Ingredients:

  • 4 large Boneless, Skinless Chicken Breasts or Thighs (approx. 700g / 1.5 lb)
  • 1/2 cup (120 ml) Full-Fat Plain Greek Yoghurt
  • 1/4 cup (60 ml) Extra Virgin Olive Oil
  • 2 tablespoons (30 ml) Fresh Lemon Juice
  • 1 tablespoon (15 ml) Dijon Mustard
  • 4 cloves Garlic, finely minced (Approx. 20g)
  • 1.5 teaspoons (7.5g) Kosher Salt
  • 1 tablespoon (15ml) Dried Oregano
  • 1 teaspoon (5ml) Smoked Paprika
  • 1/2 teaspoon (2.5g) Black Pepper, freshly ground
  • 1/4 teaspoon (1.25g) Pinch of Chilli Flakes (optional)

Instructions:

  1. Uniform the Chicken: If using breasts, place them between two sheets of cling film or parchment paper. Using a meat tenderiser or rolling pin, gently pound the thicker end of the breast until it is a uniform thickness (about 1 inch / 2.5 cm). This ensures even cooking.
  2. Mix the Marinade: In a large bowl, whisk together the yoghurt, olive oil, lemon juice, Dijon, and minced garlic (the 'wet' ingredients).
  3. Add the Seasoning: Whisk in the salt, pepper, oregano, smoked paprika, and chilli flakes until fully combined.
  4. Coat the Chicken: Place the prepped chicken pieces into the marinade. Use your hands to ensure every surface is fully coated.
  5. Marinate (The Waiting Game): Transfer the chicken and marinade into a zip-top bag or seal the bowl tightly. Refrigerate for a minimum of 2 hours, or up to 8 hours. Do not leave it in the marinade for over 24 hours.
  6. Pre-Heat and Clean: About 20 minutes before cooking, pre-heat your grill to medium-high heat (approx. 400°F / 200°C). Clean the grates thoroughly with a brush and oil them lightly using tongs and a paper towel dipped in oil.
  7. Remove Excess Marinade: Before placing the chicken on the grill, lift the pieces out of the mixture, allowing the bulk of the marinade to drip off. A thin coating is great, but big clumps of yoghurt will burn quickly.
  8. Sear: Place the chicken over the direct heat zone. Cook for 5–7 minutes per side, turning only once to develop a fantastic char and grill marks.
  9. Finish Indirectly (Optional but Recommended): If the chicken is well-seared but not yet fully cooked, move it to the cooler (indirect) side of the grill. Cover the grill and allow it to finish cooking gently.
  10. Check for Doneness: Using an instant-read thermometer, check the thickest part of the chicken. It is done when the internal temperature reaches 165°F (74°C).
  11. The Crucial Rest: Transfer the cooked chicken to a clean cutting board. Tent it loosely with foil and let it rest for a full 5 minutes. This allows the juices to redistribute, ensuring supreme tenderness.
  12. Slice and Serve: Slice against the grain if using breasts, or serve whole if using thighs.