Greek Chicken
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
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.
Notes
Chicken should release easily from grill before flipping. Serve with pita, tzatziki and salad.