I’ve had SUCH a hankering for Greek food lately, I decided to take matters into my own hands and I’m sure glad I did. (Adam Carolla was too when I served this on the show!)
I was fortunate enough to live in Greece for a summer in college and though my pallet wasn’t exactly sophisticated back then, I learned quickly to love all things bright and tart (I’m talking to YOU, feta and lemon chicken!)
When I couldn’t shake the thought of Greek yogurt-marinated lemon chicken thighs, I took to the internet to see who had the best recipe and that would be the one I would use.
If you’re looking for something savory and tangy and bright and comforting, look NO FURTHER than these chicken thighs!
- 3 lbs boneless chicken thighs
- For the Marinade
- 1 cup full fat Greek yogurt
- 1/2 cup olive oil
- zest of 1 1/2 lemon
- juice of 1/2 lemon
- 7 cloves garlic, minced
- 3 1/2 tablespoons greek seasoning (I use Roaring Fork’s but you can also use Italian seasoning if that’s what you have.)
- 1 1/2 tsp Kosher salt
- 1 tsp black pepper
- For the Garnish
- 6 oz crumbled or cubed feta
- 1 cup mozzarrella
- 6 oz of cherry tomatoes, halved
- Greek olives (optional)
- Pre-heat oven to 425.
- Combine all marinade ingredients in large mixing bowl, tasting and adjusting as you go.
- Put chicken thighs in large zip plastic back and pour in marinade, making sure everything is well-coated.
- Let marinate in the fridge for 30 minutes to overnight. (I say the longer, the better if possible.)
- Place contents, including extra marinade into oven safe skillet or casserole dish.
- Bake for 25-45 minutes depending on your oven. (Internal chicken temp MUST be at least 165 degrees.)
- Take out of oven and add feta, mozzarella and tomato.
- Put in broiler for a crispy, caramelized finish, checking every 20-30 seconds so it doesn’t burn.
- Let cool for 10-15 minutes and serve with your favorite veggie side dish! (I suggest roasted asparagus tossed with olive oil, salt and pepper!)
This recipe was a little to “sour” for the four year old. So I ended up rinsing off much of the sauce under warm water and adding it back to his plate with a few cubes of feta and a little parmesan.
You don’t have to marinate for hours and hours especially if you’re in a hurry. But I really think that if you CAN do it, you should. The flavor will be that much more enjoyable when you finally take a bite!