Greek Yogurt Marinated Chicken Thighs

Today’s Sunday Funday theme is yogurt.  I thought about making a yogurt parfait (yum) but I already like the one I make, so I decided to get creative.

I’d heard about using yogurt as a marinade before and decided to give it a shot.  A yogurt marinade is supposed to impart flavor while tenderizing the chicken (where other acids can sometimes toughen).

When I passed this bag with marinated chicken to Hubs, I definitely got an eyebrow raise (luckily he trusts me and went with it).  The marinade was good, but I don’t know that it was a game changer.  I waited to tell the kids that it was marinated in yogurt until *after* they’d eaten (and enjoyed) and I’m glad I did, since i was met with “ew”, at which time I reminded them that they’d eaten and enjoyed their share! Silly kids!

Try these other yogurt-filled recipes:

• Greek Yogurt Marinated Chicken Thighs by Amy’s Cooking Adventures
• Dahi Kachumber (with Yogurt) by Palatable Pastime
• 2 Ingredients Mango Yogurt Smoothie by Cook with Renu
• Gola Bhaat With Kadhi - Varhadi Thali by Sneha’s Recipe
• Lemon Yogurt Cake, Eggless by Mayuri’s Jikoni
• Creamy Avocado Yogurt Dip by Food Lust People Love
• Strawberries with Minted Yogurt by A Day in the Life on the Farm

Greek Yogurt Marinated Chicken Thighs

Adapted Slightly from The Busy Baker

1 pound boneless skinless chicken thighs

1 (5.3 ounce) container plain Greek yogurt

1 tablespoon olive oil

1 tablespoon lemon juice

1 tablespoon honey

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried thyme

1 teaspoon smoked paprika

½ teaspoon cumin

½ teaspoon dried dill

Salt & pepper

Place the chicken in a zipper bag.  Whisk together the remaining ingredients.  Pour the marinade over the chicken and toss to coat. Refrigerate for at least 2 hours or overnight.

Grill over indirect heat until the chicken reaches an internal temperature of 165 degrees F.  Rest for 5 minutes before serving.