Additional Information

Site Information

Middle Eastern Herb and Garlic Chicken

Thank you New York Times and Melissa Clark for sharing this delicious recipe. Some of us here at Challah Connection can't wait to leave work and whip up the marinade for some great weekend grilling. If you love Middle Eastern flavors such as Za'taar as well garlic and fresh spices, this is for you. One tip that Melissa didn't include: if you can, grill on a charcoal grill as the flavor is so much richer than on a gas (which is what we typically use). Happy cooking and Bon Appetit!

INGREDIENTS

  • 6 boneless skinless chicken thighs(about 1 3/4 pounds)
  • 6 garlic cloves, grated on a Microplane or minced
  •  Juice and zest of 2 lemons
  • 3 tablespoons extra-virgin olive oil, more for serving
  • 2 tablespoons minced fresh parsley, more for serving
  • 2 tablespoons minced fresh mint
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon minced fresh oreganoor marjoram
  • 1 ½ teaspoons kosher salt, more as needed
  • 1 tablespoon sesame seeds, more for garnish (optional)
  • ¾ teaspoon sumac, more for garnish (optional)
  •  cup plain Greek yogurt, preferably whole milk yogurt
  • ¼ teaspoon ground black pepper

 

mel-clark-chicken.jpg

PREPARATION

  1. 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, 1 1/2 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.
  2. 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.
  3. 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. Of course, if you prefer not to use yogurt for kashrut or other reasons, the chicken will be delicious without it!
  •