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This Mediterranean herb chicken and potatoes recipe is perfect for a weekday dinner. Made with a premixed rub and cooked on the grill, it’s full of flavor.
The list of ingredients for this dish is fairly small and very simple. I like making this using chicken thighs because they are more flavorful than breasts and come out much juicier. They are also cheaper which is usually a plus for most! Boneless, skinless thighs will work best.
The second key ingredient is the yogurt. And be sure you’re getting a PLAIN Greek yogurt and not a flavored one. The yogurt is used in the marinade and helps tenderize the meat. It’s not overpowering and won’t turn it to mush, but it will tenderize it just enough.
I used a Mediterranean Herb rub from Weber Grills for this recipe. Yes you can mix your own but I like it this one a lot and it makes the job much easier and quicker. We’ll also need some fresh lemons and of course, the potatoes.
Let’s Get To Work
Start by trimming off any bigger pieces of fat from the thighs. You don’t have to remove everything, just focus on the bigger ones. Then squeeze the juice from 1 lemon over the thighs and mix them. Season the thighs thoroughly with the Weber Grills Mediterranean rub, making sure to cover both sides. Take the yogurt and mix it in with the chicken. Be sure it’s coated thoroughly with the yogurt AND the seasoning.
It’s important to let the chicken marinade for at least an hour in the yogurt and seasoning mix. You want to give it time to start breaking down the chicken and getting it super tender. And make sure it’s in the refrigerator.
While the chicken is marinating, let’s get started on the potatoes. I like using regular Idaho potatoes but you can use any kind you like. Cut up the potatoes into bite size pieces and put them in a pan filled with cold water for 30 minutes. The water will start to pull out some of the starch from the spuds which in turn will help crisp them up later.
Drain the water from the potatoes and pat them dry. THIS IS VERY IMPORTANT! That is if you want a nice crispy finish.
Toss the potatoes in olive oil and season with salt and pepper. Don’t skimp on the salt either. Potatoes need that salt!
Set the grill for dual zone cooking with a direct and indirect zone at 450 degrees. Put the potatoes in a veggie pan or holder and place on the indirect side of the grill.
These will take about 40-60 minutes to cook and that’s why they go on the grill before the chicken. Toss the potatoes in the pan every 15 minutes or so. This will ensure they get nicely browned on all sides. I’m cooking these on the Big Green Egg grill using the EGGspander accessory which allows for dual zone cooking on the egg.
I like to add the chicken once the potatoes are nicely browned but not quite done yet. The chicken thighs will take about 10-15 minutes to grill at 450 degrees. Add the chicken thighs to the direct side of the grill and close the lid. Flip them over after 5 minutes and continue flipping every 5 minutes until done.
And you’ll know they are done when they hit 165 degrees internal temperature. Remember, always cook to temperature and you’ll have perfectly cooked proteins each and every time. And I must say, there’s just something special about a char grilled chicken thigh. I mean, come on! Look at it!
After the chicken is done cooking, remove it from the grill and let it rest for a few minutes. The time spent resting will allow the juices to redistribute inside the chicken. Plate the thighs with the potatoes and top with some fresh dill. Oh yeah, don’t forget the yogurt dipping sauce. It’s an easy mix of greek yogurt, fresh lemon juice and dill. Really brightens up the dish!
Check out the full start to finish video from my Instagram page. A printer friendly version is below.
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Mediterranean Herb Chicken
- 1 lb Boneless, skinless chicken thighs
- 2 cups Greek yogurt, plain
- 2 Lemons
- 1 lb Potatoes
- 2 tbsp Weber Grills Mediterranean Herb Rub
- 1 tsp Salt
- 1 tsp Pepper
- 1 tbsp Olive oil
- 1/4 cup Fresh chopped dill
- Squeese the juice from 1 lemon over the chicken thighs and mix
- Seson the chicken thighs with the Mediterranean Herb seasoning
- Mix in 1 cup of the Greek yogurt in the seasoned chicken. Place in refrigerator for 1 hour
- Cut the potatoes into bite size pieces and soak in cold water for 30 minutes
- Drain, pat dry, toss in olive oil and season with the salt and pepper
- Set the grill for direct and indirect cooking at 450 degrees
- Roast the potates on the indirect side, tossing them every 10 minutes
- After 30-40 minutes, place the chicken thighs on the direct side
- Grill direct and flip every 5 minutes until done. When chicken is at 165 degrees internal temperature
- Remove the chicken and potatoes from grill and set aside to rest
- Mix the remaining 1 cup yogurt with the juice from the second lemon and the chopped dill
- Serve the sauce with the chicken and potatoes
Check out the Recipe page for other tasty ideas!