Despite its few ingredients, this succulent Greek-inspired chicken dish is packed with flavour and would be brilliant cooked on a barbecue, otherwise the oven works just as well.
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Despite its few ingredients, this succulent chicken dish is packed with flavour and would be brilliant cooked on a too.
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- Yields:
- 4 serving(s)
- Prep Time:
- 15 mins
- Cook Time:
- 30 mins
- Total Time:
- 45 mins
- Cal/Serv:
- 402
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Ingredients
-
2 limes
- 75 g
full-fat Greek yogurt
-
4 garlic cloves, crushed
-
4 sprigs oregano, leaves picked
-
12 skinless and boneless chicken thigh fillets, about 900g
- 50 g
pitted mixed olives, roughly halved
Directions
-
- Step 1Finely grate the zest of 1 lime into a large, non-metallic bowl and squeeze in the juice. Stir in the yogurt, garlic and plenty of seasoning. Finely chop most of the oregano and stir into the yogurt mixture. Next add the chicken and stir to coat. Cover and chill to marinade for at least 30min (up to 24hr).
- Step 2When ready to serve, preheat grill to high. Put a large rack in a large foil-lined roasting tin and arrange the chicken in a single layer on the rack (in batches if needed), making sure the fillets are opened out flat.
- Step 3Grill the chicken for about 6-8min on each side until golden and cooked through. Transfer to a serving dish, scatter over the olives and tear over the remaining oregano leaves. Serve with the remaining lime, cut into wedges, for squeezing over and a crisp salad.
Per serving:
- Calories: 402
- Protein: 41g
- Fat: 25g
- Saturates: 7g
- Carbs: 2g
- Total sugars: 1g
- Fibre: 1g
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