Ingredients:

  • 1/2 cup (120g) plain Greek yogurt
  • 3 tbsp (45ml) extra virgin olive oil
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (6g) lemon zest
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (2g) dried oregano
  • 1 tsp (2g) smoked paprika
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (1g) black pepper
  • 2 lbs (900g) boneless skinless chicken thighs

Instructions:

  1. In a medium bowl, whisk together the Greek yogurt, olive oil, minced garlic, lemon zest, lemon juice, oregano, paprika, salt, and pepper until the mixture is thick, creamy, and completely emulsified.
  2. Place the chicken in a zip-top bag and pour the marinade over the top. Massage the bag to ensure the meat is well coated, seal, and refrigerate for at least 2 hours (up to 24 hours).
  3. Preheat oven to 425°F (218°C). Heat a skillet over medium-high heat with a drizzle of oil.
  4. Sear the chicken for 3-4 minutes per side until golden-brown charred edges appear.
  5. Transfer the skillet to the oven and roast for 10-15 minutes, or until the internal temperature reaches the safe minimum using a meat thermometer.