Place the chicken thighs in a large zip-top bag or a food storage container with a lid.
10 Boneless Skinless Chicken Thighs
Add all of the remaining ingredients to the chicken.
½ cup Plain Greek Yogurt, ⅓ cup Olive Oil, 2 tablespoon Garlic, 2 tablespoon Dried Oregano, 2 teaspoon Dried Coriander, 2 teaspoon Dried Basil, 2 Lemons, 2 teaspoon Salt, 1 teaspoon Black Pepper
Mix all of the ingredients and ensure that all of the chicken is thoroughly coated.
Allow the chicken to marinate in the fridge for at least 1 hour, or up to 24 hours maximum.
After marinating, remove the chicken from the marinade and discard the marinade.
For cooking on a grill pan: Heat the pan to medium high heat. Coat the pan in a thin layer of oil. Cook the chicken for approximately 6 minutes on each side or until it reaches a minimum internal temperature of 165° Fahrenheit.
For cooking on a grill: Heat the grill to 400° Fahrenheit. Lightly oil the grates, then grill the chicken for approximately 6 minutes on each side or until it reaches a minimum internal temperature of 165° Fahrenheit.