Greek Grilled Chicken

This easy, delicious chicken is wonderful by itself with a side of Tzatziki, or cut up and served in Gyros.

You’ll find a printer-friendly version of the recipe, which I’ve adapted from RecipeTin Eats, at the bottom of this page.

Ingredients:

2 lb. (900 g) boneless, skinless chicken thighs

3 large garlic cloves

1 lemon

1 bunch fresh oregano

1 tablespoon vinegar (white wine, cider, or red wine)

1 tablespoon extra virgin olive oil

3 tablespoons plain, unsweetened Greek yogurt

1 teaspoon salt

½ teaspoon freshly ground black pepper

Preparation:

2.) Place the chicken in the baking dish, turning to coat. Cover the dish and refrigerate 12 to 24 hours, turning the chicken halfway through if you think of it.

3.) Preheat, then lightly oil the grill. Remove the chicken from the marinade and place it on the grill, discarding the remaining marinade. Turn the heat down to medium and close the lid. Grill for 10 – 15 minutes or until done, flipping the chicken halfway through.

Greek Grilled Chicken

Servings: 4
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Ingredients

2 lb. (900 g) boneless, skinless chicken thighs3 large garlic cloves
1 lemon
1 bunch fresh oregano
1 tablespoon vinegar (white wine, cider, or red wine)
1 tablespoon extra virgin olive oil
3 tablespoons plain, unsweetened Greek yogurt
1 teaspoon salt
½ teaspoon freshly ground black pepper

Directions

1.) Start the chicken marinating 12 to 24 hours before cooking. Mince the garlic, and juice the lemon. Chop the oregano for 3 tablespoons. Place these all in a shallow baking dish. Add the vinegar, olive oil, yogurt, salt, and pepper; mix well.
2.) Place the chicken in the baking dish, turning to coat. Cover the dish and refrigerate 12 to 24 hours, turning the chicken halfway through if you think of it.
3.) Preheat, then lightly oil the grill. Remove the chicken from the marinade and place it on the grill, discarding the remaining marinade. Turn the heat down to medium and close the lid. Grill for 10 – 15 minutes or until done, flipping the chicken halfway through.