Description
A simple marinade with yogurt, lemon, garlic and wonderful spices transforms ordinary chicken thighs into something extraordinary. [Note: Prep time doesn't include marinating time]
Ingredients
Scale
- 2 pounds of boneless skinless chicken thighs
For the Ras El Hanout Marinade:
- 1 tablespoon plus 1 teaspoon ras el hanout spice mix
- 1 cup plain whole fat Greek yogurt
- Zest of 1 lemon (Best to zest the lemon before juicing it)
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt or fine sea salt
- ½ teaspoon crushed red pepper flakes (or double if you like it really hot and spicy)
- 5-6 garlic cloves, smashed
Garnishes:
- Lemon wedges
- Mint or parsley leaves, chopped
Instructions
- Mix all the marinade ingredients together and pour them into a bowl or container large enough to hold all the chicken. Add chicken and toss to coat. Allow chicken to marinate for at least an hour and up to 6 hours, covered, in the fridge.
- Heat the grill to medium-high. Grill the chicken for 5-6 minutes per side or until it's cooked through.
- Garnish with lemon wedges and chopped parsley or mint
- Serve with rice or couscous. Another great side for this is Moroccan raw carrot salad or this simple green salad with citrusy dressing. You could also cut up the chicken and roll it up in pita with chopped salad and tahini sauce like in this recipe for grilled chicken shawarma.
- Prep Time: 10 min
- Cook Time: 12 mins
- Category: Main dish
- Method: grill
- Cuisine: North African