PocketCook

From @Sam the Cooking Guy

Grilled Mediterranean Chicken with Dukkah and Lemon Yogurt

30 min · Serves 4 · 520 kcal

30 mintotal
10 minhands on
15steps
4servings

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Ingredients

For the chicken marinade

  • 1/3 cup olive oil
  • 4 garlic cloves, minced
  • Zest of 1 lemon
  • 2 tbsp lemon juice
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp soy sauce
  • Salt and black pepper
  • 1.5 lb boneless, skinless chicken thighs (about 680 g)

For the lemon yogurt

  • 1 cup Greek yogurt
  • Zest of 1 lemon
  • 1 tbsp lemon juice
  • 1 small garlic clove, minced
  • 1 tbsp olive oil
  • 1/2 tsp salt

For the dukkah

  • 1/3 cup shelled pistachios
  • 1/3 cup slivered almonds
  • 1/3 cup toasted sesame seeds
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp salt
  • 1/2 tsp black pepper

For the chicken

    Method

    For the chicken marinade

    1. Whisk the olive oil, minced garlic, lemon zest, lemon juice, dried oregano, ground cumin, smoked paprika, soy sauce, salt, and pepper in a bowl.

    2. Place the chicken thighs in a sealable plastic bag, pour in most of the marinade, and save a small portion in a separate container for brushing on the grill.

    3. Seal the bag, massage the marinade into the chicken, and refrigerate for 2 to 4 hours.

      Then 120 min of waiting

    For the lemon yogurt

    1. Combine the Greek yogurt, lemon zest, lemon juice, minced garlic, olive oil, and salt in a small bowl, mix well, and refrigerate until needed.

    For the dukkah

    1. Toast the pistachios in a skillet over medium heat until fragrant and crisp, stirring constantly, about 2 minutes, then transfer to a plate.

    2. Toast the slivered almonds in the same skillet until lightly golden, about 1 to 2 minutes, then transfer to the plate with the pistachios to cool completely.

    3. Place the cooled nuts, toasted sesame seeds, cumin, coriander, salt, and pepper into a food processor.

    4. Pulse a few times until coarsely ground into a sandy, textured mix rather than a fine powder.

    For the chicken

    1. Heat an outdoor grill to medium-high heat.

    2. Place the chicken thighs smooth-side down on the hot grates and cook for 4 to 5 minutes to form good grill marks.

    3. Flip the chicken thighs over and brush the top with the reserved marinade.

    4. Continue grilling until the internal temperature reaches 175–185°F (80–85°C), another 4 to 6 minutes.

    5. Transfer the chicken to a clean tray and let rest for 5 minutes.

      Then 5 min of waiting

    6. Slice the grilled chicken into strips against the grain and pile onto a platter.

    7. Top the warm chicken with a scoop of the chilled lemon yogurt and sprinkle generously with the dukkah before serving.

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