Yogurt-Marinated Greek Chicken
with bulgur tabbouleh
This is an updated version of the yogurt-marinated Greek Chicken we featured way back in 2015. Serving this dish with pita bread is totally optional, but feel free to add some if you'd like.
Cooking methods: This recipe includes instructions for the grill and stovetop. Select your preferred method.
Ingredients
- Garlic - 1 clove, chopped
- Dill, fresh - 1/2 tsp, finely chopped
- Capers - 2 tsp, drained and rinsed
- Yogurt, plain or Greek - 3/4 cup
- Lemon juice - 1 Tbsp
- Oregano, dried - 1/4 tsp
- Bulgur, uncooked - 3/4 cup
- Onions, red - 1/4, diced
- Cucumbers - 8 oz, chopped
- Tomatoes, medium - 1, chopped
- Parsley, fresh - 1 cup, chopped
- Cooked bulgur (ingredients listed separately) - ~1 1/2 cups
- Oil, olive - 2 Tbsp
- Lemon juice - 1 Tbsp
- Lemon-Dill Yogurt Sauce (ingredients listed separately) - ½ cup + ½ cup
- Chicken thighs, boneless and skinless - 1 lb
- Oil, cooking - 1 Tbsp
- Pita bread (opt) - for serving
Nutrition Facts
Choose Cooking Method
Prep
- Cook bulgur - (Skip if made ahead for Monday.) Combine bulgur with 2x the amount of water (or use stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 10 to 12 minutes. (Can be done up to 5 days ahead)
- Make sauce- (Skip if made ahead for Monday.) Chop garlic and dill. Combine garlic, dill, capers, yogurt, lemon juice (portion for sauce), and oregano. Season with some salt and pepper. (Can be done up to 5 days ahead)
- Marinate chicken - (If prepping right before cooking, get grill heating while chicken marinates.) Combine chicken with first portion of Lemon-Dill Yogurt Sauce. Tenderize with a fork. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
- Onions - Dice onions. (Can be done up to 5 days ahead)
- Cucumbers / Tomatoes / Parsley - Prep as directed. (Can be done 1 day ahead)
- Make tabbouleh - Combine onions, cucumbers, tomatoes, parsley, and bulgur with olive oil and lemon juice (portion for tabbouleh). (Can be done 1 day ahead)
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- Heat grill to 425F / 218C degrees, keeping one part over direct heat and one part over indirect heat.
- Remove chicken from marinade, letting any excess drip off (discard marinade). Season chicken with some salt and pepper.
- Brush grates with cooking oil and place chicken over direct heat. Sear chicken on both sides until grill marks show. When grill marks show, move chicken to indirect heat and continue cooking until cooked through (165F / 74C degrees).
- Transfer chicken to a cutting board. Let rest and cool slightly (~5 minutes) before slicing.
- If serving pita bread, warm according to package directions.
- Give tabbouleh a stir and season with some salt and pepper.
- Serve chicken over tabbouleh. Serve second portion of Lemon-Dill Yogurt Sauce over top or use it as dip for pita bread. Enjoy!
Prep
- Cook bulgur - (Skip if made ahead for Monday.) Combine bulgur with 2x the amount of water (or use stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 10 to 12 minutes. (Can be done up to 5 days ahead)
- Make sauce- (Skip if made ahead for Monday.) Chop garlic and dill. Combine garlic, dill, capers, yogurt, lemon juice (portion for sauce), and oregano. Season with some salt and pepper. (Can be done up to 5 days ahead)
- Marinate chicken - Combine chicken with first portion of Lemon-Dill Yogurt Sauce. Tenderize with a fork. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
- Onions - Dice onions. (Can be done up to 5 days ahead)
- Cucumbers / Tomatoes / Parsley - Prep as directed. (Can be done 1 day ahead)
- Make tabbouleh - Combine onions, cucumbers, tomatoes, parsley, and bulgur with olive oil and lemon juice (portion for tabbouleh). (Can be done 1 day ahead)
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- Remove chicken from marinade, letting any excess drip off (discard marinade). Season chicken with some salt and pepper.
- Heat a grill pan or skillet over medium heat. Brush with cooking oil and add chicken to heated oil (do this in batches if needed). Cook chicken on both sides until cooked through (165F / 74C degrees).
- Transfer chicken to a cutting board. Let rest and cool slightly (~5 minutes) before slicing.
- If serving pita bread, warm according to package directions.
- Give tabbouleh a stir and season with some salt and pepper.
- Serve chicken over tabbouleh. Serve second portion of Lemon-Dill Yogurt Sauce over top or use it as dip for pita bread. Enjoy!
Nutrition Facts
Reviews
Ratings
Most Helpful
This was really good. I wasn't sure how much I would like the dill marinade since I'm not a fan of the smell of dill, but this was delicious. I subbed white rice for the bulgur because I had it on hand and don't predict I'll be eating much bulgur in the future, and the tabbouleh was a big hit. It was light and fresh but still filling. I'll definitely make this again.
1 Helpful21 reviews
Chicken was VERY good. Used farrow instead of barley, because that's what we had. The tabbouleh was just ok.
0 HelpfulIt was generally good but the onion was overpowering. Chickpeas were amazing as usual. Sauce was a little bitter.
0 HelpfulWow. Marinaded the chicken for 24 hours, seasoned it copiously with salt, and it was BURSTING with flavor. We used curly parsley for the tabbouleh.
0 HelpfulDH didn't like the lemon yogurt dill sauce but gobbled up the chicken! I used quinoa instead of bulgar (couldn't find it), which I thought was a fine sub but no one else seemed to like it. I will definitely make this chicken again though!!!
0 Helpful