Lemon Garlic Greek Yogurt Chicken Thighs
These chicken thighs are the most tender and juicy thighs I have ever created. I have found myself eating this meal at least once a week for the last 8 months it’s so good. What’s beautiful about this recipe is it is so adaptable. I’ve tried it with bone-in and skin on thighs or chicken breasts. It can be grilled, cooked on a stove, or baked. It’s all really up to your preference! I love marinating with yogurt because it keeps the chicken tender and moist, removing the fear of overcooking it. I hate dry chicken so that is a big positive for me. It also makes the chicken SO juicy! In the colder months, I love serving this dish with fall side dishes such as roasted Brussels sprouts or roasted sweet potatoes, and in the summer I find myself serving it with seared broccolini and an apple walnut salad. But tzatziki sauce or a cucumber salad would be a perfect add-on also!
Ingredients:
6-8 boneless skinless chicken thighs
1 cup plain Greek yogurt
1/4 cup olive oil or avocado oil
4-5 cloves garlic minced (depending on the size of the thighs)
1 lemon juiced (also use zest)
2 tsp salt
1 tsp pepper
2 tsp dried oregano
1 tsp paprika
Optional - fresh parsley, chili peppers, and tzatziki sauce
Instructions:
Pat your chicken dry with a paper towel and set aside.
Add the yogurt, oil, garlic, lemon zest and juice, and spices in a large mixing bowl. Mix, add the chicken to the bowl, and coat thoroughly. Cover and refrigerate for half an hour minimum (1-2 hours recommended).
Preheat your oven to 375F. Transfer chicken to a 9X12 baking dish. Use the leftover marinade and add to the bottom of the pan. Top with the final two chicken pieces and cook until golden brown or about 50 minutes. broil for another 3-5 minutes if you want it a little crispier. The internal temperature should be 165F. Let it rest for about 5 minutes and enjoy!
