Greek Grilled Chicken Legs & Potato Salad
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.
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.
Preheat barbecue to medium-low.
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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