Lebanese Chicken with Yogurt Sauce (Printable)

Aromatic chicken with Middle Eastern spices, served with a cool herby yogurt sauce and fresh vegetables.

# What You'll Need:

→ For the Chicken Marinade

01 - 4 boneless, skinless chicken thighs (about 1.3 pounds)
02 - 3 tbsp plain Greek yogurt
03 - 2 tbsp extra virgin olive oil
04 - 3 cloves garlic, minced
05 - Juice of 1 lemon
06 - 1½ tsp ground cumin
07 - 1½ tsp ground coriander
08 - 1 tsp ground paprika
09 - ½ tsp ground cinnamon
10 - ½ tsp ground turmeric
11 - 1 tsp salt
12 - ½ tsp freshly ground black pepper

→ For the Herby Yogurt Sauce

13 - 7 oz plain Greek yogurt
14 - 1 small garlic clove, finely grated
15 - 2 tbsp chopped fresh mint
16 - 2 tbsp chopped fresh parsley
17 - 1 tbsp lemon juice
18 - ½ tsp salt
19 - Freshly ground black pepper, to taste

→ For Serving

20 - 1 red onion, thinly sliced
21 - 1 small cucumber, sliced
22 - 2 tomatoes, sliced
23 - Fresh parsley leaves
24 - Lemon wedges

# How-To Steps:

01 - In a large mixing bowl, combine Greek yogurt, olive oil, minced garlic, lemon juice, cumin, coriander, paprika, cinnamon, turmeric, salt, and pepper. Add the chicken thighs and toss to coat evenly. Marinate for at least 30 minutes (up to overnight, covered in the refrigerator, for best flavor).
02 - Preheat the oven to 400°F or heat a grill pan over medium-high heat.
03 - Remove excess marinade from the chicken. Arrange the chicken thighs on a baking sheet lined with parchment paper or grill pan. Roast or grill for 30–35 minutes, turning once halfway through, until golden and cooked through (internal temperature should reach 165°F).
04 - While the chicken cooks, prepare the herby yogurt sauce by mixing Greek yogurt, grated garlic, mint, parsley, lemon juice, salt, and pepper in a small bowl. Chill until ready to use.
05 - Arrange the cooked chicken on a serving platter. Garnish with sliced onion, cucumber, tomatoes, parsley, and lemon wedges. Serve with the herby yogurt sauce on the side.

# Expert Advice:

01 -
  • The marinade does double duty tenderizing and infusing deep flavor in one step
  • That herby yogurt sauce turns simple chicken into something people write home about
  • Everything can be prepped ahead and cooked when you're ready
02 -
  • The yogurt marinade can make the chicken look a little pale before cooking, but it browns beautifully in the oven
  • Letting the chicken rest for a few minutes after cooking keeps all those juices inside where they belong
  • The sauce actually tastes better if you make it an hour ahead and let it hang out in the fridge
03 -
  • Pat the chicken mostly dry before marinating so the yogurt actually sticks
  • Don't skip the fresh herbs in the sauce, they're what makes it pop

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