Ingredients

The following ingredients have 6 Servings
  • 2 lbs boneless skinless chicken thighs
  • 3 Tbsp olive oil
  • 2 Tbsp lemon juice
  • zest of 1 lemon
  • 2 cloves garlic (minced)
  • 1 Tbsp ground coriander
  • 1 Tbsp ground cumin
  • 1/2 Tbsp ground cardamon
  • 2 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp Black pepper
  • 1/2 tsp cayenne pepper (or to taste)
  • 1 cup plain Greek yogurt (or sour cream if you prefer)
  • 1 clove garlic (finely minced or grated)
  • 1 1/2 Tbsp grated peeled cucumber
  • 1 tsp cumin
  • 1 Tbsp lemon juice
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 Tbsp tahini paste (stirred well before measuring)
  • 1 1/2 Tbsp olive oil
  • 1 1/2 Tbsp water
  • 1/2 small shallot (finely minced)
  • 1 clove garlic (finely minced or grated)
  • 1 Tbsp lemon juice
  • 1 Tbsp minced fresh parsley
  • 1 tsp lemon zest
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • pinch of crushed red pepper flakes

Instruction

  • Add marinade ingredients to a large mixing bowl and whisk until combined well.  Add chicken and turn to coat.
  • Cover and refrigerate overnight, or up to 48 hours.
  • If making yogurt sauce - In a separate smaller mixing bowl, add all yogurt sauce ingredients and whisk/stir until combined.  Cover and refrigerate until ready to serve chicken.
  • If making tahini sauce - In a separate smaller mixing bowl, add all tahini sauce ingredients and whisk/stir until combined.  Cover and refrigerate until ready to serve chicken.
  • Heat a large heavy bottomed skillet (like cast iron) over MED HIGH heat.  Add a small drizzle of olive oil and when hot, add chicken in an even layer, cooking in batches if needed.  
  • Cook chicken for 4-5 minutes on one side, then turn over and cook another 4 minutes on the second side.
  • Remove chicken to a plate and cover loosely with foil and let rest 5-7 minutes. Slice and enjoy!