Greek Grilled Chicken Legs & Potato Salad

Greek Grilled Chicken Legs & Potato Salad

1-hour recipe Serves 4
This Mediterranean-inspired meal is perfect for summer. For this grilled chicken leg recipe, let your chicken marinate while you prepare the yogurt and fresh herb potato salad. Plate charred grilled chicken with tender potatoes salad dressed in fresh herbs, zesty lemon and creamy yogurt sauce.
1-hour recipe Serves 4


Prep: 10-minute | Cook: 35-minute
  • 1

    Combine yogurt, lemon zest, garlic, salt and pepper in a large bowl. Reserve 1/2 cup of yogurt mixture and set aside. Stir oregano into remaining yogurt mixture. Add chicken and toss to coat. Cover and refrigerate for 30 minutes or up to 1 day.

  • 2

    Meanwhile, place potatoes in a medium pot and cover with water. Bring to a boil. Reduce heat to medium-low and cook until potatoes are tender, about 10 to 12 minutes. Drain and run under cold water until cool. Cut potatoes in half and transfer to a large bowl. Add reserved yogurt sauce, dill and green onions.

  • 3

    Preheat barbecue to medium-low.

  • 4

    Oil grill. Barbecue chicken, lid closed, until an instant-read thermometer inserted into the thickest part reads 165°F, about 12 minutes per side. Serve with potato salad.

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Last updated: March 5th, 2021

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