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Fresh Greek Yogurt Chicken Thighs Recipe Easy Lemon Herb Marinade

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This recipe features bone-in, skin-on chicken thighs marinated in a tangy Greek yogurt and lemon herb mixture, resulting in juicy, tender meat with crispy skin and bright Mediterranean flavors.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 1 cup (240 ml) full-fat Greek yogurt
  • Juice and zest of 1 large lemon
  • 3 cloves garlic, minced
  • 2 tablespoons (30 ml) olive oil
  • 1 teaspoon (5 ml) salt
  • ½ teaspoon (2.5 ml) black pepper
  • 1 tablespoon (15 ml) fresh rosemary, finely chopped
  • 1 tablespoon (15 ml) fresh oregano, finely chopped
  • 1 tablespoon (15 ml) fresh thyme, finely chopped

Instructions

  1. Prepare the marinade: In a large mixing bowl, combine Greek yogurt, lemon juice and zest, minced garlic, olive oil, salt, black pepper, and chopped fresh rosemary, oregano, and thyme. Whisk until smooth and well-blended.
  2. Marinate the chicken: Add chicken thighs to the bowl, turning each piece to coat thoroughly with the yogurt mixture. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  3. Preheat and prep for cooking: Remove chicken from fridge 20 minutes before cooking. Preheat oven to 425°F (220°C) or heat grill to medium-high. Line a baking sheet with foil or parchment if roasting.
  4. Arrange the chicken: Place thighs skin-side up on baking sheet or grill grates, shaking off excess marinade but leaving a thin layer.
  5. Cook: Roast in oven for 35-40 minutes or grill for 20-25 minutes, turning once halfway through if grilling. Skin should be golden and crisp; internal temperature should reach 165°F (74°C). If baking, broil last 3-4 minutes to crisp skin further.
  6. Rest: Let chicken rest for 5 minutes after cooking to redistribute juices.
  7. Serve: Garnish with extra fresh herbs and a lemon wedge for squeezing, if desired.

Notes

Use bone-in, skin-on thighs for best flavor and juiciness. Marinate at least 4 hours, preferably overnight. Pat chicken skin dry before cooking if marinade is too wet to help crisp skin. Use a meat thermometer to ensure internal temperature reaches 165°F (74°C). Leftovers store well in fridge up to 3 days or freeze up to 3 months. For dairy-free version, substitute Greek yogurt with coconut yogurt or mashed avocado and lemon juice.

Nutrition

Keywords: Greek yogurt chicken thighs, lemon herb chicken, easy chicken marinade, Mediterranean chicken, grilled chicken thighs, baked chicken thighs, healthy chicken recipe

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