Greek Grilled Chicken Thighs with Easy Tzatziki

When I know I’ve got a busy day ahead of me I try to plan a meal where the majority (if not all) of the prep is in advance. And these marinaded grilled chicken thighs are a perfect solution for when you want a fabulous homemade meal that comes together quickly.

The Greek yogurt in the marinade really tenderizes and tangifies (is that a word?) the rich meaty chicken thighs which pair perfectly with the fresh, creamy tzatziki. For a full Greek menu serve them with my delicious Greek Cucumber Salad (click button below for recipe) and some homemade pita or naan bread. You’ll have a meal fit for a Greek goddess!

Greek Grilled Chicken Thighs


  • 2 lb boneless, skinless chicken thighs

For the Marinade:

  • 1/4th cup olive oil
  • 1/4th cup Greek yogurt (I prefer full fat)
  • Zest and juice of 1 lemon
  • 2 Tbsp red wine vinegar
  • 1 tsp honey
  • 1/4th tsp ground cumin
  • 2 tsp dried oregano 
  • 1 tsp salt
  • ½ tsp black pepper 


  • Combine all marinade ingredients and mix together until well combined. 
  • Place chicken thighs in a plastic freezer bag and pour marinade over. Marinade for 4-6 hours or overnight. 
  • Heat a grill over high heat for 5-10 minutes. 
  • When the grill is HOT, place chicken thighs on and grill on high heat for 5-6 minutes with the lid closed. 
  • Flip the chicken thighs and grill with the lid closed for another 5-6 minutes or until they reach an internal temperature of 165F. 
  • Remove from the grill to a baking sheet lined with foil and allow to rest for at least 5 minutes before slicing. 
  • Serve with Tzatziki and enjoy!

Easy Tzatziki

The key to great Tzatziki is making sure you thoroughly drain the cucumber before mixing it into the yogurt. This ensures your tzatziki isn’t too watery but still gets all that cucumber freshness.


  • 1 English cucumber
  • 1 ½ cup Greek yogurt (I use full fat)
  • Zest and juice of 1 small lemon
  • 2 Tbsp fresh dill, chopped 
  • 1 Tbsp fresh mint, chopped
  • 2 Tbsp olive oil 
  • ½ tsp salt 
  • 1-4 cloves of garlic, crushed (this is personal preference. I like a more potent, spicy tzatziki so I use 3-4 cloves of garlic, for a more mild flavor stick to just 1)


  • Grate a whole English cucumber and place in a small colander placed over a bowl or plate (to catch the access liquid).
  • Give the grated cucumber a good squeeze and then put into the fridge for at least 30 minutes to overnight to allow all the excess moisture to drain.
  • In the meantime, mix all of the remaining ingredients together and put in the fridge to let the flavors meld.
  • Once the cucumber has been sufficiently drained, give it another squeeze and then put on a paper towel and squeeze again to let the paper towel absorb any remaining liquid.
  • Add the grated cucumber to the yogurt mixture and put back in the fridge.
  • Let the Tzatziki sit for at least 30 minutes before serving.
  • Taztziki will last up to 4 days in the fridge.
  • Enjoy!
Pair it with my easy Greek cucumber salad recipe and homemade pita bread or naan.


  1. The marinade sounds really tasty!

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