Middle-Eastern Grilled Chicken Thighs
By Chef Eva
Serves 4
Nutrition per serving – calories: 297, fat: 10 g (saturated: 2g, unsaturated: 8g), carbohydrates: 8g, protein: 45g, fiber: 1g, sugar: 2g
Serve chicken with rice or salad, or in pita bread like shawarma sandwich with chopped cucumbers, cabbage, tomatoes and lettuce.
Ingredients
For the chicken:
2 lemons, juiced (or 1⁄4 cup)
4 cloves garlic, minced
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons paprika
1⁄2 teaspoon turmeric
1⁄2 teaspoon pinch ground cinnamon
Red pepper flakes, to taste
1 tablespoon pomegranate molasses or honey
2 pounds boneless, skinless chicken thighs
2 tablespoons chopped fresh parsley
For the Yogurt Sauce
Nutrition per serving – calories: 41, fat: 2 g (saturated: 1g, unsaturated: 1g), carbohydrates: 4g, protein: 2g, fiber: 0g, sugar: 3g
1 cup plain yogurt
2 tablespoon lemon juice
2 garlic cloves, minced
2 tablespoons chopped mint
Salt and pepper
Combine the lemon juice, 1/4 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
Whisk together all the ingredients for the yogurt sauce. Cover and refrigerate until ready to serve.
When ready to cook
For the outdoor grill – lay the chicken thighs on the grill grate and grill chicken until the meat is cooked through and nicely charred on both sides (about 6 minutes per side.) Remove from grill and allow to rest for 5 minutes.
If using the oven, spread the chicken thighs on the pan evenly in a single layer. Broil chicken until it well browned and edges begin to crisp, 16 to 20 minutes (rotate pan halfway through cooking). cooked through. Remove from the oven, allow to rest 5 minutes.
Slice into strips or serve whole. Scatter the parsley over the top and serve yogurt sauce, rice and salad.