Garlic Chicken Recipe
Organic chicken marinated in garlic and spices, grilled to perfection.
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Ingredients
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Marinated Chicken
Assembly & Condiments
Seasoning & Finishing
Method
Marinated Chicken
- 1
Prepare chicken
Trim excess fat from the chicken thighs and pat them dry with paper towels. If pieces are large, cut thighs into 1.5–2 inch strips to make them sandwich-friendly.
- 2
Make marinade
In a medium bowl whisk together the minced garlic, yogurt, olive oil, lemon juice, ground cumin, smoked paprika, ground coriander, kosher salt, black pepper and honey (if using). Taste and adjust salt or lemon as desired.
- 3
Marinate
Add the chicken to the marinade, making sure each piece is well coated. Cover and refrigerate for at least 1 hour, preferably 4–6 hours. For best flavor, marinate up to 12 hours but not more than 24 hours because of the yogurt's tenderizing action.
Grilling & Cooking
- 4
- 5
Cook chicken
Remove excess marinade from the chicken (shake off but do not wipe completely). Place chicken pieces on the hot grill or grill pan in a single layer. Cook 4–5 minutes per side, flipping once, until nicely charred at the edges and internal temperature reaches 165°F (74°C). Thicker pieces may need 6–8 minutes per side. Avoid overcrowding — cook in batches if necessary.
- 6
Rest & slice
Transfer cooked chicken to a cutting board and let rest 5 minutes. Slice or chop into bite-sized strips suitable for sandwiches or plates.
Assembly & Serving
- 7
Prepare bread and condiments
Warm the laffa or pita briefly on the grill (30–60 seconds per side) brushed with a little olive oil until pliable and slightly charred. If using garlic mayo and tahini, either spread them together (1 tbsp tahini mixed into 2 tbsp garlic mayo for a creamy sauce) or use separately on the bread.
- 8
Assemble sandwiches
Spread garlic mayo (and tahini if using) on the warmed laffa. Layer shredded lettuce, sliced tomato, pickled or fresh cucumber, and red onion. Place a generous portion of sliced grilled garlic chicken on top. Sprinkle with chopped parsley and a pinch of sumac or red pepper flakes if desired. Squeeze a lemon wedge over the filling for brightness.
- 9
- 10
Serve
Serve immediately while chicken and bread are warm. Leftover chicken keeps 3–4 days refrigerated in an airtight container.