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Greek Marinated Grilled Chicken

Greek Marinated Grilled Chicken

Juicy, tender chicken thighs marinated in a vibrant blend of olive oil, yogurt, lemon, and herbs, then grilled to perfection. A simple yet flavorful main dish with a smoky char and bright Mediterranean notes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 kg boneless skinless chicken thighs (or breasts, if preferred)
  • 120 ml extra virgin olive oil
  • 80 ml plain full-fat yoghurt
  • 4 tbsp fresh lemon juice from about 2 lemons
  • 6 cloves garlic minced
  • 2 tbsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • ½ tsp freshly ground black pepper
  • Zest of 1 lemon
  • Fresh flat-leaf parsley chopped, for garnish
  • Lemon wedges for serving

Method
 

  1. Prepare the marinade: In a large bowl, whisk together the olive oil, yoghurt, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, smoked paprika, salt, and pepper. The mixture should look pale yellow and smell intensely of lemon and herbs.
  2. Marinate the chicken: Add the chicken thighs to the bowl and toss well, ensuring every piece is fully coated. You'll see the creamy marinade cling to the meat. Cover the bowl with cling film and refrigerate for at least 4 hours, or overnight for deeper flavour. The chicken will feel tender to the touch after a few hours.
  3. Bring to room temperature: About 30 minutes before cooking, remove the chicken from the fridge. This step helps it cook more evenly. The marinade will have thickened slightly from the cold.
  4. Preheat the grill or griddle pan: Heat your barbecue, outdoor grill, or a cast-iron griddle pan over medium-high heat. You want it hot enough that a drop of water sizzles and evaporates instantly. Lightly oil the grates or pan to prevent sticking.
  5. Grill the chicken: Place the chicken pieces on the hot grill, leaving space between each one. You should hear a satisfying sizzle as they hit the surface. Cook for 6–7 minutes on the first side, until the underside is deeply golden with distinct grill marks and the edges look opaque.
  6. Flip and finish cooking: Turn the chicken over using tongs. The cooked side should be beautifully charred in places. Cook for another 6–7 minutes, until the internal temperature reaches 74°C (165°F) on a meat thermometer. The chicken will feel firm to the touch but still springy, and the aroma will be smoky and rich.
  7. Rest the chicken: Transfer the grilled chicken to a clean plate and tent loosely with foil. Let it rest for 5–10 minutes. During this time, the juices redistribute, and the chicken becomes even more tender. You'll notice a faint sheen of moisture on the surface.
  8. Garnish and serve: Sprinkle the chopped parsley over the chicken and serve with lemon wedges on the side. The bright green parsley contrasts beautifully with the golden, charred meat.

Notes

Marinate for at least 4 hours or overnight for best flavor. Bring chicken to room temperature before grilling for even cooking. Resting the meat after grilling ensures juiciness.