Greek Chicken Recipe
This is the Greek chicken that tastes like it came from a taverna. The key is a balanced marinade; using Greek yogurt along with the lemon juice tenderizes the chicken perfectly without the acid turning the meat mushy. This also helps the chicken develop a fantastic char on the grill.
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 1/4 cup full-fat plain Greek yogurt
- Juice of 2 lemons (~1/4 cup)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 4 cloves garlic, grated or finely minced
- 2 tablespoons fresh oregano, chopped
- 2 teaspoons Diamond Crystal kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
Marinate the Chicken
In a large bowl, whisk together the Greek yogurt, lemon juice, olive oil, vinegar, garlic, oregano, salt, pepper, and red pepper flakes.
Add the chicken thighs to the marinade and turn to coat them thoroughly.
Let the chicken marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
Grill the Chicken
Preheat your grill to medium-high heat, aiming for a temperature between 400-450F.
Remove the chicken from the marinade, letting any excess drip off. Place the thighs on the hot grill grates.
Cook for ~5-7 minutes on the first side. The chicken is ready to flip when it releases easily from the grill.
Flip the chicken and cook for another ~5-7 minutes on the second side, or until the chicken is cooked through and the internal temperature reaches 165F.
Rest and Serve
Transfer the grilled chicken to a cutting board and let it rest for at least 5 minutes. This allows the juices to redistribute, ensuring the chicken is moist.
Slice the chicken and serve immediately. This is excellent with pita, tzatziki, and a simple salad.
Greek Chicken
Ingredients
- 1.5 pounds boneless skinless chicken thighs
- 1/4 cup full-fat plain Greek yogurt
- Juice of 2 lemons ~1/4 cup
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 4 cloves garlic grated or finely minced
- 2 tablespoons fresh oregano chopped
- 2 teaspoons Diamond Crystal kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes optional
Method
- Whisk together yogurt, lemon juice, olive oil, vinegar, garlic, oregano, salt, pepper, and red pepper flakes in a large bowl.
- Add chicken thighs to marinade, coating thoroughly.
- Marinate 30 minutes at room temp or up to 4 hours refrigerated.
- Preheat grill to medium-high (400-450F).
- Remove chicken from marinade, letting excess drip off.
- Grill 5-7 minutes per side until internal temp reaches 165F.
- Rest 5 minutes before slicing.
