About this recipe

Tender, juicy chicken thighs soaked in a tangy Greek yogurt marinade loaded with garlic, lemon, and warm Mediterranean spices. The yogurt tenderizes the meat while locking in moisture, delivering beautifully charred, flavorful chicken that's heart-healthy, family-friendly, and weeknight-easy.

Instructions

1. 1

   In a large mixing bowl, whisk together the Greek yogurt, extra-virgin olive oil, lemon zest, lemon juice, garlic minced, cumin, smoked paprika, coriander, oregano, kosher salt, and black pepper until smooth and well combined.

2. 2

   Add the chicken thighs to the bowl and turn to coat thoroughly in the marinade. Transfer to a zip-lock bag or cover the bowl tightly with plastic wrap. Refrigerate for at least 2 hours, or up to 24 hours for maximum flavor and tenderness.

3. 3

   Remove the chicken thighs from the refrigerator 20–30 minutes before cooking to take the chill off. Preheat your grill to ^[medium-high heat] (about ![425°F]) or preheat your oven to ![425°F] with a lightly oiled baking sheet inside.

4. 4

   Shake off any excess marinade from the chicken thighs (a thin coating is fine). Grill the thighs for 5–6 minutes per side, or roast on the preheated baking sheet for 22–25 minutes, until the exterior is nicely charred and an meat thermometer inserted into the thickest part reads %[165°F].

5. 5

   Transfer the cooked chicken thighs to a cutting board and let it rest for 5 minutes before slicing or serving. Garnish with fresh Italian flat-leaf parsley and lemon wedges. Serve alongside a simple salad, roasted vegetables, or warm pita bread.