Ingredients

• For the Grilled Chicken

• 5 tbsp olive oil
• 5 garlic cloves, minced
• Juice of 2 lemons
• 1 tsp oregano
• ½ tsp Thyme
• 1 tsp smoked paprika
• Salt and pepper
• 8 boneless, skinless chicken thighs

• For the yogurt

• 1 cup natural Greek yogurt
• 2 garlic cloves, minced
• 3 tbsp olive oil
• Juice of 1 lemon
• ½ tsp cayenne pepper (or to taste)
• Salt
• 1 cup chopped fresh dill

Mediterranean Greek Salad

Baked Garlic and Parmesan Potato Wedges

Steps

• Step 1

  For the chicken marinade. In a mixing bowl, place 3 tbsp olive oil, 5 minced garlic cloves, juice of 2 lemons, oregano, thyme, smoked paprika, salt and pepper. Mix well.

• Step 2

  Cut chicken thighs in half and smother into the marinade mix. Coat each piece well, cover bowl, and leave to marinate in the fridge, 2 to 12 hours. The longer the better, even 24 hours.

• Step 3

  For the dill yogurt sauce. In a mixing bowl, add the Greek yogurt, minced garlic cloves, olive oil, lemon juice, cayenne pepper, salt and freshly chopped dill. Cover and refrigerate until ready to use.

• Step 4

  Using a griddle or BBQ, grill the chicken pieces a few at a time (4 or 5 pieces) until nicely charred and caramelised on each side. If you have marinade juices left over, simply brush it on the chicken as it’s grilling using a pastry brush. Leave to rest on a hot plate for 10 minutes before serving. Once all the pieces are cooked, you can toss all the pieces back in the pan with any left over marinade for a quick reheat and that shiny appearance.  Serve with scattered dill, and the dipping yogurt sauce.