Moroccan Yogurt-Marinated Chicken Thighs

Ingredients

Ingredients

• 1.5 pounds boneless skinless chicken thighs
• 1 cup greek yogurt
• 2 lemons
• 3 tablespoons olive oil
• 2 tablespoons moroccan spice blend
• 1 teaspoon salt
• 2 garlic cloves

Instructions

1. In a large bowl, whisk together 1 cup Greek yogurt, juice and zest of 2 lemons, 3 tablespoons olive oil, 2 tablespoons Moroccan spice blend, 1 teaspoon salt, and 2 minced garlic cloves (optional for extra depth).
2. Add 1.5 pounds boneless skinless chicken thighs to the bowl, ensuring they are fully coated in the marinade. Cover and refrigerate for at least 1 hour, or up to 8 hours for maximum flavor.
3. Preheat a grill or oven to 400°F (200°C). If grilling, oil the grates; if baking, line a sheet pan with foil.
4. Remove chicken from marinade, letting excess drip off, and discard the marinade.
5. Grill or bake the chicken thighs for 6-8 minutes per side until the internal temperature reaches 165°F (74°C) and the exterior is golden and charred in spots.
6. Let the chicken rest for 5 minutes before serving. Pair with couscous, grilled vegetables, or a fresh salad.

Notes

For dairy-free, substitute coconut yogurt. Marinate longer for bolder flavor, but don't exceed 24 hours to avoid over-tenderizing the chicken. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently to keep moist.