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Grilled chicken thighs with char marks, roasted corn, and fresh cilantro, garnished with lemon wedges on a round beige plate set on a blue surface. Sliced cucumbers and a dip are partially visible in nearby bowls.
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5 from 2 votes

Greek Yogurt Chicken Marinade

This bright lemon-shallot Greek yogurt chicken marinade is quick to make and keeps chicken juicy and tender. Perfect for meal prep!
Prep Time2 minutes
Cook Time12 minutes
Total Time16 minutes
Course: MAINS/MEAL PREP
Cuisine: Greek
Diet: Gluten Free
Servings: 6
Calories: 237kcal
Author: Mimi Harrison

Ingredients

  • Juice of a whole lemon
  • Zest one lemon
  • 3 tbsp Greek yoghurt
  • 2 tsp oregano
  • 1 shallot thinly sliced
  • 1 tsp garlic granules
  • ½ tsp cayenne pepper
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 600 g boneless skinless chicken thighs
  • Fresh parsley roughly chopped to finish
  • Black pepper to finish

Instructions

  • If possible, for the best results, marinate for at least 4 hours in the fridge.
  • Start by patting the chicken thighs dry with paper towel to remove any excess moisture.
  • In a ziplock bag, add all of the ingredients except the fresh parsley, black pepper and chicken thighs.
  • Close the ziplock bag and use your hands on the outside to incorporate all of the ingredients. Once combined, add the chicken thighs and seal the bag. Massage the bag to make sure all of the thighs are evenly coated.
  • Pop in the fridge for a minimum of 1 hour, up to 24 hours.
  • Remove from the fridge 30 minutes before cooking.
  • Preheat a griddle pan over a medium/high heat, spray a layer of avocado oil before frying the chicken thighs for around 4-5 minutes on each side, or until the internal temperature reads 165°F/ 74°C. Fry in 2 batches for the best sear, depending on the size of your pan.
  • Let the chicken rest for 5 minutes before diving in. Finish with black pepper and fresh parsley.

Notes

  • If possible, marinate for a minimum of 4 hours for the most tender results. 
  • If you switch to chicken breast, pound them or butterfly them so you can reduce the cook time and prevent the breast from, drying out!
  • If you don’t have a griddle pan, a cast-iron or stainless steel pan will give you a great sear too. 
  • Remove the chicken from the fridge for 30 minutes if you have time before cooking. 
  • Don’t skip the rest time so you can lock in the delicious juices!

Nutrition

Calories: 237kcal | Carbohydrates: 8g | Protein: 23g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g