Persian Chicken

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5 from 1 vote

Tender and juicy grilled chicken thighs with soft fried onions in a creamy yogurt-based lemony and turmeric sauce.

Prep Time10

Cook Time20

Course: Main Course

Cuisine: Middle Eastern

Servings: people

Calories: 692kcal

Author: Helen

Ingredients

Marinade / sauce

4 lemons (juice) ½ cup
2 cups Greek yogurt
6 tablespoon olive oil
2 tablespoon honey
4 teaspoon ground turmeric
1 teaspoon sea salt

Persian chicken:

8 boneless skinless chicken thighs
2 tablespoon olive oil
4 onions thinly sliced

To serve

Rice or flatbread

US Customary - Metric

Instructions

Mix the marinade/sauce ingredients in a large bowl and add the chicken thighs. Leave them to marinate for at least two hours or overnight if possible.
Turn on the grill and place a large frying pan on a medium heat and add the olive oil.
When the oil is hot add the sliced onion and fry it with the lid on for 20 minutes while you prepare the rest of the dish.
Take the chicken thighs out of the marinade and place them on the grill pan and grill for a few minutes on each side until they start to brown. Remove them from the grill and set them aside. (note 1)
When the onions are soft add the marinade/sauce, increase the heat and simmer for a few minutes until it reduces a little.
Add the grilled chicken to the sauce and onions and serve immediately with rice or flatbread.

Notes

You can check the chicken thighs are cooked by using a meat thermometer. They are done when they reach 75C or 165F. You can also take a large chicken thigh and cut it in half to check that the meat is white in the middle. If it's pink it will need to be cooked for a little longer.

Nutrition