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.
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
Calories: 410kcalCarbohydrates: 5gProtein: 32gFat: 28gSodium: 1600mgSugar: 2g
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