Ingredients
Chicken
- 8 to 10 boneless skinless chicken thighs
Marinade
- 1 cup Greek yogurt, plain, full-fat
- 3 to 4 sprigs fresh dill, chopped
- 1 shallot, minced
- 3 tablespoons minced garlic
- 1 lemon, juiced and zested
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon paprika
- 1 tablespoon dried oregano
Instructions
- Prepare the chicken. Pat dry the chicken thighs with a paper towel to remove excess moisture. Set aside to get ready for marinating.
- Make the marinade. In a mixing bowl, combine Greek yogurt, chopped dill, minced shallot, minced garlic, lemon juice and zest, salt, pepper, paprika, and dried oregano. Stir well to combine all ingredients.
- Marinate the chicken. Add the chicken thighs to the marinade and toss thoroughly to coat each piece evenly. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to allow flavors to develop and chicken to tenderize.
- Preheat the grill. Heat your grill to 400°F (204°C) to ensure it’s hot enough for a good sear and even cooking.
- Grill the chicken. Place the chicken thighs skinless side down on the hot grill. Discard any leftover marinade. Grill the chicken for 8 to 10 minutes total, flipping halfway through care to keep lid closed for consistent heat.
- Rest before serving. Remove the chicken from the grill and let it rest for at least 5 minutes, covered loosely with foil, to allow the juices to redistribute, resulting in moist and tender chicken.
Notes
- Marinating overnight enhances the flavor and tenderness even more.
- If you don’t have a grill, you can cook the chicken in a skillet on the stovetop over medium-high heat for similar results.
- Use full-fat Greek yogurt for the creamiest marinade and best texture.
- Make sure to discard any leftover marinade that has come into contact with raw chicken to avoid contamination.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
- Diet: Low Fat
