Marinated Chicken Thighs Made for BBQ Grilling
I use boneless, skin-on chicken thighs for this recipe. They’ve got loads of flavour and stay juicy even over direct heat. Skin-on cuts crisp up nicely and take on the smoke well, and they’re forgiving if your heat control isn’t spot on.
The marinade is simple but really effective. I use full-fat Greek yoghurt as the base—it tenderises the chicken without turning it mushy. I stir in lemon zest, garlic, chopped parsley, mint, and oregano, along with a little olive oil and a pinch of chilli flakes. The yoghurt clings to the meat, and the herbs work their way in while it rests in the fridge.
Why Yoghurt Works So Well with Chicken Thighs
Yoghurt has lactic acid, which gently breaks down the meat’s surface without making it spongy. You end up with a chicken that’s soft but still holds its bite. The marinade also forms a crust as it grills, picking up bits of char and smoke. It’s a quiet kind of flavour—it doesn’t shout, but you notice it in every bite.
I serve the thighs with grilled lemon halves. Squeeze them over the chicken just before serving. It sharpens everything and brings the herbs to life. You could even roast a few garlic cloves on the grill alongside and mash them into a yoghurt sauce for serving.
An Easy Chicken Marinade You Can Adapt Year-Round
The base marinade works for a lot of other things too. It’s great with lamb, especially chops or skewers, and you can turn it into a salad dressing by thinning it out with a little vinegar. If you want to add more spice, ground cumin or sumac work well.
On the BBQ, though, this chicken does the heavy lifting. You don’t need loads of sides—some flatbreads and a tomato salad are enough.
Serving Suggestions for Grilled Herby Chicken
This chicken works well with grilled flatbreads, a cucumber salad, or a simple rice pilaf. If you want to keep things low-fuss, go for a couscous salad with herbs and a drizzle of olive oil. Leftovers are good cold the next day too—chop them up for wraps or sandwiches.
You can also serve this as part of a larger spread. I’ve done it next to pork kebabs and grilled vegetables with great results. The marinade balances out richer flavours on the plate and brings a bit of freshness to the mix.
BBQ Tips for Skin-On Chicken Thighs
- Start over high heat for colour, finish over indirect heat to cook through without drying.
- Keep a spray bottle of water nearby in case the fat flares up.
- Don’t skip the resting time—it makes a big difference to the final texture.
If you’re after a simple BBQ chicken recipe that’s packed with subtle, savoury flavour, this one’s worth trying. The marinade’s mellow but layered, and the char from the grill adds just enough smoke to round it out.
Chicken Thighs with Herby Yoghurt Marinade and Charred Lemon
Ingredients
For the marinade
- 200 g Greek Yoghurt full-fat
- 1 Lemon zested
- ½ Lemon juiced
- 2 cloves Garlic minced
- 1 tbsp Olive Oil extra virgin
- 2 tbsp Fresh Parsley chopped
- 1 tsp Oregano dried
- ½ tsp Chilli Flakes
- 1 tsp Salt
- ½ tsp Black Pepper
For the chicken
- 8 Chicken Thighs boneless
- 2 Lemons halved
Instructions
- Marinate the Chicken. Put the yoghurt, lemon zest and juice, garlic, olive oil, herbs, chilli flakes, salt and pepper in a large bowl. Mix well. Add the chicken thighs and turn them to coat fully. Cover and refrigerate for at least 4 hours—overnight is even better.
- Preheat the BBQ. Get your grill hot. You want medium heat with a cooler side for indirect cooking. Clean the grates and brush lightly with oil to stop the chicken sticking.
- Grill the Chicken. Remove the chicken from the marinade, letting the excess drip off. Place skin-side down over direct heat and grill for 5–6 minutes. Flip and move to indirect heat. Cook for another 12–15 minutes until the internal temperature reaches 74°C and the skin is golden and slightly crisp.
- Grill the Lemons. While the chicken finishes, place the lemon halves cut-side down over the hot side of the grill. Cook for 2–3 minutes until they’re deeply caramelised and softened.
- Rest and Serve. Let the chicken rest for 5 minutes before serving. Squeeze the grilled lemons over the top. Sprinkle with a few fresh herbs if you like.
Nutrition
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