Juicy Greek Yogurt Chicken (Print Version)

# Ingredients:

→ Marinade

01 - 1 cup whole milk Greek yogurt
02 - 1 teaspoon lemon zest
03 - 1/4 cup lemon juice
04 - 3 tablespoons olive oil
05 - 3 garlic cloves, minced
06 - ½ teaspoon onion powder
07 - 1 teaspoon ground cumin
08 - 1 teaspoon dried oregano
09 - 1 teaspoon paprika
10 - ½ cup fresh Italian parsley, chopped
11 - 1 teaspoon kosher salt
12 - ½ teaspoon black pepper

→ Main Protein

13 - 1½ pounds boneless skinless chicken thighs or breasts
14 - 2 tablespoons vegetable oil for grilling

# Instructions:

01 - Mix yogurt, lemon zest, juice, olive oil, garlic, and all seasonings in a large bowl until well combined.
02 - Add chicken to marinade, ensuring it's fully covered. Refrigerate 4-12 hours.
03 - Remove chicken from marinade, scrape off excess, and season with additional salt and pepper. Discard used marinade.
04 - Heat grill to 450°F. Oil grates well. Grill 8-10 minutes, turning once, until internal temperature reaches 165°F.
05 - Bake at 425°F for 18-22 minutes until internal temperature reaches 165°F.
06 - Cook in oiled skillet over medium-high heat for 10-12 minutes, turning once, until 165°F internal temperature.
07 - Let chicken rest under foil for 5-10 minutes before serving.

# Notes:

01 - Works perfectly for both chicken thighs and breasts
02 - Can be prepared up to 12 hours in advance
03 - Leftovers keep well for up to 2 days in the fridge

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