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Four Greek yogurt chicken thighs on a round plate.
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Greek Yogurt Chicken

Juicy Greek yogurt chicken thighs marinated with lemon, garlic, paprika and oregano, then oven-baked and finished under the grill for golden edges. An easy high-protein chicken recipe with just 5 minutes of prep.
Prep Time5 minutes
Cook Time30 minutes
Marinating time2 hours
Total Time2 hours 35 minutes
Diet: Gluten Free, High Protein, Low Carb
Allergen: Dairy
Servings: 4 servings
Calories: 318kcal
Author: Dannii Martin

Ingredients

  • 520 g of Chicken thighs boneless & skinless; approx 130g/4.5oz per thigh
  • 130 g of 0% fat Greek yogurt
  • 60 ml of Olive oil extra virgin
  • 2 Shallots finely diced
  • ¼ teaspoon of Fine sea salt
  • ¼ teaspoon of Ground black pepper
  • 1 teaspoon of Garlic granules
  • 1 teaspoon of Paprika
  • 1 teaspoon of Dried oregano
  • 1 Lemon juice only
UK Metric Measures - US Customary Measures

Instructions

  • Add to a bowl: Put all of the ingredients into a bowl.
  • Marinate: Mix well so that the chicken is completely coated. Cover and refrigerate for 2-12 hours. For the best flavour and texture, we recommend 8-12 hours.
  • Preheat: Preheat the oven to 220°C/200°C(fan)/425°F/Gas 7. Line a baking dish or a baking sheet with parchment paper.
  • Put onto a baking sheet: Let any excess marinade drip from the chicken, then arrange the thighs in a single layer with a little space between each one.
  • Cook: Bake for around 30 minutes, depending on the size and thickness of the thighs. Check the thickest part of the chicken for doneness rather than relying only on cooking time.
    • If you want a crispier top, put under the grill (broiler) for 3 minutes.
  • Rest: Allow the chicken to rest for around 5 minutes before serving or slicing.

Notes

  • Chicken thighs vary in size, so use the cooking time as a guide.
  • The longer you marinate the chicken, the more flavourful and tender it will be. Aim for at least 2 hours, but 8-12 hours is best.
  • Don't overcrowd the baking tray.
  • This recipe works well on the grill, stovetop, or in an air fryer if you prefer not to use the oven.
  • Use fresh herbs like parsley, dill, or coriander (cilantro) for garnishing to add a little bit of colour.
  • If you want a bit of spice, then why not add some red chilli flakes to the marinade?
  • Leftovers are great cold in salads, wraps and grain bowls.

Nutrition

Serving: 1portion | Calories: 318kcal | Carbohydrates: 7g | Protein: 29g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 125mg | Sodium: 278mg | Potassium: 472mg | Fibre: 2g | Sugar: 3g | Vitamin A: 298IU | Vitamin C: 15mg | Calcium: 70mg | Iron: 2mg

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