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High Protein Greek Chicken Thighs - Juicy, Flavorful, and Meal-Prep Friendly

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs (about 6–8 pieces)
  • 1 cup plain Greek yogurt (2% or whole milk works best)
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice (plus 1 teaspoon zest)
  • 4 garlic cloves, finely minced or grated
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme (or 1 tablespoon fresh chopped)
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika (optional, for color and depth)
  • 1 tablespoon chopped fresh parsley, plus more for garnish
  • 1 tablespoon chopped fresh dill (optional but great)
  • Lemon wedges, for serving

Method
 

  1. Make the marinade. In a large bowl, whisk together Greek yogurt, olive oil, lemon juice, lemon zest, garlic, oregano, thyme, cumin, salt, pepper, smoked paprika, parsley, and dill.
  2. Prep the chicken. Trim any excess fat from the chicken thighs and pat them dry with paper towels. This helps the marinade cling and the chicken brown better.
  3. Marinate. Add the chicken to the bowl and toss until every piece is well coated. Cover and refrigerate for at least 30 minutes and up to 12 hours. Tip: 2–4 hours is a sweet spot for flavor and tenderness.
  4. Choose your cooking method. Grill: Preheat grill to medium-high. Oil the grates. Grill thighs 5–6 minutes per side, or until nicely charred and the internal temperature reaches 165°F (74°C).
  5. Oven: Preheat to 425°F (220°C). Arrange thighs on a parchment-lined sheet pan. Roast 18–22 minutes, then broil 1–2 minutes for color, if desired.
  6. Skillet: Heat a large skillet over medium-high. Add a little oil. Cook thighs 5–6 minutes per side until browned and cooked through.
  7. Rest and garnish. Let the chicken rest 5 minutes. Squeeze with fresh lemon and sprinkle with extra parsley. Taste and add a pinch of salt if needed.
  8. Serve. Pair with a Greek salad, roasted potatoes, rice, quinoa, or warm pita. Add a spoonful of tzatziki if you like.