Servings: 4 Total time: 1 hour 25 min
1/2 cup Plain Greek Yogurt, 2%
1 1/2 tsp Extra Virgin Olive Oil
2 tsp Red Wine Vinegar
5 cloves Garlic (minced or pressed)
1 1/2 tbsp Fresh Oregano
1 tsp Turmeric
1/4 tsp Salt
1/8 tsp Red Pepper Flakes (optional)
2 lbs Chicken Thighs (boneless, skinless)
1 Lemon (cut into wedges)
2 cups Microwaveable Brown Rice
Do Ahead: In a large bowl, whisk together the yogurt, oil, vinegar, garlic, oregano, turmeric, salt, and red pepper flakes (if using). Add the chicken and stir to coat. Cover and marinate in the refrigerator for at least 1 hour or up to 8 hours.
To Cook: Preheat an outdoor grill or grill pan to medium-low heat. Oil the grates or grill pan and sprinkle chicken with salt and pepper, to taste. (If you don't have a grill, see the recipe notes for alternative cooking methods).
Grill the chicken for about 5 to 7 minutes on each side until golden brown and cooked through in the center of the thickest part of the chicken.
While the chicken cooks, microwave the rice.
Divide chicken and rice into portions. Finish with a squeeze of lemon on top.
Oven: You can also bake in the oven at 400°F for about 20 minutes.
Air Fry: To air fry the chicken, cook 400F for about 5 to 7 minutes on each side.
Credit: Recipe and photo adapted from skinnytaste.com.