Lebanese Chicken Middle Eastern Spices (Printable version)

Spiced chicken with cooling yogurt sauce, fresh herbs and vegetables

# What You'll Need:

→ Chicken Marinade

01 - 4 boneless, skinless chicken thighs (approximately 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 Accompaniments

20 - 1 red onion, thinly sliced
21 - 1 small cucumber, sliced
22 - 2 tomatoes, sliced
23 - Fresh parsley leaves
24 - Lemon wedges

# Directions:

01 - In a large mixing bowl, thoroughly combine Greek yogurt, olive oil, minced garlic, lemon juice, cumin, coriander, paprika, cinnamon, turmeric, salt, and pepper. Add chicken thighs and toss to ensure even coating on all pieces.
02 - Cover the bowl and refrigerate for at least 30 minutes. For optimal tenderness and flavor penetration, marinate overnight, but do not exceed 24 hours.
03 - Preheat oven to 400°F or heat a grill pan over medium-high heat. Line a baking sheet with parchment paper if using the oven method.
04 - Remove chicken from marinade, allowing excess to drip off. Arrange thighs on prepared baking sheet or grill pan. Cook for 30 to 35 minutes, turning once halfway through, until golden brown and internal temperature reaches 165°F.
05 - While chicken cooks, combine Greek yogurt, grated garlic, mint, parsley, lemon juice, salt, and pepper in a small bowl. Mix thoroughly and refrigerate until serving.
06 - Arrange cooked chicken on a serving platter. Surround with sliced onion, cucumber, tomatoes, fresh parsley, and lemon wedges. Serve with herby yogurt sauce on the side.

# Expert advice:

01 -
  • The yogurt marinade makes chicken impossibly tender, like it has been slow cooking for hours
  • The spice blend hits every note at once, warm, bright, earthy, and fresh
  • That herby yogurt sauce will make you want to put it on everything else you cook
02 -
  • Yogurt marinades can make chicken look pinkish even when fully cooked, so trust your meat thermometer more than your eyes
  • Patting the chicken semi dry before cooking helps it brown better instead of steaming in the excess moisture
  • The sauce tastes best after at least 15 minutes of chilling, giving the garlic time to mellow and meld
03 -
  • Line your baking sheet with parchment paper for the easiest cleanup, the caramelized spices can be stubborn
  • Let the chicken rest for 5 minutes before serving so the juices redistribute evenly throughout the meat

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