Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 2 tbsp extra virgin olive oil
  • 1/4 cup whole milk Greek yogurt
  • 1.5 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp smoked paprika
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1 tsp cayenne pepper
  • 1 tbsp kosher salt
  • 1 tsp cracked black pepper
  • 6 cloves garlic, minced into a paste
  • 1 large lemon, juiced
  • 1 small red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Prepare the protein. Pat the 2 lbs chicken thighs dry with a paper towel. Note: Removing surface moisture allows the marinade to cling better to the meat fibers.
  2. Whisk the marinade. In a large bowl, combine the 1/4 cup Greek yogurt, 2 tbsp olive oil, lemon juice, garlic paste, and all dry spices until the mixture is a thick, vibrant orange paste.
  3. Infuse the chicken. Add the thighs to the bowl and massage the marinade into every crevice. Cook immediately or let sit for 15 minutes.
  4. Heat the pan. Set your skillet over medium high heat with a splash of oil until a drop of water flicked onto it dances and evaporates instantly.
  5. Sear the first side. Place the thighs in the pan without overcrowding. Sizzle for 6-8 minutes until a dark, mahogany crust forms.
  6. Flip and finish. Turn the chicken over. Cook for another 5-7 minutes until the internal temperature hits 165°F.
  7. Rest the meat. Move the chicken to a cutting board. Wait 5 minutes so the juices redistribute instead of running out.
  8. Slice and garnish. Slice the chicken against the grain into thin strips. Toss with sliced red onion and parsley before serving.