Chicken Recipe
Make Chicken Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinated Chicken
To Serve (Starters)
Method
Marinated Chicken
Prep the chicken
Trim excess fat from the chicken thighs and pat dry with paper towels. Cut larger thighs into 1-inch wide strips for even cooking and easier serving as starters.
Make the marinade
In a medium bowl combine 1 cup plain yogurt, minced garlic, 2 tbsp lemon juice, 1 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp ground coriander, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk until smooth and uniform.
Marinate the chicken
Add the chicken strips to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours. If short on time, 30 minutes still imparts flavor.
Cook the chicken
Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Add a drizzle of oil or brush the pan with a small amount of olive oil. Add the marinated chicken strips in a single layer without crowding; cook in batches if necessary. Sear 2–3 minutes per side until nicely browned and cooked through (internal temperature 165°F / 74°C). Total cook time for strips: 5–7 minutes depending on thickness. Remove to a plate and let rest 3 minutes.
To Serve (Starters)
Warm breads
Preheat oven to 350°F (175°C). Lightly brush pita or flatbreads with 1 tbsp olive oil, place on a baking sheet and warm 5–7 minutes until pliable and slightly toasted. Alternatively, warm on a skillet for 1–2 minutes per side.
Assemble starters
Slice the rested chicken into bite-sized strips if not already. Spread a spoonful of the 1/2 cup plain Greek yogurt down the center of each warmed flatbread. Top with several strips of chicken, sprinkle chopped parsley, and a pinch of sumac or smoked paprika if using. Squeeze a lemon wedge over the top to taste.