Greek Chicken Thighs

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.

Turns out I couldn’t find one…I found TWO! The Salty Marshmallow and Fox and Briar had two similar recipes that I fell in absolute love – or “αγάπη” – with.

If you’re looking for something savory and tangy and bright and comforting, look NO FURTHER than these chicken thighs!

Ingredients

  • 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)

Directions

  1. Pre-heat oven to 425.
  2. Combine all marinade ingredients in large mixing bowl, tasting and adjusting as you go.
  3. Put chicken thighs in large zip plastic back and pour in marinade, making sure everything is well-coated.
  4. Let marinate in the fridge for 30 minutes to overnight. (I say the longer, the better if possible.)
  5. Place contents, including extra marinade into oven safe skillet or casserole dish.
  6. Bake for 25-45 minutes depending on your oven. (Internal chicken temp MUST be at least 165 degrees.)
  7. Take out of oven and add feta, mozzarella and tomato.
  8. Put in broiler for a crispy, caramelized finish, checking every 20-30 seconds so it doesn’t burn.
  9. 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!)

NOTES

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!

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