Grilled Chicken Thighs in Yogurt Marinade
This is incredibly tender chicken. Served on a bed of couscous with pomegranate and pistachios, you are sure to impress your guests. Serve with a side salad with a tangy dressing.
2 lbs. boneless, skinless chicken thighs
1 cup yogurt
4 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 T. Olive oil
1 teaspoon kosher salt
¼ teaspoon ground pepper
1 lemon, zested and save to squeeze over chicken before serving
2 T. Parsley chopped, sprinkle over dish before serving
In a large bowl or ziploc bag. Add the yogurt, garlic, oregano, thyme, olive oil, salt, pepper and lemon zest. Mix to combine.
Add chicken to marinade and set aside at least 12 hours or up to 24 hours.
Remove chicken from the refrigerator about 30 minutes prior to grilling.
Turn grill to medium high heat. Spray grates with cooking oil. Grill chicken 8 minutes per side, depending on the thickness.
Remove chicken from grill and serve over a bed of couscous. Squeeze half the lemon over the chicken. Sprinkle with parsley and serve.