Lebanese Chicken Spiced Yogurt (Print Version)
Tender spiced chicken with cooling herby yogurt sauce, perfect for family meals
# What You 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 (approximately 1 cup)
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
# How to Make It:
01 - In a large mixing bowl, whisk together Greek yogurt, olive oil, minced garlic, lemon juice, ground cumin, coriander, paprika, cinnamon, turmeric, salt, and black pepper until thoroughly combined. Add the chicken thighs and toss to ensure even coating. Cover and refrigerate for minimum 30 minutes, or up to overnight for optimal flavor penetration.
02 - Preheat your oven to 400°F or prepare a grill pan over medium-high heat. Ensure your baking sheet is lined with parchment paper if using the oven method.
03 - 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 cooking. Chicken is done when internal temperature reaches 165°F and exterior is golden brown with slight charring.
04 - While chicken cooks, combine plain Greek yogurt, grated garlic, chopped mint, chopped parsley, lemon juice, salt, and pepper in a small bowl. Mix thoroughly until smooth and well incorporated. Refrigerate until serving.
05 - Transfer cooked chicken to a serving platter. Arrange sliced red onion, cucumber, tomatoes, fresh parsley leaves, and lemon wedges around the chicken. Serve chilled herby yogurt sauce alongside for dipping or drizzling.
# Expert Hints:
01 -
- The yogurt marinade transforms ordinary chicken into something extraordinarily juicy and fragrant
- That cool herby sauce cuts through the spices like a refreshing breeze
- It comes together quickly but tastes like it simmered all day
02 -
- The longer you marinate, the more tender and flavorful the chicken becomes, so do not rush this step
- Letting the chicken rest for a few minutes after cooking keeps all those juices inside where they belong
03 -
- Pat the chicken dry before adding it to the marinade so the yogurt actually sticks to the meat
- Let the chicken come to room temperature for about 20 minutes before cooking for even results