Chicken Thighs with Herby Yoghurt Marinade and Charred Lemon

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.

Course bbq, dinner, Main Course

Cuisine British, European

Keyword BBQ, Chicken, Skewers

Prep Time 10

Cook Time 25

Marinating Time 4

Total Time 4 35

Servings Servings

Calories 410

Author Spooning & Forking

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