Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1/4 cup olive oil
- 4 tablespoons lemon juice
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground paprika
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- Salt and pepper to taste
- 1 cup plain Greek yogurt
- 2 tablespoons tahini
- 2 tablespoons lemon juice (for sauce)
- 1 clove garlic, minced (for sauce)
- Pita bread, for serving
- Fresh parsley, chopped (optional, for garnish)
If you’re missing an ingredient, don’t fret! Chicken breasts can substitute the thighs for a leaner option, and plain yogurt can replace Greek yogurt in a pinch. Cooking is all about flexibility and making it work with what you have.
Instructions
- In a large mixing bowl, combine olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper.
- Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for a deeper flavor.
- Preheat your grill or oven to 400°F. If using an oven, line a baking sheet with parchment paper.
- Grill or bake the chicken for 20-25 minutes, turning halfway, until golden brown and cooked through. Internal temperature should reach 165°F.
- While the chicken is cooking, prepare the garlic sauce. In a small bowl, mix Greek yogurt, tahini, lemon juice, and minced garlic until smooth.
- Once the chicken is done, let it rest for 5 minutes before slicing.
- Serve the chicken in warm pita bread, topped with garlic sauce and a sprinkle of fresh parsley if desired.
These steps are a simple dance in the kitchen, each move bringing you closer to a meal that’s rich with flavor and family tradition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International