Garlic Grilled chicken, Greek Style!

Simple to make, garlic grilled chicken recipe. This one is Greek style with lemon, herbs and garlic served with a yogurt dip. If you have time, marinade it overnight, otherwise 2 hours is fine.

A perfect recipe for entertaining whether inside or outside for a tasty BBQ. If inside, make sure you heat up that griddle pan so you get plenty of smoky char flavour. For the dip, you can leave out the cayenne pepper if you don’t like spicy but it’s awesome spicy! Use a good quality full fat Greek natural yogurt and fresh dill for that beautiful flavour.

Serve it with potato wedges and a Greek salad, see my recipes. Pita bread also goes well. Enjoy my Garlic Grilled chicken Greek Style!

Ingredients

For the Grilled Chicken

5 tbsp olive oil

5 garlic cloves, minced

Juice of 2 lemons

1 tsp oregano

½ tsp Thyme

1 tsp smoked paprika

Salt and pepper

8 boneless, skinless chicken thighs

For the yogurt

1 cup natural Greek yogurt

2 garlic cloves, minced

3 tbsp olive oil

Juice of 1 lemon

½ tsp cayenne pepper (or to taste)

Salt

1 cup chopped fresh dill

Steps

 Step 1

For the chicken marinade. In a mixing bowl, place 3 tbsp olive oil, 5 minced garlic cloves, juice of 2 lemons, oregano, thyme, smoked paprika, salt and pepper. Mix well.

 Step 2

Cut chicken thighs in half and smother into the marinade mix. Coat each piece well, cover bowl, and leave to marinate in the fridge, 2 to 12 hours. The longer the better, even 24 hours.

 Step 3

For the dill yogurt sauce. In a mixing bowl, add the Greek yogurt, minced garlic cloves, olive oil, lemon juice, cayenne pepper, salt and freshly chopped dill. Cover and refrigerate until ready to use.

 Step 4

Using a griddle or BBQ, grill the chicken pieces a few at a time (4 or 5 pieces) until nicely charred and caramelised on each side. If you have marinade juices left over, simply brush it on the chicken as it’s grilling using a pastry brush. Leave to rest on a hot plate for 10 minutes before serving. Once all the pieces are cooked, you can toss all the pieces back in the pan with any left over marinade for a quick reheat and that shiny appearance.  Serve with scattered dill, and the dipping yogurt sauce.

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