Dill & Onion Yogurt-Brined Chicken Thighs

PREP TIME: 10 minutes active, plus at least 30 minutes of resting

COOK TIME: 20 minutes

YIELD: 8 servings

To prepare the marinade, mix 1 cup Greek yogurt, 3 TBSP lemon juice, 2 TBSP fresh dill, kosher salt, and black pepper in a large bowl. Add the chicken and sliced onion and toss to coat evenly. Cover and let sit at least 30 minutes at room temperature, or make ahead and refrigerate overnight.

Preheat the grill to medium-high heat (400-450°F) and brush the racks with 2 TBSP of the oil.

Remove the chicken thighs from the yogurt mix, scraping any excess marinade off with a spatula. Place on the grill, skin side down, and cook for 2-3 minutes–the skin should show very visible grill marks. Turn 90 degrees and cook another 3-4 minutes, then flip, turn the heat down to medium, and cook skin-side up until internal temperature reaches 165°F.

While the chicken cooks, heat a skillet or vegetable pan on the grill. Strain the onions from the marinade, then toss in the remaining olive oil and griddle them, stirring occasionally, until they’re starting to char–if they start to stick to the pan, stir in a little extra oil. Season with salt and pepper and set aside.

Once cooked, remove the chicken from the grill, cover with foil, and let rest for 10 minutes while you prepare the yogurt sauce.

In a small bowl, combine the remaining 1 cup Greek yogurt with 2 TBSP lemon juice, lemon zest, and 2 TBSP chopped dill. Stir to combine, season with salt and pepper, then add additional lemon juice to thin the sauce to a desired consistency. For a less tangy sauce, substitute some of the lemon juice with water.

Garnish the chicken with fresh dill and the onions and drizzle with the yogurt sauce or serve on the side!

NOTE: Chicken thighs are a favorite for the grill–they love the heat, and don’t dry out as quickly as other cuts, especially when marinaded. The here yogurt adds a little moisture, and seals in the tanginess of the lemon and dill. Grill alongside a mix of summer vegetables like peppers and squash or heart greens like broccoli rabe and serve with California wild rice for an easy, full-flavored summer meal.

Recipe Courtesy of James Collier / Paprika Studios