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| Chef | |
| Submitted | September 4th 2010 |
| Cuisine | Greek |
| Category | Main Course |
| Level | Beginner |
| Servings | 4 |
| Rating |
Ingredients
4 large boneless, skinless chicken thighs
1/2 cup plain yogurt
1 tablespoon chopped fresh oregano
1 green onion, chopped
2 tablespoons olive oil
1 tablespoon white wine vinegar
1/2 teaspoon salt
A quick marinade in yogurt makes the chicken extra-tender. Even for white-meat fans, thighs really work better in this recipe. The thighs can also be broiled on high for 5-6 minutes on each side.
Directions
In a large bowl, mix all ingredients except the chicken. Add the chicken; coat well with the yogurt mixture, set aside.
Prepare grill. Place thighs on grill over direct heat.
Alternatively, preheat the broiler. Place thighs on a rack in the broiling pan and set in the broiler at the position nearest the heat.
Grill/broil for 5-6 minutes, depending on thickness of the chicken. Turn thighs and brush with any remaining yogurt mixture. Continue to cook until chicken is tender and lightly browned.
Serve with Greek-Style Bean Salad.
Prepare grill. Place thighs on grill over direct heat.
Alternatively, preheat the broiler. Place thighs on a rack in the broiling pan and set in the broiler at the position nearest the heat.
Grill/broil for 5-6 minutes, depending on thickness of the chicken. Turn thighs and brush with any remaining yogurt mixture. Continue to cook until chicken is tender and lightly browned.
Serve with Greek-Style Bean Salad.
Citation: Based on a recipe from Good Housekeeping (early 1980's?)