Mediterranean Herb-Grilled Chicken Thighs

by Sefe Vasquez-23 August 2026Medium

Servings2

Juicy boneless chicken thighs marinated in a Mediterranean-inspired blend of olive oil, lemon, garlic, and herbs, then pan-grilled and served with a simple garlicky yogurt drizzle. High in protein, carnivore-friendly, and free of seed oils.

Method

0
Mince the garlic and finely chop the fresh parsley.
1
In a bowl, combine 2 tbsp olive oil, lemon juice, minced garlic, salt, black pepper, dried oregano, dried thyme, and smoked paprika to form a marinade.
2
Pat the chicken thighs dry and add them to the marinade, turning to coat well. Cover and let sit for at least 15 minutes (or up to 2 hours in the fridge).
3
While the chicken marinates, mix Greek yogurt with 10 ml olive oil and half of the chopped parsley. Season lightly with salt and black pepper to taste; set aside as a drizzle.
4
Heat a ridged grill pan or heavy skillet over medium-high heat.
5
Place the marinated chicken thighs in the hot pan and cook for 6-8 minutes per side, or until well browned and the internal temperature reaches 75°C.
6
Remove the chicken from the pan and let rest for 5 minutes, then slice if desired.
7
Serve the grilled chicken thighs topped with the yogurt drizzle and sprinkle with the remaining chopped parsley.