Lebanese chicken with aromatic spices (Printable Version)
Aromatic marinated chicken with zesty yogurt sauce and fresh vegetables
# What You Need:
→ Chicken Marinade
01 - 4 boneless, skinless chicken thighs (about 1.3 pounds)
02 - 3 tablespoons plain Greek yogurt
03 - 2 tablespoons extra virgin olive oil
04 - 3 cloves garlic, minced
05 - Juice of 1 lemon
06 - 1½ teaspoons ground cumin
07 - 1½ teaspoons ground coriander
08 - 1 teaspoon ground paprika
09 - ½ teaspoon ground cinnamon
10 - ½ teaspoon ground turmeric
11 - 1 teaspoon salt
12 - ½ teaspoon freshly ground black pepper
→ Herby Yogurt Sauce
13 - 7 ounces plain Greek yogurt
14 - 1 small garlic clove, finely grated
15 - 2 tablespoons chopped fresh mint
16 - 2 tablespoons chopped fresh parsley
17 - 1 tablespoon lemon juice
18 - ½ teaspoon salt
19 - Freshly ground black pepper, to taste
→ Serving
20 - 1 red onion, thinly sliced
21 - 1 small cucumber, sliced
22 - 2 tomatoes, sliced
23 - Fresh parsley leaves
24 - Lemon wedges
# How To Make:
01 - Combine Greek yogurt, olive oil, minced garlic, lemon juice, cumin, coriander, paprika, cinnamon, turmeric, salt, and pepper in a large mixing bowl. Add chicken thighs and toss to coat evenly. Marinate for at least 30 minutes, or overnight in the refrigerator for optimal flavor penetration.
02 - Preheat oven to 400°F or heat a grill pan over medium-high heat. Line a baking sheet with parchment paper if oven-roasting.
03 - Remove excess marinade from chicken. Arrange thighs on prepared baking sheet or grill pan. Roast or grill for 30-35 minutes, turning once halfway through, until golden brown and cooked through (internal temperature reaches 165°F).
04 - While chicken cooks, mix Greek yogurt, grated garlic, mint, parsley, lemon juice, salt, and pepper in a small bowl until thoroughly combined. Refrigerate until ready to serve.
05 - Arrange cooked chicken on a serving platter. Garnish with sliced onion, cucumber, tomatoes, parsley, and lemon wedges. Serve with herby yogurt sauce on the side.
# Expert Advice:
01 -
- The yogurt marinade transforms chicken into impossibly tender meat that practically falls apart at the touch of a fork.
- Every bite delivers layers of warm spices followed by the bright coolness of herbed yogurt sauce.
- This recipe makes enough for a feast but comes together with minimal hands-on time.
02 -
- Patting excess marinade off the chicken before cooking helps it brown beautifully instead of steaming in its own liquid.
- The yogurt sauce needs at least 15 minutes in the refrigerator to let the garlic mellow and flavors meld together.
03 -
- Line your baking sheet with parchment for cleanup so easy you will wonder why you ever scrubbed pans.
- Double the sauce recipe because you will want to put it on everything from roasted vegetables to sandwiches.