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Week of 5/17/21

Yogurt-Marinated Greek Chicken
with quinoa tabbouleh

Active: 30 Total: 60
Original GF Paleo Vegetarian
Yogurt-Marinated Greek Chicken
This is an updated version of the yogurt-marinated Greek Chicken we featured way back in 2015. Serving this dish with chips 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.
Tags
Grill Friendly
Proteins
Chicken, non-ground
Cuisines
European - Mediterranean
Save recipe
50

Ingredients

Metric
Servings:
4
Lemon-Dill Yogurt Sauce:
  • 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
Quinoa:
  • Quinoa - 3/4 cup
  • Stock, any type - 1 1/2 cups
Quinoa Tabbouleh:
  • Onions, red - 1/4 , diced
  • Cucumbers - 8 oz , chopped
  • Tomatoes, medium - 1 , chopped
  • Parsley, fresh - 1 cup , chopped
  • Cooked quinoa (ingredients listed separately) - ~1 1/2 cups
  • Oil, olive - 2 Tbsp
  • Lemon juice - 1 Tbsp
Marinated Greek Chicken:
  • Lemon-Dill Yogurt Sauce (ingredients listed separately) - ½ cup + ½ cup
  • Chicken thighs, boneless and skinless - 1 lb
  • Oil, cooking - 1 Tbsp
  • Chips, any gluten-free - for serving

Choose Cooking Method

Prep

  1. Quinoa - (Skip if made ahead for Monday.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
  2. 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)
  3. 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)
  4. Onions - Dice onions. (Can be done up to 5 days ahead)
  5. Cucumbers / Tomatoes / Parsley - Prep as directed. (Can be done 1 day ahead)
  6. Make tabbouleh - Combine onions, cucumbers, tomatoes, parsley, and quinoa with olive oil and lemon juice (portion for tabbouleh). (Can be done 1 day ahead)

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Make

  1. Heat grill to 425F / 218C degrees, keeping one part over direct heat and one part over indirect heat.
  2. Remove chicken from marinade, letting any excess drip off (discard marinade). Season chicken with some salt and pepper.
  3. 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).
  4. Transfer chicken to a cutting board. Let rest and cool slightly (~5 minutes) before slicing.
  5. Give tabbouleh a stir and season with some salt and pepper.
  6. Serve chicken over tabbouleh. Serve second portion of Lemon-Dill Yogurt Sauce over top or use it as dip for chips. Enjoy!

Prep

  1. Quinoa - (Skip if made ahead for Monday.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
  2. 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)
  3. 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)
  4. Onions - Dice onions. (Can be done up to 5 days ahead)
  5. Cucumbers / Tomatoes / Parsley - Prep as directed. (Can be done 1 day ahead)
  6. Make tabbouleh - Combine onions, cucumbers, tomatoes, parsley, and quinoa with olive oil and lemon juice (portion for tabbouleh). (Can be done 1 day ahead)

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Make

  1. Remove chicken from marinade, letting any excess drip off (discard marinade). Season chicken with some salt and pepper.
  2. 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).
  3. Transfer chicken to a cutting board. Let rest and cool slightly (~5 minutes) before slicing.
  4. Give tabbouleh a stir and season with some salt and pepper.
  5. Serve chicken over tabbouleh. Serve second portion of Lemon-Dill Yogurt Sauce over top or use it as dip for chips. Enjoy!

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