Chilli & Lemon Recipe

Make the marinade

In a medium bowl, combine 1 cup Greek yogurt, 3 tablespoons fresh lemon juice and 1 tablespoon lemon zest. Whisk in 1 tablespoon chili paste, 2 tablespoons olive oil and 1 teaspoon honey until smooth.

Add the spices and aromatics: stir in 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 3 cloves minced garlic, 1 teaspoon salt and 1 teaspoon black pepper. Taste and adjust heat or acidity — add up to 1 more tablespoon chili paste for more heat or up to 1 tablespoon more honey for balance.

Prepare the chicken

Pat 800 g chicken thighs dry with paper towels. Place chicken in a large zip-top bag or shallow dish. Pour two-thirds of the marinade over the chicken, reserving about one-third for serving/finishing. Massage the marinade into the chicken so each piece is evenly coated. Seal or cover and refrigerate for at least 1 hour and up to overnight (4–12 hours recommended for best flavor).

Cook the chicken — oven method

Preheat the oven to 200°C (400°F). Arrange marinated chicken pieces on a rimmed baking sheet or ovenproof tray lined with foil or parchment, skin-side up if using skin. Bake for 20–25 minutes for thighs (or 18–22 minutes for breasts) until the internal temperature reaches 74°C (165°F) and edges are nicely browned. For extra char, switch to broil for 2–3 minutes at the end — watch closely to avoid burning.

Cook the chicken — stovetop/grill method

Heat a heavy skillet or grill pan over medium-high heat and add 1 tablespoon oil. Sear chicken pieces 4–5 minutes per side (for thighs) until well browned and cooked through to 74°C (165°F). Reduce heat if the exterior is browning too quickly; cover for a couple minutes to finish cooking if needed.

Rest the cooked chicken on a cutting board for 5 minutes. Slice or leave whole as desired. Warm the reserved marinade briefly in a small saucepan over low heat for 1–2 minutes (do not boil) to use as a finishing sauce, or serve it chilled as a dip.

Plate the chicken, drizzle with 1 teaspoon extra olive oil, sprinkle 1/4 cup chopped cilantro or parsley and flaky sea salt to taste. Serve with lemon wedges for squeezing over the top.

Serve suggestion: pairs well with steamed rice, flatbreads, roasted vegetables or a crisp salad. Leftover marinade that contacted raw chicken should not be used unless heated to a safe temperature (bring to a simmer for 2 minutes).