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.

Preparation & Cooking time: 20 minutes
Difficulty: Easy
Servings: Makes 4 servings


800 g 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. 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 by Jodie Blight