Chicken, Marinated Recipe

Prepare garlic

Peel and mince the garlic cloves finely (or grate on a microplane). This helps release flavor into the marinade.

Combine marinade ingredients

In a medium bowl, whisk together the Greek yogurt, 2 tbs olive oil, 2 tbs lemon juice, minced garlic, ground cumin, smoked paprika, ground coriander, black pepper, kosher salt, honey and red pepper flakes until smooth and homogenous.

Marinate the chicken

Trim any excess fat from the chicken thighs and pat dry with paper towels. Add the chicken to the bowl with the marinade, turning pieces to coat thoroughly. Cover with plastic wrap or transfer to a resealable bag and refrigerate for at least 1 hour and up to 24 hours. For best flavor and tenderness, marinate 4–8 hours.

Bring to temperature

About 20–30 minutes before cooking, remove the chicken from the refrigerator to let it come closer to room temperature for even cooking.

Heat skillet

Place a large heavy skillet (cast iron recommended) over medium-high heat. Add 1 tbs olive oil and let it heat until shimmering but not smoking, about 1–2 minutes.

Sear chicken

Remove excess marinade from the chicken (shake off but do not wipe clean). Arrange the thighs in a single layer in the hot skillet without crowding; you may need to cook in batches. Sear undisturbed until deeply browned on the first side, about 4–5 minutes.

Flip and finish cooking

Flip the thighs and reduce heat to medium. Continue cooking until an instant-read thermometer inserted into the thickest part reaches 165°F (74°C), about 4–6 more minutes depending on thickness. If pieces brown too quickly, lower heat slightly and cover for 1–2 minutes to finish cooking through.

Optional butter finish

During the last minute of cooking, add 1 tsp butter to the pan and spoon the melted butter over the chicken to glaze and add richness.

Rest

Transfer the cooked chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute.

Garnish and serve

Slice or serve the thighs whole. Sprinkle with chopped fresh parsley and serve with lemon wedges for squeezing. Taste and adjust with extra salt or lemon if desired.