Bbq Chicken Thigh Plate Recipe

Prep and Marinate

Pat chicken thighs dry with paper towels. In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, 3 minced garlic cloves, paprika, smoked paprika, cumin, coriander, oregano, onion powder, red pepper flakes, 1.5 tsp salt, 0.75 tsp black pepper and 1 tbs brown sugar. Rub the spice mixture thoroughly under and over the skin of each thigh and place in a covered container or zip-top bag. Marinate in the refrigerator for at least 1 hour and up to overnight for best flavor.

Cook the Chicken

Preheat oven to 425°F (220°C). If using a grill, preheat to medium-high with one cooler zone. Place thighs skin-side up on a rimmed sheet pan or on the hot side of the grill. Roast or grill for about 30–35 minutes, turning once after 15 minutes if desired, until skin is deep golden, edges are charred in spots, and internal temperature reads 165°F (74°C). For extra char, finish under a hot broiler or over direct grill heat for 2–3 minutes.

Rest

Transfer cooked thighs to a platter and tent loosely with foil. Rest 8–10 minutes to let juices redistribute before finishing with butter sauce.

While chicken rests, melt 4 tbs butter with 1 tbs olive oil in a small skillet over medium-low heat. Add the grated garlic and cook 30 seconds until fragrant (do not brown). Stir in 0.5 tsp paprika for color, 0.5 tbs lemon juice and 0.25 tsp salt. Spoon the warm sauce over the rested thighs, coating the skin and pooling some on the plate. Reserve extra for serving on the side if desired.

Rinse 2 cups long-grain rice under cold water until water runs clear. In a medium saucepan bring 3.5 cups water or low-sodium chicken stock to a boil with 1 tbs butter and 0.5 tsp salt. Add the rice, stir once, reduce heat to low, cover tightly and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let steam, covered, 10 minutes. Fluff with a fork before serving.

In a bowl combine 4 cups mixed greens, sliced cucumber, tomato and red onion. Toss with 1 tbs olive oil, 0.5 tbs lemon juice or vinegar, 0.25 tsp salt and a pinch of black pepper. Keep chilled until plating.

Grate and squeeze the cucumber to remove excess water, then combine with 1 cup Greek yogurt, 1 minced garlic clove, 1 tbs chopped dill, 1 tsp lemon juice, 0.5 tsp olive oil, 0.25 tsp salt and a pinch of black pepper. Mix well and chill at least 15 minutes to let flavors meld. Adjust seasoning to taste.

Whisk together 2 tbs tomato paste and 2 tbs water in a small bowl until smooth. Heat 1 tsp olive oil in a small pan over medium heat, add the tomato mixture and stir for 30–60 seconds. Add 0.5 tsp paprika, 0.5 tsp hot pepper paste (optional), 0.5 tsp vinegar, 0.5 tsp brown sugar and 0.125 tsp salt. Simmer gently 1–2 minutes to meld, then remove from heat and cool slightly before serving.

On each plate create a bed of rice (about 1 cup cooked per serving). Place two chicken thighs per plate (for a 4-thigh plate arrange all four on a single large platter) on top of the rice. Spoon additional Turkish Butter Sauce over the chicken. Add a portion of the simple salad to the side. Serve small bowls or spoonfuls of tzatziki and Turkish sauce on the plate. Garnish with chopped parsley and lemon wedges. Serve immediately.