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Garlic And Herb Grilled Chicken / www quichentell.com

Garlic And Herb Grilled Chicken

Quiche 'n' Tell
Super easy, herbaceous and garlicky oven-grilled chicken with a creamy yoghurt sauce
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 4


For the chicken

  • 4 full chicken thighs skinned and trimmed of fat and membranes
  • 6-8 cloves of garlic
  • 1 ½ tsp dried thyme
  • 1 tsp dried oregano
  • 1 ½ tsp smoked paprika mild, or 1 tsp chilli powder
  • 1 tsp cumin powder
  • ½ tsp cinnamon powder
  • 1 tsp extra virgin olive oil
  • 1 ½ tbsp olive oil
  • 3 tbsp fresh coriander roughly chopped
  • 3 tbsp lemon juice
  • Salt

For the yoghurt sauce

  • 300 g Greek yoghurt or natural yoghurt drained of whey in a cheesecloth and
  • 1 garlic clove grated
  • ½ tsp cumin powder


  • Wash the chicken thighs and pat dry with kitchen towels.
  • Using a sharp knife, make a few slashes on both sides of the chicken. This will help the marinade permeate the chicken.
  • Using a mortar and pestle, gently pound the garlic with the salt, herbs and spices. Mix in the olive oils and lemon juice.
  • Place the chicken in a wide bowl and pour the marinade over. Rub it well into the chicken. Cover the bowl with cling film and refrigerate overnight or at least for a couple of hours.
  • Preheat the broiler or grill in the oven and spray a baking sheet lightly with oil or baking spray or line with foil.
  • When the oven is very hot, arrange the chicken thighs on the tray, pour any excess marinade over and place on the highest rack. This will help brown the chicken.
  • Cook for 10-12 minutes or till the chicken appears well charred and cooked. Turn over and similarly cook the other side till done. Pierce with a toothpick to check if the juices run clear, a sign to show the doneness of the chicken. Serve with the yoghurt sauce on the side.
  • To make the yoghurt sauce, whisk the grated garlic and powdered cumin into the yoghurt and chill.


Cooking time does not include time taken for marination.