• Serves 4
  • 2.5 hours
  • Difficulty Easy
  • 10 Ingredients


Quick dinner idea and great for those warmer nights!

Ingredients (serves 4)

  • 800 grams boneless chicken thighs
  • ---- Marinade ----
  • 1/2 teaspoon smoked paprika
  • 8 tablespoons Greek youhurt
  • 2 small cloves garlic, crushed
  • 1 lemon ,zested and juiced
  • 3 tablespoons mint sauce
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • salt and pepper


  1. Combine all marinade ingredients in a bowl
  2. Retain 4 tablespoons of marinade aside to serve
  3. Add chicken to marinade, toss to coat thoroughly
  4. Allow chicken to sit in the marinade for at least 2 hours
  5. Remove chicken and discard marinade
  6. Cook chicken on a hot BBQ or fry pan for approximately 5 minutes per side or until cooked through
  7. Serve with a greek salad and reserved sauce


Prepare the marinade in the morning if you wish and it doesn't take long to cook the chicken and prepare the salad. I cooked mine in a fry pan but The BBQ gives the chicken a darkened crispy coating.

  • Yummy looks great and quick and easy… nice casual
    Spring dinner


  • Sounds and looks amazing – does this marinade tenderize the chicken?


  • Love these marinade flavours!


  • Looks amazing and the flavours, fantastic!


  • Love the flavours of your chicken!


  • So Mediterranean I love Greek food and this recipe is fantastic


  • This looks so yumny


  • This sounds amazing, simple and full of flavour. I will have to try this recipe and maybe give some to my Greek mother-inlaw to try and impress her.


  • This looks really simple and sounds very yummy.


  • This looks very yummy, thanks for sharing.


  • Oh wow, this will tick some boxes for the weekend.


  • How good does this look?! Just found Monday nights dinner for the family


  • Not sure with the mint sauce, I would prefer the real stuff.

    • I love both mint sauce and fresh mint – winning with both. :)


  • I’ve no mint sauce at home. Could I use fresh mint from the garden ?


  • A chicken dish I would eat in every season – thanks for the recipe.


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