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Lunch/Dinners

Mediterranean Grilled Chicken Thighs

TIME

4 h 30 min

DIFFICULTY

Medium

SERVINGS

4

CALORIES

445 kcal

CARBS

6 g

PROTEIN

48 g

FAT

24 g

Z Mediterranean Grilled Chicken Thighs

About this recipe

This modern grilled chicken recipe draws on Greek and Middle Eastern-style yogurt marinades. Plain Greek yogurt, lemon, olive oil, garlic, oregano, parsley, cumin, and paprika create a tangy, aromatic coating for juicy grilled thighs. Marinate the chicken ahead, then grill it until lightly charred and cooked through.

WHY YOU’LL LOVE IT

Greek yogurt and lemon make a tangy, aromatic marinade. Cumin, oregano, paprika, garlic, and parsley add layers of savory flavor. Grilling gives the chicken lightly charred edges and a juicy center.

Ingredients

  • 907 g boneless, skinless chicken thighs (2 lb; Bite of Hope quantity adjustment)
  • 245 g plain whole-milk Greek yogurt (1 cup)
  • 2 g lemon zest (about 1 tsp, from 1 lemon)
  • 60 ml fresh lemon juice (¼ cup)
  • 45 ml extra-virgin olive oil (3 tbsp)
  • 9 g garlic (3 cloves), minced
  • 1 g onion powder (½ tsp)
  • 2 g ground cumin (1 tsp)
  • 1 g dried oregano (1 tsp)
  • 2 g paprika (1 tsp)
  • 30 g fresh Italian parsley (½ cup), chopped
  • 5 g kosher salt (1 tsp), plus extra as needed before grilling
  • 1 g black pepper (½ tsp), plus extra as needed before grilling
  • 30 ml vegetable oil (2 tbsp), for brushing the grill grates

Preparation

Preparation

  1. In a large bowl, whisk together the Greek yogurt, lemon zest, lemon juice, olive oil, garlic, onion powder, cumin, oregano, paprika, parsley, salt, and pepper.
  2. Add the chicken thighs and turn to coat them thoroughly. Cover and refrigerate for at least 4 hours, or up to 12 hours.
  3. Preheat a gas grill to medium-high heat, about 230°C (450°F). Clean the grates and brush them with vegetable oil.
  4. Remove the chicken from the marinade, scrape off excess, and discard the used marinade. Season lightly with additional salt and pepper if needed.
  5. Grill the thighs, turning once, until browned and the thickest part reaches 74°C (165°F), about 8–10 minutes. Transfer to a clean plate and rest for 5 minutes before serving.

Tips

  • For the stated total time, marinate for 4 hours; longer marinating time is optional.
  • Use a food thermometer to check the thickest part of each thigh. USDA guidance sets 74°C (165°F) as the safe minimum internal temperature for poultry.
  • Discard marinade that has touched raw chicken; don’t use it as a serving sauce.

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