Greek chicken

Light and easy, the subtle Greek flavours of this yoghurt-marinated chicken are perfect with a fresh Mediterranean salad or grilled vegetables. Cook the chicken on the barbecue for a sticky charred crust.
Minutes preparation and cooking
Degree of difficulty

Greek chicken


800g boneless chicken thighs

½ tablespoon smoked paprika
8 tablespoons Greek yoghurt
4 garlic cloves, crushed,
1 lemon, zested and juiced
3 tablespoons mint sauce
2 tablespoons olive oil
2 tablespoons honey
salt and pepper


  1. Combine all marinade ingredients in a bowl or plastic zip-lock bag. Set aside 4 tablespoons for serving.
  2. Add the chicken, tossing to coat thoroughly. If you have time, allow chicken to marinate for 2 hours or more.
  3. Remove chicken from bag and discard marinade.
  4. On a hot barbecue or frying pan, cook chicken for 5 minutes each side, or until cooked through.
  5. Allow to rest for 5 minutes. Serve chicken with a greek salad or grilled vegetables and drizzle with the extra yoghurt sauce.

Tip: If baking in the oven, cook for 25 minutes at 200°C. Place chicken on a foil covered oven tray or baking dish for easy cleaning.

Leftovers: Extra raw marinated chicken can be frozen and defrosted later for a quick meal. Leftover cooked chicken can be sliced and served as a wrap or sandwich filling or added to a salad.

Recipe from Summer TABLE by Jodie Blight.

Summer table


3 of the best ways to use up yoghurt

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