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!
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
Other cooking methods (chicken is done when it registers 165°F in the thickest part of the meat):
- 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
Calories: 462kcal | Carbohydrates: 3g | Protein: 25g | Fat: 39g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 144mg | Sodium: 997mg | Potassium: 382mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 334IU | Vitamin C: 9mg | Calcium: 48mg | Iron: 2mg
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