Yogurt Marinated Chicken Thighs

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  • Prep 10 m
  • Cook 20 m
  • Total 30 m
Servings: 6


  • 6 boneless, skinless chicken thighs
  • ½ cup Hidden Valley® Greek Lemon Garlic Dressing
  • 4 tbsp. olive oil, divided
  • 2 tbsp. shallot, diced
  • 1½ tsp. kosher salt
  • ½ tsp. ground cumin
  • 1 tsp. oregano
  • 1 tbsp. fresh cilantro, minced


  1. 1. In a medium bowl, whisk the dressing, 2 tablespoons of olive oil, shallot, spices and salt. Place yogurt mix and chicken thighs in a large plastic zipper bag, and massage dressing into chicken. Refrigerate for at least 1 hour, and up to 8 hours.
  2. 2. Preheat grill (or grill pan) to medium-high, and coat with remaining oil. Remove chicken from marinade (discard remaining marinade) and grill for 8–10 minutes on each side, until chicken is no longer pink in the center.
  3. 3. Garnish with cilantro and serve.
• For safe meat preparation, reference the USDA website.

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