Ingredients:

  • 1/2 cup (120g) plain full-fat Greek yogurt
  • 3 tbsp (45ml) extra virgin olive oil
  • 3 cloves (15g) garlic, minced
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (6g) dried oregano
  • 1 tsp (5g) kosher salt
  • 1/2 tsp (2g) cracked black pepper
  • 1/2 tsp (2g) smoked paprika
  • 2 lbs (900g) boneless skinless chicken thighs

Instructions:

  1. In a large mixing bowl, whisk together the Greek yogurt, olive oil, minced garlic, lemon juice, oregano, salt, pepper, and paprika until the mixture is a smooth, pale orange paste.
  2. Add the chicken thighs to the bowl and massage the marinade into the meat, ensuring every piece is thoroughly coated. Cover and refrigerate for at least 30 minutes (or up to 24 hours for deeper flavor).
  3. Preheat your oven to 425°F (220°C) or fire up the grill to medium-high heat.
  4. Place chicken on a sheet pan or grill grate. Roast or grill for 8–12 minutes per side until a mahogany-colored crust forms and the internal temperature reaches 165°F (74°C).
  5. Let the meat rest for 5 minutes before slicing to lock in the juices.