Thursday, June 10, 2021

Garlic and Herb Marinated Chicken Thighs #ImprovCoookingChallenge

Chicken thighs marinated in garlic, herbs and sumac, a commonly used Middle Eastern spice, then grilled until slightly charred in spots and served with a yogurt dipping sauce.  So very delicious!!!


Our Improv Cooking Challenge this month is to share a dish using Yogurt and Sumac......



Each month Nichole of Cookaholic Wife invites us to join her in creating a dish that contains two ingredient.  The possibilities are endless.  Let's see what was made with Sumac and Yogurt today......

Improv Cooking Challenge: June 2021

Sumac & Yogurt



I like using a zip lock bag for marinating.  Removing the air and laying it flat ensures that all of the meat is covered by the marinade.  This chicken can be placed in the marinade for as little as 15 minutes or for as long as 24 hrs.  I left mine in the marinade, refrigerated, for about 4 hrs.


When ready to cook, preheat grill to high heat and cook for about 15 minutes, flipping halfway through, until slightly charred and an internal temperature of 165* is reached.  Drizzle the chicken with a little bit of olive oil and lemon. Serve with the yogurt sauce.


This was a delicious, quick and easy way to enjoy a summertime chicken meal.  It is not only for summertime though.  You can also cook this under the broiler during inclement weather with the same great results.




Grilling, Entrees, Chicken, Garlic, Herbs, Marinade
Chicken, Entrees
MiddleEastern
Yield: 8 servings
Author: Wendy Klik
Garlic and Herb Marinated Chicken

Garlic and Herb Marinated Chicken

Chicken thighs marinated in garlic, herbs and sumac, a commonly used Middle Eastern spice, then grilled until slightly charred in spots and served with a yogurt dipping sauce. So very delicious!!!
Prep time: 10 MinCook time: 15 MinInactive time: 4 HourTotal time: 4 H & 25 M

Ingredients

  • 4 lbs. boneless, skinless, chicken thighs
  • 6 cloves garlic, minced, divided
  • Juice and zest of two large lemons
  • 3 T. olive oil
  • handful of parsley leaves, minced
  • 7-8 mint leaves, minced
  • 3 sprigs thyme leaves
  • 1 sprig oregano, minced
  • 1 T. sesame seeds
  • 1 t. sumac
  • salt and pepper, to taste
  • 1 c. greek yogurt

Instructions

  1. Place 5 cloves of the minced garlic, zest and juice of 1 lemon, the olive oil, parsley, mint, thyme, oregano, salt, pepper, sumac and sesame seeds into a plastic bag that seals shut.  Shake to combine.  Add the chicken, release the air, and seal.  Massage the marinade around the chicken and place in the refrigerator for up to 24 hrs but at least one hour.  If cooking the chicken immediately, let marinate at room temperature for 15 minutes.  I let my chicken marinate for 4 hrs. in the refrigerator.
  2. Heat grill to high.  Once hot, cook the chicken for 7-8 minutes, flip and cook for about 7 minutes longer until slightly charred and an internal temperature of 165* is reached.
  3. While chicken is cooking, combine the yogurt with remaining garlic and the zest and juice of the second lemon.
  4. Drizzle chicken with a little more olive oil and lemon juice.  Serve with yogurt sauce on the side.

Notes:

Adapted from a recipe found in the New York Times.

Nutrition Facts

Calories

468.79

Fat (grams)

23.37

Sat. Fat (grams)

6.29

Carbs (grams)

8.69

Fiber (grams)

1.27

Net carbs

7.42

Sugar (grams)

5.14

Protein (grams)

58.71

Sodium (milligrams)

481.40

Cholesterol (grams)

278.11
Created using The Recipes Generator

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