Greek Yogurt Chicken Marinade Recipe

• servings: 4 servings
• active time: 10 minutes
• total time: 4 hours 30 minutes

Ingredients

1 cup whole milk Greek yogurt

1 teaspoon lemon zest

1/4 cup lemon juice

3 tablespoons olive oil

3 cloves garlic cloves (minced)

½ teaspoon onion powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon paprika

½ cup fresh Italian parsley (roughly chopped)

1 teaspoon kosher salt (more for seasoning at the last minute)

½ teaspoon black pepper

1 ½ lb. skinless boneless chicken thighs (or chicken breast* - read note)

2 tablespoons vegetable oil (to brush grill grates)

Directions

Place yogurt, lemon zest, lemon juice, olive oil, garlic, onion powder, cumin, oregano, paprika, parsley, and salt and pepper in a large bowl. Whisk until fully combined.

Place chicken thighs in the bowl and make sure that they are fully submerged in the marinade.

Cover with plastic wrap and place in the fridge for at least 4 hours or preferably overnight for up to 12 hours.

When you are ready to cook, remove the chicken from the marinade onto a plate, making sure to scrape off any excess marinade. Season chicken pieces lightly with ½ teaspoon salt and ¼ teaspoon pepper on each side. Discard the marinade.

To Cook on the Grill:

Preheat a gas grill to medium-high heat (450 degrees F).

Clean grill grates and generously brush with vegetable oil.

Grill chicken thighs for 8-10 minutes, turning once until the internal temperature reaches 165 degrees when a thermometer is inserted in the thickest part of the meat.

Transfer the now cooked chicken onto a plate, cover with aluminum foil and let it rest for 5-7 minutes before serving.

Nutrition

• Calories: 341 kcal
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.03 g
• Cholesterol: 164 mg
• Sodium: 757 mg
• Total Carbohydrate: 5 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 39 g