Poulet mariné au yaourt grec

Ingrédients

• 8 to 10 boneless skinless chicken thighs
• 1 cup greek yogurt (plain, full-fat)
• 3 to 4 sprigs fresh dill
• 1 shallot (minced)
• 3 tablespoons minced garlic
• 1 lemon (juiced and zested)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon paprika
• 1 tablespoon dried oregano

Préparation

1. 1

   Pat dry the chicken thighs with a paper towel if needed. Set aside.

2. 2

   To a mixing bowl, combine the Greek yogurt, dill, shallots, garlic, lemon juice, lemon zest, salt, pepper, paprika, and dried oregano. Add the chicken and toss well to coat. Cover and let marinate in the fridge for at least 1 hour or overnight.

3. 3

   Heat the grill to 400F.

4. 4

   Place the chicken thighs onto the grill, smooth side down. Discard any leftover marinade in the bowl. Grill the chicken thighs on direct heat for 8 to 10 minutes, depending on the size of the thighs, making sure to flip the chicken thighs at the halfway mark. Keep the lid of the grill closed between flipping.

5. 5

   Remove the chicken from the grill and allow to rest for at least five minutes before serving. If possible, cover with foil.