Grilled Herb-Lemon Chicken Thighs With Cucumber-Yogurt Dipping Sauce

Makes 6 servings

What You Need

1 Tablespoon dried thyme
1 Tablespoon dried oregano
1 Tablespoon ground cumin
1 teaspoon onion powder
1/2 teaspoon pepper
1 teaspoon salt, divided
1 lemon, halved
12 bone-in chicken thighs, skin removed
1 cup cucumber, peeled, seeded, and shredded
1 cup plain low-fat Greek yogurt
2 Tablespoon chopped fresh dill
11/2 Tablespoon lemon juice
1/2 teaspoon salt
2 garlic clove, minced

What to Do

  1. Combine first 5 ingredients and 1/2 teaspoon of salt; stir until blended. Rinse chicken, and pat dry; Rub lemon halves on all sides of chicken thighs, squeezing lemon juice from lemon. Rub seasoning mixture over chicken. Place chicken in a zip-top plastic freezer bag. Seal and chill 2 hours.
  2. Meanwhile, combine cucumber, yogurt, lemon juice, remaining 1/2 teaspoon salt, and garlic cloves, stirring well. Chill until ready to serve.
  3. Preheat grill to 350˚ to 400˚ (medium-high) heat. Remove chicken from bag, discarding bag.
  4. Grill chicken, covered with grill lid, 8 to 10 minutes on each side or until a meat thermometer interested into thickest portion registers 180˚. Serve with Cucumber-Yogurt Dipping Sauce.

Recipe from Scott Jones
© Copyright 2011 Jones Is Hungry LLC All Rights Reserved



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