Recipe Manager
Home
Add Recipe
Calendar
Grocery List
Pantry
Import
Edit Recipe
Title
*
Description
This garlicky, herby chicken is full-flavored and very tender, thanks to its piquant yogurt marinade. It’s flexible, too — marinate the meat for as little as a couple of hours, or as long as overnight. And the chicken is just as good cooked under the broiler as it is on the grill (see Tip). You can serve this dish with almost anything, but it’s especially nice with pita or other flatbread and a big cucumber and tomato salad. And if you’re looking to substitute chicken breasts for the thighs, you can. Just watch them carefully; they’re likely to cook faster than the dark meat.
Ingredients
(one per line)
6garlic cloves, finely grated, pressed, or minced 2lemons, zested 1cup plain whole-milk yogurt 1/4cup chopped fresh cilantro, plus more sprigs for garnish 3tablespoons extra-virgin olive oil, plus more for serving 1 1/2tablespoons za’atar, plus more for serving 1tablespoon chopped fresh oregano or marjoram, plus more sprigs for garnish 1 3/4teaspoons salt 1/4teaspoon freshly ground black pepper 2 1/4pounds boneless, skinless chicken thighs
Directions
In a large bowl or container, stir together 5 of the grated garlic cloves, half the lemon zest, 1/3 cup yogurt, the cilantro, oil, za’atar, oregano or marjoram, salt and black pepper. Add chicken and toss until well coated. Cover and refrigerate for at least 2 hours or overnight. When ready to cook, light the grill to medium or heat your broiler with the rack 3 inches from the heat source. Remove chicken from bowl, shaking off any excess marinade, and grill or broil on one side until charred in spots, 5 to 8 minutes. Flip the chicken and grill or broil for another 5 to 8 minutes, until just cooked through. While the chicken is cooking, place remaining 2/3 cup yogurt in a small bowl. Stir in the reserve grated garlic clove and lemon zest, and season to taste with salt and pepper. Cut one zested lemon in half and set aside for serving (save the other zested lemon for another use). To serve, place chicken on a serving platter and drizzle with olive oil and a large squeeze of the zested lemon. Top with cilantro and oregano or marjoram sprigs and serve with yogurt sauce.
Notes
If you’re broiling instead of grilling, you can line your sheet pan with foil for easier clean up. Don’t use parchment paper, it may burn.Best served with Salad-E Shirazi (Persian Cucumber, Tomato and Onion Salad) & pita/flatbread
Source URL
Image URL
Upload Photo
(JPEG, PNG, or WebP, max 10MB)
Prep Time (min)
Cook Time (min)
Servings
Rating
—
1 — ★
2 — ★★
3 — ★★★
4 — ★★★★
5 — ★★★★★
Difficulty
—
Easy
Medium
Hard
Cuisine
Categories
(comma-separated)
Nutritional Info
(optional)
+ Add Row
Save Recipe
Cancel
0
timers