Serves: 4 – 6
Ok, so Nat got this Monday-night recipe wrong – originally from the NY Times – and it was so much better for it.
Like, amazingly better.
The yoghurt marinade – especially after grilling – made it creamy and soft: the fresh herbs and garlic added depth and flavour.
Grilled, boring, chicken it was not.
As far as a simple BBQ dinner goes, this could not have met the brief better. Seal and sear the chicken, have a handy salad ready and maybe some potatoes and boom, this is a weekday night super-success with possibly enough left for lunch.
Best mistake ever. And one I am happily typing up.
9 boneless, skinless chicken thighs
6 garlic cloves, minced
Juice and zest of two lemons
3 tbsp extra-virgin olive oil
2 tbsp minced flat-leaf parsley, more for serving
2 tbsp minced fresh mint
1 tbsp minced fresh thyme
1 tbsp minced fresh oregano
1 1/2 salt
1 tbsp sesame seeds, more for garnish
3/4 tsp sumac, more for garnish
2/3 cup plain Greek yoghurt
1/4 tsp ground black pepper
- Roll the chicken thighs flat.
- Combine the remainder of the ingredients and add to the chicken. Marinate for 8 – 24 hours.
- Heat a grill over a high-heat and cook the chicken for 4 – 7 minutes each side until charred and cooked through. Set aside.
- Slice the chicken, sprinkling sumac, sesame seeds and a squeeze of lemon top.
- Serve with the yoghurt.