Ingredients:

  • 125g full-fat Greek yogurt
  • 60ml extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 4 cloves garlic, smashed and minced
  • 2 tablespoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 700g boneless, skinless chicken breasts or thighs

Instructions:

  1. In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, and zest until the oil is fully incorporated into a stable emulsion.
  2. Stir in the minced garlic, dried oregano, dried thyme, salt, and pepper. Allow the mixture to sit for 5 minutes to hydrate the dried herbs.
  3. Add the chicken to the marinade, ensuring every surface is thoroughly coated. Marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator.
  4. Preheat your grill or skillet to medium-high heat. Remove chicken from marinade, allowing excess to drip off.
  5. Cook chicken for 6-7 minutes per side (for breasts) or until the internal temperature reaches 165°F (74°C) on an instant-read thermometer.
  6. Rest the chicken for 5 minutes before slicing to allow juices to redistribute.