Chicken thighs infused with Greek flavours! So delicious!
Thighs. For many of us, the mention of thighs immediately causes us to think of swimwear shop changing rooms, gaps that are unattainable and hot wax followed by searing pain. Well, we’re here to redirect your attention, because some thighs are better than others.
Chicken thighs are a good and generally accessible source of lean protein; although they do have more calories and fat than white chicken meat, they tend to be more tender and flavourful. Still, because of the caloric and fat content, you may not want to be eating chicken thighs every day. So, when you do decide to enjoy them, a great recipe is important. We’ve got you covered with this recipe for Greek marinated chicken thighs.
Helpful hints
If you can’t find boneless chicken thighs, there is a way to remove the bone. One day, we hope to show you a video of our dad de-boning chicken thighs; he’s a master! In the meanwhile, you can always cook the thighs with the bone in, but adjust the cooking time as it will be longer.
We love using a meat thermometer when cooking poultry; we feel much more reassured that the meat is cooked through. If you don’t have a meat thermometer cut through the thickest thigh and be sure that you don’t see any pink, and that the juices run clear.
In the recipe below we suggest that you marinate the chicken thighs for at least 1 hour in the refrigerator. However, if you prefer you can definitely marinate them for longer. Just be sure to keep them in the refrigerator.
As we mention in the recipe notes, we prefer to make these chicken thighs on the outdoor grill, but if that is not an option for you, they will definitely work on a stove top grill or frying pan.
Looking for ways to enjoy Greek marinated chicken thighs?
- We love to serve them with a side of green salad (maroulosalata), some tzatziki and pita bread.
- They make a great protein topping for all sorts of salads, including this one made with spinach, dates and peaches.
- Make a sandwich with these chicken thighs, grilled vegetables and a layer of spicy feta dip called tyrokafteri. Yum!!
Pin this recipe if you like it!
If you want to see more chicken recipes, look at these!
Oven-baked chicken and rice (Κοτόπουλο με Ďύζι ĎĎ„Îż φούĎνο)
Chicken kokkinisto with pasta (Κοτόπουλο κοκκινιĎĎ„ĎŚ με μακαĎόνια)
Roasted chicken thighs
Greek marinated chicken thighs
Equipment
- Outdoor grill
Ingredients
- 12 Chicken thighs skinless and boneless
- 1 cup (250 mL) Greek yogourt
- 1 tbsp (15 mL) lemon juice juice from half a lemon
- 1/3 cup (80 mL) olive oil
- 1 tbsp minced garlic
- 2 tsps paprika
- 2 tsps dried oregano
- 1 tsp salt
- 1/4 tsp pepper
Instructions
- In a medium sized bowl combine the yogourt, lemon juice, olive oil, garlic, paprika, oregano, salt and pepper. Mix well to combine and then add the chicken thighs, tossing to coat.
- Cover your bowl and place in the refrigerator for at least 1 hour.
- Preheat your outdoor grill to medium heat (350-400 degrees F)
- Remove the chicken thighs from the marinade and place them on the grill, over the direct heat.
- Depending how thick the chicken thighs are, it should take 4-5 minutes per side. The internal temperature of your chicken should reach 170 degrees F.
- Let rest 5 minutes before serving, and enjoy!
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