Lebanese Chicken with Herby Yogurt (Printable)
Marinated chicken thighs roasted with warm spices, topped with fresh mint and parsley yogurt sauce.
# What You’ll Need:
→ Chicken Marinade
01 - 4 boneless, skinless chicken thighs (about 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 - 200 g (about 7 oz) 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
20 - 1 red onion, thinly sliced
21 - 1 small cucumber, sliced
22 - 2 tomatoes, sliced
23 - Fresh parsley leaves
24 - Lemon wedges
# How-To Steps:
01 - In a large mixing bowl, whisk together Greek yogurt, olive oil, minced garlic, lemon juice, cumin, coriander, paprika, cinnamon, turmeric, salt, and pepper until well combined. Add chicken thighs and toss thoroughly to coat evenly with the marinade.
02 - Cover the bowl and refrigerate for at least 30 minutes. For optimal flavor and tenderness, marinate overnight, but no longer than 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 excess marinade from chicken. Arrange thighs on prepared baking sheet or grill pan. Cook for 30-35 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. Garnish with sliced red onion, cucumber, tomatoes, fresh parsley, and lemon wedges. Serve with herby yogurt sauce on the side.
# Expert Tips:
01 -
- The yogurt marinade makes the chicken impossibly tender while infusing it with deep, aromatic spices
- This comes together with minimal effort but tastes like something from a restaurant
02 -
- The yogurt marinade might look thin, but it creates the most incredibly moist chicken youve ever tasted
- Letting the chicken rest for a few minutes after cooking helps the juices redistribute throughout the meat
03 -
- Pat the chicken slightly before removing it from the marinade to prevent excess smoking during cooking
- Let the sauce sit for at least 15 minutes before serving to let the garlic mellow and flavors meld