Marinated Grilled Chicken

Ingredients

• 120 ml (½ cup)Karoun Dairies labne
• 7.5 ml (½ tablespoon)kosher salt
• 7.5 ml (½ tablespoon)sugar
• 5 ml (1 teaspoon)garlic powder
• 5 ml (1 teaspoon)onion powder
• 5 ml (1 teaspoon)smoked paprika
• 2.5 ml (½ teaspoon)ground black pepper
• 2.5 ml (½ teaspoon)dried thyme
• 2.5 ml (½ teaspoon)dried oregano
• 1.25 ml (¼ teaspoon)cayenne pepper
• 6boneless, skinless chicken thighs
• 120 ml (½ cup)Karoun Dairies labne
• 15 ml (1 tablespoon)grated Parmesan cheese
• 15 ml (1 tablespoon)extra-virgin olive oil
• 7.5 ml (½ tablespoon)fresh lemon juice
• 2.5 ml (½ teaspoon)Worcestershire sauce
• 1small garlic clove, grated or finely minced
• 1oil-packed anchovy fillet, minced
• 2.5 ml (½ teaspoon)kosher salt
• 2.5 ml (½ teaspoon)sugar
• 1.25 ml (¼ teaspoon)ground black pepper
• 120 ml (½ cup)Karoun Dairies labne
• 5 ml (1 teaspoon)chipotle Tabasco sauce
• 5 ml (1 teaspoon)lemon juice
• 2.5 ml (½ teaspoon)chilli powder
• 1.25 ml (¼ teaspoon)smoked paprika
• 1.25 ml (¼ teaspoon)ground cumin
• 1.25 ml (¼ teaspoon)garlic powder
• 1.25 ml (¼ teaspoon)kosher salt
• 7.5 ml (½ tablespoon)water
• 1 container (113 g / 4 oz)crisp salad greens
• To tastechopped pickled onions, Parmesan cheese shards and crusty bread
• 225 g (1½ cups)seedless watermelon, cut into small dice
• 75 g (½ cup)English cucumber, cut into small dice
• 8pitted Kalamata olives, quartered
• 4mint leaves, cut into fine ribbons
• 30 ml (2 tablespoons)reserved labne marinade
• 60 g (¼ cup)crumbled feta cheese

Instructions

1. 1

   Mix the marinade

   In a bowl, combine 120 ml labne with the salt, sugar, dried herbs and spices, and mix thoroughly. If making the cucumber–watermelon salad, set aside 30 ml (2 tablespoons) of the marinade.

2. 2

   Coat the chicken

   Cover the chicken thighs with the marinade, cover the bowl and refrigerate for at least 1 hour and up to 4 hours.

3. 3

   Prepare the sauces

   While the chicken marinates, make the Labne Caesar Dressing and Spicy Labne Drizzle.

4. 4

   Whisk the dressing

   Whisk the next 10 ingredients together in a bowl. Cover and refrigerate until serving.

5. 5

   Make the drizzle

   Whisk the remaining labne, spices and 7.5 ml water together. Transfer to a squeeze bottle and chill until ready to serve.

6. 6

   Grill the chicken

   Heat a grill to medium-high for direct grilling and grease the rack with vegetable oil. Place the chicken on the hot grill and cook, turning, for 4 minutes per side or until fully cooked. Move it to a cutting board and rest for 5 minutes before slicing.

7. 7

   Dress the greens

   Toss the salad greens with the dressing and arrange them on serving plates.

8. 8

   Add the drizzle

   Top the greens with grilled chicken and drizzle the spicy labne sauce over the chicken.

9. 9

   Finish the plates

   Garnish as desired with pickled onions, Parmesan and/or crusty bread.

10. 10

    Make the salad

    For the cucumber–watermelon salad, just before serving, toss together all the salad ingredients except the feta. Arrange the whole chicken pieces on a platter and spoon the salad over them. Scatter the feta on top and garnish with fresh herbs.

What is labne-marinated grilled chicken?

Labne is a strained yoghurt with a thick, tangy texture, used here as both a marinade base and a sauce ingredient. The dish brings together familiar Mediterranean-style flavours: herbs, garlic, lemon, olives and feta.

This version offers two ways to serve the grilled thighs: over Caesar-dressed greens, or topped with a cucumber, watermelon and olive salad. The labne marinade helps the spice mix cling to the chicken, while the sauces add a cool contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 254 calories, 30g protein, 12g carbs, 10g fat.

The chicken provides most of the protein, while the labne and olive oil contribute much of the fat. Carbohydrate comes mainly from the sugar in the marinade and the watermelon, with smaller amounts from the greens and sauces. Serve with plenty of salad greens or the cucumber–watermelon salad, and add crusty bread to suit your appetite.

Why use labne in the marinade?

Thick labne coats the chicken evenly, carrying the salt, sugar and seasonings across its surface. The recipe uses a separate portion for the Caesar dressing and another for the spicy drizzle, so keep those components distinct as you prepare them.

Marinade timing: the chicken needs at least 1 hour in the fridge and can sit for up to 4 hours. The stated 28-minute total time does not include this chilling time.

Getting the grill right

Hot rack: preheat the grill to medium-high for direct heat and grease the rack with vegetable oil before adding the chicken. This helps the thighs release more readily as they cook.

Even cooking: turn the thighs after 4 minutes per side, then check that they are fully cooked before removing them. Rest them for 5 minutes before slicing so the juices have time to settle.

Two sauces, two jobs

Caesar dressing: whisk the listed dressing ingredients together, then cover and chill it until needed. Toss it with the greens shortly before serving so they remain crisp.

Spicy drizzle: combine the labne, chipotle sauce, spices and water, then chill it in a squeeze bottle. This makes it easy to add a controlled ribbon over the chicken.

Choosing a serving style

Greens and chicken: arrange dressed salad leaves on plates, top with sliced chicken and finish with the spicy labne sauce. Pickled onions, Parmesan shards and crusty bread are optional garnishes.

Cucumber and melon: toss the diced watermelon and cucumber with the olives, mint and reserved marinade just before serving. Spoon it over whole chicken pieces, then add feta and fresh herbs.

Texture and timing cues

The chicken is ready when it is fully cooked through; the recipe gives a guide of 4 minutes per side, followed by a 5-minute rest. Thighs can vary in thickness, so use doneness rather than the clock alone as your final cue.

For the salad option, wait until just before serving to combine the diced fruit and cucumber with the other ingredients. This keeps the salad fresh and prevents it from sitting in its juices.

Recipe notes & tips

• Reserve the 30 ml of marinade before it touches the raw chicken if you are making the cucumber–watermelon salad.
• Keep the chicken covered in the fridge throughout its 1–4-hour marinating time.
• Oil the grill rack before cooking to help the marinated thighs release cleanly.
• Chill both sauces while the chicken marinates so they are ready when you serve.
• Dress the greens and toss the cucumber–watermelon salad just before serving.
• Rest the chicken for 5 minutes before slicing.

Variations

• Choose the Caesar plate: serve the chicken over dressed greens with pickled onions, Parmesan and crusty bread.
• Choose the melon salad: top whole grilled thighs with the cucumber, watermelon, olive and mint mixture.
• Adjust the heat: use less chipotle Tabasco in the drizzle for a milder finish.
• Add fresh herbs: finish the cucumber–watermelon salad with extra chopped herbs.
• Serve family-style: arrange the chicken and salad on a platter and let everyone add their preferred sauce.

Common mistakes to avoid

• Skipping the marinade rest: the recipe calls for at least 1 hour in the fridge, so allow for that time before grilling.
• Using the reserved marinade on raw chicken: set aside 30 ml before coating the thighs for the salad.
• Crowding the grill: leave space around the thighs so they can cook over direct heat rather than steaming.
• Turning too early: give each side about 4 minutes before turning, then check that the chicken is fully cooked.
• Slicing straight away: rest the chicken for 5 minutes before cutting.
• Dressing too soon: toss greens and salad ingredients close to serving to keep them fresh.

How to store

Refrigerate cooked chicken in a sealed container and use within 3–4 days. Keep the sauces and any undressed salad components separate where possible; reheat the chicken gently until hot, or serve it cold. Do not reuse marinade that has been in contact with raw chicken.

Frequently asked questions