Makes 6 portions | Serving size: one thigh 

Ingredients 

• 6 boneless skinless chicken thighs (about 1 ¾ pounds)
• 6 garlic cloves, grated on a Microplane or minced
• Juice and zest of 2 lemons
• 3 tablespoons extra-virgin olive oil, more for serving
• 2 tablespoons minced fresh parsley, more for serving
• 2 tablespoons minced fresh mint
• 1 tablespoon minced fresh thyme
• 1 tablespoon minced fresh oregano or marjoram
• 1 ½ teaspoons kosher salt, more as needed
• 2/3 cup plain Greek yogurt, preferably whole milk yogurt
• ¼ teaspoon ground black pepper 

Directions

1. Combine chicken with all but 1 teaspoon of the grated garlic (save that teaspoon for the yogurt sauce), the zest and juice of 1 lemon, oil, parsley, mint, thyme, and oregano. Cover and marinate for 15 to 30 minutes at room temperature; you can refrigerate it for up to 24 hours.
2. Heat grill or broiler. If grilling, cook chicken over high heat until charred in spots, four to seven minutes. Flip pieces and continue grilling until just cooked through, another four to seven minutes. If broiling, arrange a rack three to four inches from flame. Line a rimmed baking sheet with foil and spread chicken out in a single layer. Broil chicken, turning halfway through cooking, until well colored and charred in spots, four to seven minutes per side. Be careful that it doesn’t burn
3. While chicken cooks, place yogurt in a small bowl. Stir in the reserved grated garlic and lemon zest and season to taste with salt. Serve the chicken drizzled with olive oil, remaining lemon juice to taste, black pepper, and parsley, with the yogurt alongside for dipping. 

Nutritional Facts (for one serving) 

Sodium: 191 mg

Potassium: 153 mg

Phosphorus: 83 mg

Source: Adapted from The Seattle Times