Step 1

Place yogurt, lemon zest, lemon juice, olive oil, garlic, onion powder, cumin, oregano, paprika, parsley, and salt and pepper in a large bowl*Whisk until fully combined.

Step 2

Place chicken thighs in the bowl and make sure that they are fully submerged in the marinade.

Step 3

Cover with plastic wrap and place in the fridge for at least 4 hours or preferably overnight for up to 12 hours.

Step 4

When you are ready to cook, remove the chicken from the marinade onto a plate, making sure to scrape off any excess marinade. Season chicken pieces lightly with ½ teaspoon salt and ¼ teaspoon pepper on each side. Discard the marinade.

Step 5

Preheat a gas grill to medium-high heat (450 degrees F).

Step 6

Clean grill grates and generously brush with vegetable oil.

Step 7

Grill chicken thighs for 8-10 minutes, turning once until the internal temperature reaches 165 degrees when a thermometer is inserted in the thickest part of the meat.

Step 8

Transfer the now cooked chicken onto a plate, cover with aluminum foil and let it rest for 5-7 minutes before serving.

Step 9

Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper and set it aside.

Step 10

Place chicken thighs on the sheet and bake for 18-22 minutes or until a thermometer inserted into the meat registers 165 degrees F.

Step 11

Remove from the oven and onto a plate. Cover with aluminum foil and let them rest for 5 minutes before slicing and/or serving.

Step 12

Heat 1 tablespoon of vegetable oil in a large skillet (10 or 12-inch cast iron skillet or a skillet grill is ideal) over medium-high heat.

Step 13

When it is simmering hot, place the chicken pieces in the skillet, making sure not to overcrowd the pan.

Step 14

Cook, turning once until they are fully cooked, 10-12 minutes, or until a digital thermometer inserted in the center of a thigh registers 165 degrees F.

Step 15

Remove the chicken thighs from the skillet and onto a plate; cover with aluminum foil and let it rest for 5-10 minutes before serving.