Help support the small independant vendors of the historic St. Lawrence Market

Lemon Yogurt Chicken Thighs

Lemon Yogurt Chicken Thighs

 Serves: 3 - 4


  • 6 Boneless Skinless Chicken Thighs
  • 1 1/2 cusp plain Greek Yogurt
  • 1 Lemon, juiced
  • 2 Tsp lemon Zest (1 for the marinade the other for the dipping sauce)
  • 1 Tbsp Olive Oil
  • 4 cloves Garlic, crushed
  • 1 Tsp Paprika
  • 1 Tsp Herb de Provence
  • 1 Tsp Salt


  • Mix the 1 Cup yogurt with the seasonings place in a plastic bag with the chicken. Marinate for 2 hours to overnight.
  • Grill, sauté, skewer or bake until lightly browned and cooked through. (Internal temperature of 160 degrees on a meat thermometer)

For the dipping sauce: Mix ½ cup of Greek Yogurt with a pinch of salt, 1 Tsp of Harissa and 1 Tsp Lemon Zest


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