Boneless chicken thighs are ideal for grilling because they stay juicy and cook evenly. This Turkish-inspired yogurt and herb marinade makes them incredibly tender and allows you to prep up to a day ahead - just use citrus zest in the marinade and save the juice for serving. Feel free to swap the oregano and thyme for whatever herbs you have.
6 Servings
330 Calories
41g Protein
2.5g Carbs
17g Fat
Ingredients
- 1 cup plain whole-milk yogurt
- 2 garlic cloves, grated
- 1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)
- 1 ½ teaspoons minced fresh thyme (or ½ teaspoon dried thyme)
- 1 tablespoon olive oil, plus more for the grill or pan
- 1 teaspoon kosher salt (Diamond Crystal), plus more for serving
- ¼ teaspoon black pepper, plus more for serving
- 1 lemon
- 2 pounds boneless skinless chicken thighs
- Chopped fresh parsley, for serving (optional)
Directions
- In a large bowl, combine the yogurt, garlic, oregano, thyme, olive oil, salt and pepper. Zest the lemon over the bowl, reserving the rest of the lemon for serving. Whisk until smooth.
- Add the chicken thighs, toss to coat, then cover and refrigerate for at least 3 hours, or up to 24. Remove chicken from the refrigerator 30 minutes before cooking.
- If using a grill, clean and oil the grates. Set the grill to medium-high or heat a grill pan slicked with olive oil on the stovetop over medium-high. Grill the chicken for 6 to 8 minutes on each side (depending on the thickness of the thighs), covering the grill halfway through if necessary to retain heat, until cooked through.
- Transfer the chicken thighs to a platter and squeeze half the lemon over them. Sprinkle with salt, pepper and parsley, and serve with lemon wedges on the side if desired.