Greek-Style Grilled Chicken Thighs (With Tzatziki!)

Craving something fresh, flavorful, and just exotic enough to make it seem like you put effort in? These Greek-style grilled chicken thighs are calling your name. They’re juicy, loaded with herbs, and paired with a cool, creamy tzatziki that you’ll want to eat with a spoon. (And yes, you’re allowed.)

This is the kind of meal that makes people go, “Wait, you made this?” Yup. You did. And you didn’t even break a sweat.

What’s So Special About These?

One word: marinade. This one’s heavy on the lemon, garlic, and oregano—aka the holy trinity of Greek flavors. It soaks into the thighs like a vacation soaks into your soul.

Then there’s tzatziki, the MVP of sauces. It’s creamy, garlicky, and makes everything taste like it belongs on a mezze platter with olives and pita chips.

Also, thighs. Always thighs. They’re forgiving, flavorful, and grill like a dream. No stress, no dry meat.

You’ll Need These Ingredients

No weird stuff here—just real, delicious basics:

For the chicken:

• 6 skin-on, bone-in chicken thighs
• Juice of 2 lemons
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper

For the tzatziki:

• 1 cup plain Greek yogurt (full fat = full flavor, FYI)
• 1/2 cucumber, grated and squeezed dry
• 1 clove garlic, grated
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt to taste
• Chopped fresh dill (optional but highly encouraged)

How to Bring This Greek Fantasy to Life

1. Marinate the chicken

In a big bowl or ziplock bag, mix lemon juice, olive oil, garlic, oregano, salt, and pepper. Add the chicken and toss to coat. Cover and marinate in the fridge for at least 1 hour, or up to overnight if you’ve got your life together.

2. Make the tzatziki

Mix all the tzatziki ingredients in a bowl. Don’t skip squeezing the cucumber or you’ll end up with tzatziki soup. Chill it in the fridge while the chicken marinates. It gets better with time.

3. Preheat your grill

Medium-high heat is perfect. Oil the grates so your chicken doesn’t stick and scream.

4. Grill time

Place thighs skin-side down first. Grill for 6–8 minutes per side, flipping once. You’re looking for crispy skin and juicy insides. Aim for an internal temp of 165°F.

5. Let it rest

Give the chicken a 5-minute break before serving. It’s been through a lot.

6. Serve with tzatziki

Pile it on. No one ever said “Ugh, too much tzatziki,” and if they did…we don’t need that kind of negativity.

What to Serve It With (Besides a Big Fork)

• Grilled pita or flatbread
• Lemon rice or orzo salad
• Chopped Greek salad with cucumbers, olives, and feta
• Roasted potatoes tossed with olive oil and oregano

A Few Common Missteps

• Not marinating long enough. Lemon needs time to do its magic.
• Skipping the oil on the grill. Unless you like your chicken in shredded form.
• Watery tzatziki. Always squeeze that cucumber. Always.

FAQs Because We Know You’re Thinking It

Can I use boneless thighs?
Sure, just reduce the cooking time a bit. But the skin-on kind really brings the flavor party.

Can I make the tzatziki ahead?
Yes! It actually tastes better after chilling for a couple of hours. Just give it a quick stir before serving.

What if I don’t have fresh dill?
You can skip it. But if you can get your hands on some, it seriously levels up the sauce.

Final Thoughts

This dish tastes like it came from a seaside taverna, but you made it in your backyard or tiny kitchen. No passport required.

Greek-style grilled chicken thighs are tangy, herby, and totally satisfying—especially with that tzatziki dripping off the side. It’s light enough for summer but flavorful enough to eat year-round.