Zesty Greek Chicken with Mint
Infuse your dinner table with Mediterranean flair with this Zesty Greek Chicken with Mint! Juicy, tender boneless chicken thighs are marinated in a vibrant blend of zesty lemon juice, earthy cumin, coriander, and fresh mint, then perfectly grilled to golden perfection. The recipe showcases authentic Greek flavors, balanced with a creamy homemade mint yogurt sauce for an irresistibly refreshing finish. Ready in just 35 minutes, this dish is both quick to prepare and bursting with flavor, making it a perfect choice for busy weeknights or weekend cookouts. Serve it alongside warm pita bread or fluffy rice for a complete meal that will transport your taste buds straight to the sunny shores of the Mediterranean!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken thighs
- 3 tablespoons Lemon juice
- 4 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 2 tablespoons Fresh mint leaves, finely chopped
- 1 teaspoon Dried oregano
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 4 tablespoons Greek yogurt
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 4 servings Pita bread or rice (optional, for serving)
Instructions
In a medium mixing bowl, whisk together the lemon juice, olive oil, minced garlic, mint, oregano, cumin, coriander, salt, and black pepper to create the marinade.
Place the chicken thighs in a large resealable plastic bag or shallow dish, and pour the marinade over them. Ensure the chicken is well coated. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 1 hour (or up to 8 hours for deeper flavor).
Preheat a grill, grill pan, or large skillet over medium-high heat. Lightly oil the grates or pan surface to prevent sticking.
Remove the chicken from the marinade, allowing any excess to drip off. Discard the remaining marinade.
Grill or cook the chicken thighs for 5-6 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown with slightly charred edges.
While the chicken is cooking, prepare the Greek yogurt sauce by stirring 2 tablespoons of finely chopped mint into the yogurt. Add a pinch of salt and mix well. Set aside.
Once cooked, transfer the chicken to a serving platter and let it rest for 5 minutes to retain its juices.
Garnish the chicken with freshly chopped parsley. Serve with the mint yogurt sauce on the side, along with pita bread or rice if desired.
Nutrition Facts
Calories |
2080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.3 g | 136% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 4029 mg | 175% | |
| Total Carbohydrate | 143.3 g | 52% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 5.4 g | ||
| Protein | 131.7 g | 263% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 273 mg | 21% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1485 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
