Adapted from this Recipe
12 boneless, skinless chicken thighs
1/2 cup olive oil
1/4 heaping cup of plain Greek yogurt
3 Tablespoons fresh squeezed lemon juice
1/4 cup flat leaf parsley, chopped
2 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
Once I poured the marinade over the chicken I flipped each piece and made sure each thigh was coated well with the marinade, then placed in the fridge.
In the recipe I got this from it states that you should marinade the meat in the fridge for 2 hours, but I didn’t have 2 hours this time around, so I marinated it for 30 minutes…This is the 2nd time I have made this dish, so I DO recommend marinating it for the 2 hours. As the 1st time I marinated it for 4 hours and it tasted better to me, than when I marinated it for the 30 minutes. Thinking even marinating it overnight would make it even BETTER!
Preheat the oven to 400 degrees.
Grab a baking sheet and line it with foil and set aside
Heat a skillet or dutch oven over medium high heat and I coated the bottom of my pan with some olive oil, to help the chicken from sticking.
Let the thighs rest for a few minutes, then serve.