Boneless skinless chicken thighs become even more tender and flavorful when marinated in quality probiotic yogurt. You can prep this chicken a day in advance and marinated it overnight. Enjoy baking it in your oven or on the grill in the summer months.

INGREDIENTS
1 cup Alexandre Family Farm A2/A2 grass-fed yogurt
4 garlic cloves, grated or minced
1 Tbsp Za’atar spice
1 lemon, zest and juice
½ tsp of sea salt
¼ tsp of black pepper
Fresh herbs of parsley, dill, cilantro or mint to garnish

INSTRUCTIONS
Preheat oven to 400 degrees, convection setting.

In a large bowl, combine yogurt, garlic, spice, lemon zest (reserve juice for later), salt and pepper. Stir to combine.

Add chicken thighs to yogurt marinade and toss to fully coat. Cover and refrigerator for 3 hours or overnight, up to 24 hours. Remove chicken from refrigerator 30 minutes before cooking.

Line baking sheet with parchment paper and arrange chicken thighs. Bake for 30-35 minutes.

Transfer chicken thighs to platter or dinner plates. Squeeze lemon juice over them. Garnish with fresh herbs and additional sea salt and fresh cracked pepper to taste. For additional flavor, serve with Mediterranean Cucumber Tzatziki Sauce made with Alexandre Family Farm A2 whole milk yogurt.

NOTES
If you don’t have convection setting on your oven, turn the temperature up to 425 degrees. You can grill the chicken thighs instead of baking. Grill for 8-10 minutes on each side, depending on the size and thickness of thighs (for small, thin thighs, they will grill in 6-8 minutes each side).