Chicken Recipe

Prepare and combine marinade

Pat the chicken thighs dry with paper towels. In a medium bowl, whisk together olive oil, yogurt, lemon juice, minced garlic, smoked paprika, ground cumin, dried oregano, kosher salt, and black pepper until smooth.

Add the chicken to the bowl and turn to coat thoroughly in the marinade, ensuring each piece is evenly covered. Cover and refrigerate for at least 30 minutes and up to 8 hours. (If short on time, 30 minutes will still impart flavor; longer gives more tender, flavorful meat.)

Sear the chicken

Remove the chicken from the refrigerator 15 minutes before cooking to come closer to room temperature. Heat a large skillet over medium-high heat. Add 1 tsp olive oil and swirl to coat. When the oil is shimmering, add chicken thighs in a single layer, presentation side down if applicable. Do not overcrowd; cook in batches if needed. Sear without moving for 4–5 minutes until a deep golden-brown crust forms.

Flip and finish

Flip the chicken and lower heat to medium. Add 1 tablespoon butter to the pan and tilt the pan slightly, spooning the melted butter over the chicken for 1–2 minutes to baste. Pour 1/4 cup chicken stock (or water) into the pan and allow to simmer gently, uncovered, for 6–8 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If pieces are very thick, cover loosely and cook a few minutes longer, checking frequently.

Rest and serve

Transfer the chicken to a cutting board and let rest 5 minutes to redistribute juices. Pour any pan juices back over the chicken. Sprinkle with chopped fresh parsley and serve with lemon wedges for squeezing over the top.