Chicken Recipe

Prepare chicken

Trim excess fat from the chicken thighs or breasts and pat them dry with paper towels. If using breasts, slice horizontally to create even thickness (~1/2 inch) so they cook evenly.

Make marinade

In a medium mixing bowl, combine the yogurt, lemon juice, olive oil, minced garlic (press or finely grate the cloves), ground cumin, ground coriander, paprika, black pepper, 1 tsp salt, 1 tsp sumac, and the chopped fresh mint or parsley. Whisk until smooth and uniform.

Marinate chicken

Add the chicken to the bowl and use a spatula or your hands to fully coat each piece in the yogurt mixture. Cover the bowl tightly with plastic wrap or transfer the chicken and marinade to a resealable bag. Refrigerate at least 2 hours, preferably 4–8 hours. For best flavor and tenderness, marinate up to 24 hours. If short on time, allow at least 30 minutes.

Preheat grill

Remove the chicken from the refrigerator about 20 minutes before cooking to take the chill off. Preheat an outdoor grill or grill pan to medium-high (about 400–450°F / 200–230°C). Oil the grates or brush the pan lightly with the 1 tbs olive oil to prevent sticking.

Shake off excess marinade

Take each piece of chicken from the marinade and gently shake or wipe off excess yogurt so it doesn't cause large flare-ups or heavy charring on the grill. Leave a thin coating for flavor and moisture.

Grill chicken

Place chicken on the hot grill. Cook thighs for about 5–6 minutes per side, flipping once, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). For butterflied breasts, cook about 4–5 minutes per side, adjusting time if pieces are thicker or thinner. Watch for flare-ups and move chicken to a cooler part of the grill if edges char too quickly.

Rest

Transfer grilled chicken to a cutting board and let rest 5 minutes so juices redistribute.

Serve

Slice or serve whole. Brush lightly with a little extra virgin olive oil if desired, squeeze fresh lemon wedges over the chicken, and sprinkle the additional 1/2 tsp of sumac over the top for a bright, lemony finish. Serve with extra chopped herbs if desired.