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|1||In a medium bowl, add the yogurt, garlic, lemon juice, olive oil, oregano, salt, and pepper. Add the chicken and coat thoroughly, cover in plastic and refrigerate 1-3 hours.|
|2||Grate the cucumber with a fine grater into a small bowl. Add all other ingredients and mix until smooth.|
|3||With grill brush, clean grill grates then season with oil. Preheat grill to medium-high. Once the grill is hot, place marinated thighs onto grate Grill on direct heat for 25-30 minutes turning every 5-7 minutes. Grill until the internal temperature of the chicken reaches 165°.|
When finished, let it rest for 5 minutes and cut into thin strips.
The yogurt in the marinade helps tenderize the chicken and draw the flavor into the thighs. You can also make this as a wrap or sandwich by adding your favorite pita bread or naan bread. The herbs and freshness of the salad pairs perfectly with a chilled glass of Sonoma Coast Sauvignon Blanc.