Yogurt Lemon Chicken with Sumac Onions

Our Yogurt Lemon Chicken with Sumac Onions is a versatile dish that's perfect for any occasion. Whether you're hosting a dinner party or enjoying a cozy night in, this recipe is sure to impress. The creamy tang of yogurt, the zesty punch of lemon, and the vibrant flavor of sumac come together to create a mouthwatering dish. Paired with sumac onions, it's a delightful mix of tender, juicy chicken and refreshing, tangy red onions.

PREP TIME: 30 minutes
COOK TIME: 10 minutes

Ingredients
For the onions:
1 red onion, thinly sliced
2 tablespoon olive oil
1 tablespoon sumac
Juice of 1 lemon
1/2 cup parsley leaves, finely chopped

For the chicken/marinade:
2 pounds boneless skinless chicken thighs
1/2 cup low fat or whole milk yogurt
2 garlic cloves, roughly chopped
2 sprigs of fresh mint, leaves removed
1 lemon, zested and juiced
1/4 cup olive oil + more for drizzling
2 teaspoons paprika
1 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon Kosher salt
Ground black pepper
Large lettuce leaves and lemon wedges, for serving

Directions
Make the onions: Add ingredients to a non-reactive bowl and stir to combine. Set aside to marinade while you make the remainder of the recipe.

Pat the chicken dry with paper towels and place in a large bowl.

In a food processor or blender, combine yogurt, chopped garlic, mint leaves, lemon zest and juice, olive oil, paprika, turmeric, cumin, salt, and black pepper. Blend until smooth with no large chunks of lemon or herbs.

Pour the marinade over the chicken, ensuring all pieces are well coated. Marinate for at least 20 minutes or up to 8 hours in the refrigerator.

When ready to cook, heat a skillet or grill pan over medium heat and drizzle with olive oil. Remove chicken from the marinade, letting excess drip off. Cook chicken on the first side for 4-5 minutes without moving, allowing it to develop good color.

Flip the chicken and cook for another 3-4 minutes until nicely charred.

Once cooked, remove from the pan and let rest for a few minutes and slice the chicken diagonally.

Serve the sliced chicken in lettuce leaves and top with pickled sumac onions. Garnish with a squeeze of fresh lemon juice.

See more of Samantha Ferraro's recipes >>