Middle Eastern · Dinner
Grilled Spiced Chicken Thighs
Bone-in chicken thighs marinated in garlic, lemon, cumin, and paprika, then grilled over direct flame until the skin chars and the meat stays juicy. Finished with a squeeze of lemon and fresh parsley, the dish is served alongside a simple herbed yogurt sauce and warm flatbread for a Middle Eastern grill plate.
$5
15 minsPrep
18 minsCook
33 minsTotal
EasyLevel
Nutrition per serving
507Calories
52.6gProtein
23.9gFat
23.8gCarbs
3.4gSugar
2.3gFiber
1298mgSodium
265mgChol
6.1gSat Fat
648mgPotassium
135mgCalcium
3.4mgIron
1mcgVitamin B12
9mgVitamin C
Goes well with
Lager beer
local
Ayran
international
gluten-free
protein-rich
herb-salt
gluten-free
Instructions
1
Prep
Pat chicken thighs dry, then rub with olive oil, lemon juice, garlic, cumin, paprika, salt, and pepper until well coated.
2
Marinate
Cover and refrigerate for 60 minutes so the salt and spices penetrate the meat.
3
Grill
Heat grill to medium-high, lay thighs skin-side down, and cook 8 minutes until skin chars deeply and releases easily from grates.
4
Grill
Flip thighs and cook 8–10 minutes over medium-high heat until internal temperature reaches 165°F and juices run clear when pierced at bone.
5
Rest
Transfer chicken to a plate and let rest 5 minutes so juices redistribute.
6
Plate
Warm flatbread briefly on grill, then plate alongside chicken, yogurt sauce whisked with 1 tsp lemon juice, parsley, and lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 19 oz540g, bone-in chicken thigh
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp lemon juice
- 4 cloves4 cloves garlic
- 2 tsp2 tsp cumin-ground
- 2 tsp2 tsp paprika
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1/2 cup120g plain yogurt
- 2 tbsp2 tbsp parsley
- 2 tsp2 tsp lemon juice, for the yogurt sauce
- 22 small flatbread (about 2 oz/57g pita)
- 22 lemon wedge, for serving
