Imported from the web

Greek Yogurt Marinated Chicken

Name: Greek Yogurt Marinated Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 80 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 9 boneless skinless chicken thighs (The source specifies 8 to 10 thighs; 9 is the midpoint estimate.); 1 cup Greek yogurt (Plain, full-fat); 3.5 sprigs fresh dill (The source specifies 3 to 4 sprigs.); 1 shallot (Minced); 3 tbsp garlic (Minced); 1 lemon (Juiced and zested); 1 tsp salt; 0.5 tsp pepper; 1 tsp paprika; 1 tbsp dried oregano

Imported by Katrina Liao on SeeMeCook

Tender, juicy chicken thighs marinated in a tangy Greek yogurt mixture with dill, lemon, garlic, and oregano. Grill until cooked through, then rest before serving.

4 servings80 minMediterranean

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

9 boneless skinless chicken thighs (The source specifies 8 to 10 thighs; 9 is the midpoint estimate.)
1 cup Greek yogurt (Plain, full-fat)
3.5 sprigs fresh dill (The source specifies 3 to 4 sprigs.)
1 shallot (Minced)
3 tbsp garlic (Minced)
1 lemon (Juiced and zested)
1 tsp salt
0.5 tsp pepper
1 tsp paprika
1 tbsp dried oregano

Steps

1
Pat the chicken thighs dry with a paper towel if needed, then set them aside.
2
In a mixing bowl, combine the Greek yogurt, dill, minced shallot, garlic, lemon juice and zest, salt, pepper, paprika, and dried oregano.
3
Add the chicken thighs to the bowl and toss until they are thoroughly coated. Cover and refrigerate for at least 1 hour or overnight. Avoid marinating for longer than 12 hours, as the chicken may become mushy.
4
Heat the grill to 400°F (about 204°C).
5
Place the chicken thighs smooth side down on the grill over direct heat. Discard any marinade remaining in the bowl.
6
Grill for 8 to 10 minutes, depending on the size of the thighs, keeping the lid closed between turns. Flip the chicken halfway through cooking.
7
Check the thickest part of a thigh with an instant-read thermometer; the chicken is ready when it reaches 165°F (74°C).
8
Remove the chicken from the grill and let it rest for at least 5 minutes before serving. Cover with foil if possible.

Notes

For stovetop cooking, use an oiled skillet over medium heat for 10–12 minutes, flipping halfway, until the thickest part reaches 165°F (74°C). For air frying, cook in a single layer in a foil-lined basket at 400°F (204°C) for 10–15 minutes, depending on thickness; cook in two batches and do not flip. Chicken breasts may be used; adjust cooking time or pound them to an even thickness. The source does not give an exact breast quantity or detailed breast preparation. To freeze, cool the cooked chicken to room temperature, seal in a freezer-safe bag with most air pressed out, and freeze for up to 3 months.