Ingredients
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8 to 10 boneless, skinless chicken thighs
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1 cup plain full-fat Greek yogurt
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3 to 4 sprigs fresh dill
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1 shallot, minced
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3 tablespoons minced garlic
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Juice and zest of 1 lemon
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1 teaspoon salt
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½ teaspoon pepper
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1 teaspoon paprika
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1 tablespoon dried oregano
Instructions
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Pat the chicken thighs dry with paper towels. Set aside.
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In a large bowl, combine Greek yogurt, dill, minced shallot, minced garlic, lemon juice, lemon zest, salt, pepper, paprika, and oregano. Mix until smooth.
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Add the chicken thighs to the bowl and coat them well with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight for maximum flavor.
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Preheat the grill to 400°F. If using a stovetop grill pan or skillet, heat over medium-high.
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Place the marinated chicken thighs on the grill, smooth side down. Discard any leftover marinade. Grill for 8 to 10 minutes, flipping halfway through. Keep the grill lid closed between flips for even cooking.
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Remove from the grill once cooked through. Let the chicken rest for 5 minutes, loosely covered with foil, before serving.
Notes
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For a lighter option, chicken breasts can be used but reduce cooking time to prevent drying.
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Fresh parsley can replace dill for a different herbal touch.
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The chicken can also be baked at 400°F for 20–25 minutes until fully cooked.
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Always discard leftover marinade that has touched raw chicken.
- Prep Time: 10 minutes
- Cook Time: 10 minutes