What an amazing meal. Yogurt-based marinades are typically my favorite and this one was no exception. The chicken was incredibly tender and packed with flavor.
This recipe was adapted from The New York Times, contributed by Lidey Heuck. The recipe was inspired by Turkish chicken kebabs.
We ate this grilled chicken with Zucchini and Chickpea Salad with Tahini Yogurt – it was a wonderful accompaniment. I also served warm naan and brown Basmati rice on the side.
Yield: 6 servings
- 1 cup plain whole-milk yogurt (I used whole-milk Greek yogurt)
- 4 garlic cloves, grated or pushed through a garlic press
- 1 T chopped fresh oregano (or 1 tsp dried oregano)
- 1 1/2 tsp minced fresh thyme (or 1/2 tsp dried thyme)
- 1 T olive oil, plus more for the grill (or pan)
- 1 1/2 tsp Diamond Crystal kosher salt (or 3/4 tsp Morton), plus more for serving
- 1/4 tsp freshly ground black pepper, plus more for serving
- 1 lemon
- 2 1/2 to 3 lbs boneless, skinless chicken thighs (about 10 thighs)
- chopped fresh parsley or oregano, for serving
- In a large bowl, combine the yogurt, garlic, oregano, thyme, olive oil, salt and pepper.
- Zest the lemon over the bowl, reserving the rest of the lemon for serving. Whisk until smooth.
- Add the chicken thighs, toss to coat, then cover and refrigerate for at least 3 hours, or up to 24. Remove chicken from the refrigerator 30 minutes before cooking.
- If using a grill, clean and oil the grates. Set the grill to medium-high. (Alternatively, heat a grill pan slicked with olive oil on the stovetop over medium-high.)
- Grill the chicken for 6 to 8 minutes on each side (depending on the thickness of the thighs), covering the grill halfway through if necessary to retain heat, until cooked through, with an internal temperature of 165 degrees.
- Transfer the chicken thighs to a platter and squeeze half the lemon over them.
- Sprinkle with salt, pepper and parsley, and serve with lemon wedges or lemon slices on the side, as desired.