Grilled Chicken Recipe

Prepare and Marinate Chicken

Cut chicken thighs into 1.5-inch pieces. In a bowl combine yogurt, lemon juice, 1 tablespoon olive oil, minced garlic, ground cumin, smoked paprika, 1 teaspoon salt and 1 teaspoon pepper. Add chicken pieces and stir to coat thoroughly. Cover and refrigerate at least 1 hour, ideally 4–8 hours.

Skewer or Grill Prep

If using wooden skewers, soak them in water 30 minutes before grilling. Preheat grill to medium-high (about 400°F / 200°C) or heat a grill pan over medium-high heat and oil the grates lightly.

Grill the Chicken

Thread marinated chicken onto skewers, leaving small gaps between pieces. Place kebabs on hot grill and cook 4–5 minutes per side, turning once, until exterior is charred in spots and internal temperature reaches 165°F (74°C). Remove from grill and let rest 5 minutes before serving.

Prep Vegetables

Cut bell pepper into 1.5-inch squares and cut red onion into wedges about the same size. Toss peppers, onion, and cherry tomatoes with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.

Skewer and Grill Vegetables

Thread vegetables onto skewers, alternating peppers, onion and tomatoes. Grill along with the chicken for 2–3 minutes per side until tender-crisp and slightly charred. Keep vegetables a little apart from direct flames if they char too quickly.

Make Zhoug

In a food processor or blender add cilantro, parsley, garlic, stemmed green chilies, 1 tablespoon lemon juice, 1/4 cup olive oil, 1/4 teaspoon cumin and 1/2 teaspoon salt. Pulse until herbs and chilies form a coarse, bright-green paste, scraping down sides as needed. Taste and adjust salt or lemon. If sauce is too thick, add 1–2 teaspoons water or more olive oil to reach desired consistency.

Rinse and Cook Rice

Rinse 1 cup basmati rice under cold water until the water runs clear to remove excess starch. In a small saucepan combine rinsed rice, 1.5 cups water, 1 tablespoon butter or oil and 1/2 teaspoon salt. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover and simmer 12–15 minutes until water is absorbed.

Steam and Fluff

Remove from heat and keep covered for 5 minutes. Uncover and fluff with a fork before serving.

Arrange portions of basmati rice on plates. Place grilled chicken kebabs and vegetable skewers alongside. Spoon 1–2 tablespoons zhoug over chicken (or serve on the side). Garnish with fresh cilantro leaves and lemon wedges. Serve immediately.