Zhoug Marinated Grilled Chicken Thighs (Bone-in, Skin-on)
Add a flavorful twist to your next cookout with zhoug marinated grilled chicken thighs. Leaving the bone in and skin on makes for the juiciest, best tasting chicken. Serve them with a zesty zhoug yogurt sauce that’s both spicy and refreshing!
The Ultimate Recipe for Your Next Cookout
Imagine the scene – a balmy evening, friends gathered around the backyard, the irresistible aroma of herbaceous grilled meat wafting through the air. These zhoug marinated grilled chicken thighs are your ticket to setting the scene!
Not only are they juicier than their boneless counterparts, but they also pack a flavor punch that’s hard to beat. The zesty zhoug marinade infuses the chicken with bold flavors that perfectly complement the smoky char from the grill. But, it doesn’t stop there. We add some of that herby goodness to yogurt to create a sauce that’s both spicy and cooling.
This recipe is a crowd-pleaser for summer cookouts, family gatherings, or even a chill dinner at home when you’re in the mood for something special.
What is Zhoug?
Zhoug originates from Yemeni cuisine and is a green, herby sauce packed with bold spices, tangy lemon and peppery heat. It can be used as a marinade, a mix-in, or condiment similar to how you would use pesto or chimichurri. If you enjoy a bit of heat in your food, zhoug will bring it, along with fresh, complex flavor!
Gather Your Ingredients
- Chicken thighs – bone-in, skin-on.
- Fresh produce – jalapeño pepper, garlic, cilantro, lemons.
- Spices – coarse sea salt, fresh cracked black pepper, ground cardamom, ground cumin, red pepper flakes, garlic powder.
- Extra virgin olive oil
- Plain yogurt – I recommend full or low-fat; save the fat-free for another use.
Substitutions
- Chicken thighs – You can use boneless thighs or chicken breasts. Cooking times for both will be less and remember that breasts are less forgiving if overcooked.
- Jalapeño – Milder alternatives with a similar texture are Anaheim and Poblano.
- Fresh cilantro – Parsley and mint are also used in zhoug variations. Feel free to swap out the cilantro entirely, or use a combination of these herbs to suit your taste.
- Ground cardamom – The flavor and scent of cardamom is so distinctive, it’s hard to recommend a suitable substitute. However, ground coriander will work well here, but you may want to double the amount. If you don’t already have it and decide to spring for cardamom, you’ll be able to make Chai Spice Baked Donuts and Cashel Blue + Pear Tarts, too!
- Plain yogurt – I prefer this yogurt sauce to be thinner; nearly pourable. For a thicker sauce, use Greek yogurt.
Let’s Get Cooking
Here’s a step-by-step guide to help you on your way.
- Make the zhoug – Pulse the jalapeño and garlic in a food processor to roughly chop. Add cilantro, salt, cardamom, cumin, and red pepper flakes and pulse to chop the cilantro. While the processor is running, gradually add olive oil. The mixture should be slightly chunky, not smooth.
- Marinate the chicken – Juice one lemon into a shallow dish. Whisk in olive oil, cumin, garlic powder, sea salt, and black pepper. Stir in 2 tablespoons of the zhoug. Place chicken thighs in the dish, ensuring they are well coated. Spoon some marinade under the skin for extra flavor. Chill for at least an hour.
- Make the yogurt sauce – Mix the remaining zhoug with yogurt and juice from half a lemon. Refrigerate until serving.
- Grill the chicken – Preheat your grill to medium-high. Make sure the grates are clean and oiled. Grill chicken thighs skin side down first to crisp, about 5 minutes. Then flip them, managing the flame to prevent flare-ups. Cook until the internal temperature reaches 165°F.
- Serve – Let the chicken rest for 5 to 10 minutes before serving with the yogurt sauce.
Cooking Variations
- Roast – Not grilling weather? Bake in a 400°F oven for about 35-40 minutes.
- Pan sear – Start by searing the chicken skin-side down in a hot, oven-proof skillet, then flip. Finish in the oven at 375°F.
Tips for the Best Zhoug Marinated Chicken
Marinating – be sure to spoon the marinade under the skin so the meat also gets a boost of flavor. Discard any leftover marinade once you get the chicken on the grill.
Controlling the spice – If you prefer less heat, remove all or half the seeds and ribs from the jalapeno; set aside. Taste the zhoug after you make it; if you want to increase the spice, blend in some of the reserved seeds and ribs.
Indirect heat – Keep one section of your grill cooler so you can move the chicken thighs there in case of flare-ups, to keep thighs warm if some cook faster, or to cook indirectly with the lid closed.
Cooking time – Bone-in thighs take about 20 to 25 minutes over medium-high heat. It will depend on the size of the thighs and the efficiency of the grill.
Proper temperature – Use a food thermometer to make sure the chicken reaches 165°F in the thickest part of the meat.
Side Dish Ideas
These side dishes will complement the bold, herby zhoug and offer balance in texture and flavor.
- Grilled vegetables – Simply seasoned veggies like zucchini, bell peppers, eggplant and asparagus.
- Rice dishes – Basmati or jasmine rice tossed with sautéed garlic and a little lemon juice, or a rice pilaf with toasted pine nuts and golden raisins.
- Salads – Chilled salads like cucumber and tomato, or greens with chickpeas; either tossed in a simple lemon vinaigrette.
- Starches – Roasted potatoes or flatbreads, like naan, can help scoop up leftover juices or yogurt sauce.
Storing and Reheating
Refrigerate leftovers in an airtight container for up to four days.
Reheat on a medium-low grill or in a 350°F oven until heated through to maintain their juiciness.
Check Out More Chicken Recipes!
Zhoug Marinated Grilled Chicken Thighs (Bone-in, Skin-on)
Ingredients
- 1 medium jalapeño
- 1 clove garlic, smashed
- ½ cup fresh cilantro leaves, (packed)
- 1½ teaspoons coarse sea salt, divided
- ¼ teaspoon ground cardamom
- 1¼ teaspoons ground cumin, divided
- ⅛ teaspoon red pepper flakes, more to taste
- 4 tbsp extra-virgin olive oil, divided
- 1½ lemons
- ½ tsp garlic powder
- ¼ tsp fresh cracked black pepper
- 4 bone-in, skin-on chicken thighs
- ⅓ cup plain yogurt
Instructions
- Prep the jalapeno: Cut the stem off the jalapeno, then split it in half lengthwise. You can set the level of heat by using the whole jalapeno or removing the seeds and ribs. (You can reserve the seeds/ribs to adjust heat later.) Cut each half into 4 chunks.
- Add the jalapeno chunks and garlic to the bowl of a mini food processor. Pulse several times for a rough chop. Add the cilantro, 1/2 teaspoon salt, cardamom, 1/4 teaspoon cumin and red pepper flakes to the bowl. Pulse again several times to chop up the cilantro. With the machine running, add 2 tablespoons of olive oil until blended. (If you reserved the seeds/ribs, taste the zhoug and blend some in if you'd like more heat).
- Juice one lemon into a shallow dish then whisk in 2 tablespoons of olive oil, 1 teaspoon cumin, garlic powder, 1 teaspoon sea salt, black pepper and 2 tablespoons of the Zhoug. Add the chicken thighs and turn to coat. Carefully lift a section of the chicken skin and spoon some marinade between the skin and meat. Cover and refrigerate for at least an hour.
- Transfer the remaining Zhoug to a medium bowl. Stir in the yogurt and juice from half a lemon. Cover and refrigerate until you grill the chicken.
- Preheat an outdoor grill on medium-high heat. Clean and oil the grates.
- Allow excess marinade to drip off the chicken thighs before placing them skin side down on the grates. Cook uncovered over direct heat for about 5 minutes to crisp up the skin, then flip. Adjust the flame as needed to avoid flare-ups. After 15 minutes or so, you can turn one burner down to low, move the thighs to that burner and close the lid for indirect grill-roasting. Cook until the internal temperature reaches 165°F in the thickest part of the meat. (Depending on the size of the chicken thighs and individual grills, total grilling time will be roughly 20 to 25 minutes.)
- Remove to a platter and tent with foil. Rest for 5 to 10 minutes. Serve with the Zhoug yogurt sauce.
Notes
- Roasting – Bake in a 400°F oven for about 35-40 minutes.
- Pan sear – Start by searing the chicken skin-side down in a hot, oven-proof skillet, then flip. Finish in the oven at 375°F.
Nutrition
Pin for Later! Zhoug Marinated Grilled Chicken Thighs
These sounds perfect for a BBQ on a nice summer evening. I would love to give these a try as I like the mix of spices and seasonings. Wonderful!
Thanks, Molly! I’m going to try this on cauliflower steaks, too…for a light grilling night!