Grilled Chicken With Yogurt Marinade
Boneless skinless chicken thighs are a reliable choice when it comes to grilling chicken. They’re thinner than breasts, so they cook more evenly, and the higher fat content makes them difficult to overcook. In this recipe inspired by Turkish chicken kebabs, a yogurt and herb marinade makes them supremely tender and helps them brown beautifully on the grill. While some citrus-heavy marinades begin to break down chicken after just a few hours, this marinade uses only the zest, saving the juice for a quick squeeze before serving. The result is incredibly tender chicken you can prep up to a day in advance. Oregano and thyme work well together here, but feel free to play around with herbs and use what you have on hand, or substitute dried herbs in a pinch.
- Serves: 4 persons
- 1cup plain whole-milk yogurt
- 2garlic cloves, grated
- 1tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)
- 1 ½teaspoons minced fresh thyme (or 1/2 teaspoon dried thyme)
- 1tablespoon olive oil, plus more for the grill or pan
- 1teaspoon kosher salt (Diamond Crystal), plus more for serving
- ¼teaspoon black pepper, plus more for serving
- 2pounds boneless skinless chicken thighs
- Chopped fresh parsley, for serving (optional)
Step 1In a large bowl, combine the yogurt, garlic, oregano, thyme, olive oil, salt and pepper. Zest the lemon over the bowl, reserving the rest of the lemon for serving. Whisk until smooth.
Step 2Add the chicken thighs, toss to coat, then cover and refrigerate for at least 3 hours, or up to 24. Remove chicken from the refrigerator 30 minutes before cooking.
Step 3If using a grill, clean and oil the grates. Set the grill to medium-high or heat a grill pan slicked with olive oil on the stovetop over medium-high. Grill the chicken for 6 to 8 minutes on each side (depending on the thickness of the thighs), covering the grill halfway through if necessary to retain heat, until cooked through.
Step 4Transfer the chicken thighs to a platter and squeeze half the lemon over them. Sprinkle with salt, pepper and parsley, and serve with lemon wedges on the side if desired.