zhug-marinated-chicken-thighs
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Zhug, the spicy green sauce with Yemeni roots and wider Middle Eastern application, does the heavy-lifting in bringing massive flavor to this weeknight-friendly chicken dish, which uses the power of the broiler to bring easy char to those who are grill-less. Many zhug recipes will call for cilantro, chiles, oil, garlic, and spices. Here we lean on Trader Joe’s Zhoug Sauce, which adds cardamom to the mix, bringing a layer of warmth and depth. Combined with Greek yogurt and lemon, the zhug acts as both the marinade and finishing sauce. The yogurt helps to tenderize the meat in no time—just 20 minutes will make a difference, but if you can afford it, an overnight marinade will bless you with more tenderness and still more flavor. The reserved portion of sauce can be kept in the fridge the whole time; just thin it out with a touch of water before serving. Drizzle it generously over the bright tomato and onion side, and wrap the whole thing up in your warmed-up flatbread (Trader Joe’s Indian Style Flatbread, offered in both plain and garlic varieties, is a good one).

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Ingredients

4 servings

¾

cup plain full-fat Greek yogurt

½

cup Trader Joe’s Zhoug Sauce or homemade zhug

2

Tbsp. extra-virgin olive oil, divided

2

tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more

1

lemon

1½–2

lb. skinless, boneless chicken thighs

½

small red onion, thinly sliced

Vegetable oil or nonstick vegetable oil spray (for rack)

1

18-oz. package Trader Joe’s Pita Bread or Trader Joe’s Indian Style Flatbread (6 pitas or flatbreads)

1

lb. Campari or cherry tomatoes, quartered, halved if small

Freshly ground black pepper

Parsley and/or cilantro leaves (for serving; optional)

Preparation

Step 1

Mix ¾ cup plain full-fat Greek yogurt, ½ cup Trader Joe’s Zhoug Sauce or homemade zhug, 1 Tbsp. extra-virgin olive oil, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a medium bowl to combine. Finely grate zest of 1 lemon into bowl, then cut lemon in half and squeeze in juice of 1 half. Mix to combine. Cut remaining lemon half into 4 wedges; set aside for serving.

Step 2

Transfer ½ cup yogurt mixture to a small bowl and chill until ready to serve. Place remaining yogurt mixture in a large resealable plastic bag. Add 1½–2 lb. skinless, boneless chicken thighs, close bag, and turn chicken to coat. Let sit at room temperature 20 minutes, or chill, turning bag occasionally, up to 12 hours.

Step 3

Soak ½ small red onion, thinly sliced, in a small bowl of cold water 10–15 minutes.

Step 4

Meanwhile, heat broiler. Line a rimmed baking sheet with foil; set a wire rack inside. Coat rack with vegetable oil or nonstick vegetable oil spray. Remove chicken from marinade, letting excess drip back into bag, and transfer, skin side up, to rack; discard marinade.

Step 5

Broil chicken until golden brown on top, 6–8 minutes. Turn chicken over and broil until golden brown on other side, about 5 minutes. Turn chicken over once more and broil until top is deeply browned and charred in spots and meat is cooked through, about 2 minutes. Transfer to a cutting board and let rest 10 minutes.

Step 6

Place one 18-oz. package Trader Joe’s Pita Bread or Trader Joe’s Indian Style Flatbread (6 pitas or flatbreads) on same wire rack and broil until toasted, about 1 minute per side. (Watch closely to ensure they don’t burn!) Transfer to a platter; tear into large pieces.

Step 7

Drain red onion and add to a medium bowl, along with 1 lb. Campari or cherry tomatoes, quartered, halved if small, and remaining 1 Tbsp. extra-virgin olive oil; toss to combine. Season with salt and freshly ground black pepper.

Step 8

Thin reserved yogurt mixture with water (about 2 Tbsp.) until it reaches a drizzle-able consistency.

Step 9

To serve, slice chicken crosswise and arrange on platter with pita. Mound salad alongside chicken. Scatter parsley and/or cilantro leaves over (if using). Serve with yogurt sauce and reserved lemon wedges.