Marinated and Grilled Greek Chicken (Gluten Free)
This grilled chicken has the best flavor and is always tender and moist! Use this in pitas or flatbreads, gluten free if you need them, and enjoy a nice international meal.
Ingredients
- 7-8 (2-2.25 lbs.) chicken thighs, boneless
- 3 tbsp olive oil
- 1 ½ teaspoons red wine vinegar
- 2 tbsp lemon juice
- 1 ½ tbsp Greek yogurt or plain yogurt
- 2 cloves garlic, minced or crushed
- 1 ½ teaspoons dried oregano, gf
- ½ teaspoon paprika, gf
- ¼ teaspoon ground cumin, gf
- 1 ¼ teaspoons Kosher salt, or ¾ teaspoon salt
- ½ teaspoon black pepper
- Lemon slices and minced parley to serve
Instructions
- Combine the marinade ingredients in a small bowl. Pour over the chicken thighs in a pie plate or bowl. Cover and refrigerate for 1- 5 hours. Turn the meat a few times during the marinating time. About 45 minutes before grilling, remove the chicken from the refrigerator to bring to room temperature.
- Heat the grill on high heat. Grill the chicken thighs for 7 minutes on one side before turning over to grill for 6-12 minutes on the other side. Turn the grill down a bit if the thighs are getting too charred. The thighs are done when a meat thermometer registers 175 or 180. The meat temperature will rise a few degrees and the meat will be moist and tender.
- Slice the chicken thighs and serve with lemon slices and parsley. Serve in or with gluten free flatbreads or pita breads and Greek salad or a cucumber and tomato salad. Rice pilaf is also a nice accompaniment.