Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs (or breasts if you prefer leaner meat)
- 3 tablespoons plain yogurt (or Greek yogurt for extra creaminess)
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 4 garlic cloves, minced
- Juice of 1 lemon
- Salt and freshly ground black pepper, to taste
- Fresh parsley or cilantro for garnish
- For the garlic sauce:
- 1 cup mayonnaise (or Greek yogurt for a lighter version)
- 4 garlic cloves, finely minced or grated
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- Pita bread or flatbreads, for serving
- Optional toppings: sliced cucumbers, tomatoes, pickled turnips, and red onions
Substitution tip: If you don’t have yogurt on hand, sour cream can be a good substitute in the marinade, and for the garlic sauce, mixing mayonnaise with a little extra lemon juice can mimic that tangy creaminess.
Instructions
- In a large mixing bowl, combine the yogurt, olive oil, ground cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper, minced garlic, lemon juice, salt, and pepper. Whisk until smooth and fragrant.
- Add the chicken thighs to the marinade, making sure each piece is fully coated. Cover and refrigerate for at least 2 hours, preferably overnight. This allows the flavors to deeply penetrate, a trick I learned watching Mama Lou patiently marinate meats in her fridge.
- Preheat your grill or a heavy skillet over medium-high heat. If using a skillet, add a drizzle of olive oil to prevent sticking.
- Cook the marinated chicken for about 5-7 minutes per side, or until the internal temperature reaches 165°F and the edges are beautifully charred. I often sneak a peek to see that golden crust forming—that’s the flavor magic happening.
- While the chicken cooks, prepare the garlic sauce. In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, salt, and olive oil until creamy and smooth. Taste and adjust the garlic or lemon as you like—it should be bright and punchy.
- Once the chicken is done, let it rest for 5 minutes before slicing it thinly against the grain. This makes it tender and juicy, just like Mama Lou used to slice hers before piling on fresh pita.
- Serve the sliced chicken with warm pita bread, a generous drizzle of garlic sauce, and your favorite toppings. Sprinkle fresh parsley or cilantro on top to add that burst of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
