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Middle Eastern-Inspired Herb and Garlic Chicken

This is from the NY Times by Melissa Clark.
Course Main Course
Servings 4

Ingredients

  • 6 boneless skinless chicken thighs (about 1¾ pounds)
  • 6 garlic cloves, grated on a Microplane or minced
  • Juice and zest of 2 lemons
  • 3 tbsp extra-virgin olive oil, more for serving
  • 2 tbsp  minced fresh parsley, more for serving
  • 2 tbsp minced fresh mint
  • 1 tbsp minced fresh thyme
  • 1 tbsp minced fresh oregano or marjoram
  • 1 1/2 tsp kosher salt, more as needed
  • 1 tbsp sesame seeds, more for garnish (optional)
  • 3/4 tsp sumac, more for garnish (optional)
  • 2/3 cup plain Greek yogurt, preferably whole milk yogurt
  • 1/4 tsp ground black pepper

Instructions

  • Combine chicken with all but 1 teaspoon of the grated garlic (save that teaspoon for the yogurt sauce), the zest and juice of 1 lemon, oil, parsley, mint, thyme, oregano, 1½ teaspoons salt, and the sesame seeds and sumac, if using. Cover and marinate for 15 to 30 minutes at room temperature; you can refrigerate it for up to 24 hours.
  • Heat grill or broiler. If grilling, cook chicken over high heat until charred in spots, 4 to 7 minutes. Flip pieces and continue grilling until just cooked through, another 4 to 7 minutes. If broiling, arrange a rack 3 to 4 inches from flame. Line a rimmed baking sheet with foil and spread chicken out in a single layer. Broil chicken, turning halfway through cooking, until well colored and charred in spots, 4 to 7 minutes per side. Be careful that it doesn’t burn.
  • While chicken cooks, place yogurt in a small bowl. Stir in the reserved grated garlic and lemon zest and season to taste with salt. Serve the chicken drizzled with olive oil, remaining lemon juice to taste, black pepper, parsley and sesame seeds and sumac, if using, with the yogurt alongside for dipping.