Delicious Times

Lebanese Grilled Chicken

Middle Eastern · Lebanese Serves 4+ (one thigh per guest, plus one)

Appeared at: Meze and More

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Yogurt marinade, tandoori seasoning, don't touch the chicken. Those are the rules.

Ingredients

  • chicken thighs, at least 4, but add one per person you're serving
  • 1 cup plain Greek yogurt
  • tandoori seasoning, we use Penzey's
  • garlic powder
  • smoked paprika powder
  • onion powder
  • sumac
  • salt and pepper
  • 2 lemons

Make it

Marinade

Combine Greek yogurt and 2 light taps of garlic, onion, and paprika in a gallon-sized Ziploc bag. Add 3–4 taps of tandoori seasoning and sumac, depending on how much flavor you want to come through. Squeeze one lemon. Add the chicken thighs. Marinate for at least 2 hours.

Are you using a pan?

  1. Turn flame up to medium-high heat and add chicken skin side down to your pan. Let it sit for 8 minutes and do not touch it.

  2. After 8 minutes, flip the chicken and cook for 10 minutes and do not touch it.

  3. It should reach 165°F.

  4. Remove from pan and allow to sit for 5 minutes before serving.

Are you using a grill?

  1. Pour a glass of wine or beer.

  2. Turn your grill up to medium-high heat. Once heated, add chicken skin side down and cook for 6–8 minutes and do not touch. Close the grill lid.

  3. After 6–8 minutes, flip the chicken over and grill for another 6–8 minutes and do not touch.

  4. It should reach 165°F.

  5. Remove from pan and allow to sit for 5 minutes before serving.