Ingredients:

  • 1.5 lb chicken thighs or breasts
  • 1/4 cup extra virgin olive oil
  • 1/4 cup full fat Greek yogurt
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tbsp red wine vinegar
  • 4 cloves fresh garlic, minced
  • 1.5 tbsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. In a large glass bowl or gallon-sized freezer bag, combine the olive oil, Greek yogurt, lemon juice, lemon zest, and red wine vinegar. Whisk vigorously until the mixture is emulsified and the oil no longer separates.
  2. Stir in the minced garlic, dried oregano, dried thyme, kosher salt, and black pepper until the mixture is creamy and well-combined.
  3. Add the chicken pieces to the marinade. If using breasts, pound them to an even 1/2-inch thickness first. Ensure all surfaces of the meat are thoroughly coated.
  4. Seal the bag or cover the bowl and allow the chicken to marinate for 30 minutes at room temperature (or up to 4 hours in the refrigerator).
  5. Preheat your grill or skillet over medium-high heat. Remove chicken from marinade and cook for 10-15 minutes, turning once, until the internal temperature reaches 165°F (74°C).