Cooked - Sumac Chicken Thighs With Yogurt And Herb Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Sumac Chicken Thighs With Yogurt And Herb Salad

4.0

8 chicken thighs with skin (880g-1kg)

¼ cup of olive oil

4 garlic cloves, minced

Zest of 1 lemon

2 tbsp of sumac

½ tbsp of paprika

1 ½ tsp of salt, pepper to taste

1 ½ cup of plain greek yogurt (5%) or labneh

1 garlic clove, minced

Juice of ½ a lemon

Dill: one handful of dill, roughly chopped (½ cup)

Mint: leaves of 3-4 sprigs (½ cup)

A drizzle of olive oil

Juice of ½ lemon

5 radishes, finely sliced

Prepare the marinade for the chicken. In a big bowl or pan, mix the olive oil, garlic cloves, lemon zest, sumac, paprika, salt and pepper. Add the chicken thighs and rub the chicken with your hands to make sure it's well coated. Cover and place in the fridge for 2 hours to 12 hours.
Remove the chicken from the fridge 30 minutes before cooking. Preheat the BBQ at 400F-450F.
In a small bowl, prepare the herb salad by combining all the ingredients. Season well.
To another bowl, mix all the ingredients for the yogurt. Season well.
Cook the chicken skin-side down for 4-5 minutes. Flip it and cook for 4-5 minutes more, until cooked. Let it rest for 5 minutes.
Serve the chicken on a big plate with the yogurt and herb salad. Sprinkle some sesame seeds and a drizzle of olive oil. Season to your preference.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Dish

CuisineMediterranean

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 77 weeks ago

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