flavor and tenderness, marinate overnight.
- Preheat the Grill: Heat your grill to 400°F (204°C), preparing it for direct high-heat grilling. This temperature is ideal to quickly sear the chicken thighs, locking in juices while cooking through.
- Grill the Chicken: Place the marinated chicken thighs on the grill with the smooth side down. Discard any leftover marinade in the bowl to prevent flare-ups. Grill on direct heat for 8 to 10 minutes, turning the chicken halfway through the cooking time to ensure even charring and doneness. Keep the grill lid closed between flips to maintain consistent heat.
- Rest and Serve: Remove the grilled chicken thighs from the grill and transfer them to a plate. Let them rest for at least five minutes, tented with foil if possible, to allow the juices to redistribute, resulting in moist, flavorful chicken. Serve warm.
Notes
- Marinating the chicken overnight enhances flavor and tenderness but at least 1 hour is recommended.
- If you don’t have a grill, you can cook the chicken under a broiler or in a hot grill pan on the stovetop for similar results.
- Use full-fat Greek yogurt for best results; it keeps the chicken moist and adds richness.
- Discard leftover marinade after placing chicken on the grill to prevent contamination and flare-ups.
- Resting the chicken before serving is essential to keep it juicy.
