Middle Eastern Herb and Garlic Chicken

• Gluten free

• Meat

  • 6 Chicken thighs (about 1 3/4 pounds, boneless skinless

• Produce

  • 6 Garlic cloves
  • 2 Lemons, Juice and zest of
  • 2 tbsp Mint, fresh
  • 1 tbsp Oregano or marjoram, fresh
  • 2 tbsp Parsley, fresh
  • 1 tbsp Thyme, fresh

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1 1/2 tsp Kosher salt
  • 1 tbsp Sesame seeds
  • 3/4 tsp Sumac

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Dairy

  • 2/3 cup Greek yogurt, plain

Found on cooking.nytimes.com

Description

Directions

• Combine chicken with all but 1 teaspoon of the grated garlic (save that teaspoon for the yogurt sauce), the zest and juice of 1 lemon, oil, parsley, mint, thyme, oregano, 1 1/2 teaspoons salt, and the sesame seeds and sumac, if using. Cover and marinate for 15 to 30 minutes at room temperature; you can refrigerate it for up to 24 hours. Heat grill or broiler. If grilling, cook chicken over high heat until charred in spots, 4 to 7 minutes. Flip pieces and continue grilling until just cooked through, another 4 to 7 minutes. If broiling, arrange a rack 3 to 4 inches from flame. Line a rimmed baking sheet with foil and spread chicken out in a single layer. Broil chicken, turning halfway through cooking, until well colored and charred in spots, 4 to 7 minutes per side. Be careful that it doesn’t burn. While chicken cooks, place yogurt in a small bowl. Stir in the reserved grated garlic and lemon zest and season to taste with salt. Serve the chicken drizzled with olive oil, remaining lemon juice to taste, black pepper, parsley and sesame seeds and sumac, if using, with the yogurt alongside for dipping.