This kind of dinner is so underrated. So simple, so versatile, so delicious. There really are no rules when it comes to what flavours you marinate your chicken bits with - so use what I’ve done as simply a guide and have some fun. Always serve with a big salad - and slice the leftovers up to enjoy for lunches this week.
PS. Whenever I make this we eat it too fast so I don’t have a decent photo - this one has been borrowed from The Kitchn.
INGREDIENTS
500g chicken thighs or tenderloins
1 tbsp smoked paprika
2 tsp garlic powder (or use fresh, finely chopped garlic)
1 tsp ground cumin
1 tsp dried herbs – think oregano, thyme, mint, tarragon (whatever you've got!)
Juice & zest of ½ a lemon
1 tbsp extra virgin olive oil (EVOO)
Salt & pepper
Tangy Yoghurt Sauce
1⁄2 cup plain Greek yoghurt
1 tbsp mayo or sour cream
1 tsp Dijon mustard
Juice & zest of the other 1⁄2 lemon
Drizzle of EVOO
Salt & pepper
METHOD
In a bowl, combine all chicken ingredients. Marinate for at least 10 minutes - or up to 10 hours if you’ve got the time.
Mix all sauce ingredients in a small bowl and adjust seasoning to taste.
Heat BBQ or griddle pan to medium-high. Cook chicken in batches, turning to get a nice char. Lower the heat if it starts to burn.
Once cooked through and golden, transfer to a 140°C oven to keep warm. Save the pan juices for serving.
Serve with grilled veggies or a crisp salad - I did this with a bed of shaved fennel, rinsed tin of butter beans, watercress, baby cucumbers, parmesan and picked parsley, which works beautifully with a simple vinaigrette. Also remember to pour the hot pan juices over chicken for more moisture and flavour. YUM.
Buon appetito 🍋
