Herb Yogurt Marinated Chicken Thighs with Cucumber Salad

• 6 bone-in, skin-on chicken thighs
• 1 cup plain Greek yogurt
• 2 tablespoons fresh lemon juice
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 English cucumber, thinly sliced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh dill, chopped
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste for salad

Steps

1. 1 In a bowl, whisk together yogurt, lemon juice, garlic, oregano, thyme, salt, and pepper.
2. 2 Add chicken thighs to the yogurt mixture, ensuring they're well coated. Cover and refrigerate for at least 1 hour.
3. 3 For the cucumber salad, combine cucumber, red onion, dill, vinegar, olive oil, salt, and pepper in a bowl. Toss to combine and refrigerate.
4. 4 Preheat grill to medium-high heat. Remove chicken from marinade and discard excess.
5. 5 Grill chicken for 25 minutes, turning occasionally, until cooked through.
6. 6 Serve chicken with cucumber salad on the side.

Equipment

• Grill
• Mixing bowls
• Whisk

Variations

• Substitute chicken thighs with chicken breasts for a leaner option.
• Add a pinch of smoked paprika to the marinade for extra depth.

Substitutions

• Use full-fat yogurt if Greek yogurt isn't available.
• Red wine vinegar can be replaced with white wine vinegar.

Pairings

• Warm pita bread
• A crisp white wine like Sauvignon Blanc

Nutrition

Tips

• For best results, marinate the chicken for up to 24 hours.
• If grilling indoors, use a grill pan and preheat it well.

Storage

Store chicken and salad separately in the refrigerator for up to 3 days. Reheat chicken in the oven at 350°F.

Freezing: Chicken can be frozen before grilling. Thaw in the refrigerator overnight before cooking.

Serving Suggestions

• Serve with warm pita bread and a drizzle of olive oil.
• Pairs well with a fresh lemon wedge on the side.

FAQ