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Mediterranean Herb Chicken

Prep Time2 hrs
Cook Time1 hr


  • 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