GREEK POTATO SALAD AND CHICKEN THIGHS
INGREDIENTS
1 cup plain yogurt 0% M.F.
1 teaspoon lemon zest
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon minced fresh oregano leaves
4 chicken legs
1 lb red bell potato
2 tablespoons fresh dill, minced
3 green onions, sliced
PREPARATION
STEP 1
In a large bowl, combine yogurt, lemon zest, garlic, salt and pepper. Reserve 125 ml (1/2 cup) of the mixture. Add oregano and chicken legs to remaining mixture. Mix to coat well. Cover and refrigerate 30 minutes to one day.
STEP 2
In a medium saucepan, add potatoes and cover with water. Bring to a boil covered. Remove lid and cook until potatoes are easily pierced with a knife or fork, 10 to 12 minutes.
STEP 3
Drain and run in cold water until potatoes are cooled. Cut potatoes in half and mix with reserved yogurt sauce, dill and green onions in medium bowl.
STEP 4
Preheat barbecue to medium-low heat. Add chicken thighs and cook 22 to 24 minutes, turning halfway through cooking, until internal temperature is 70°C (165°F). Serve with potato salad.