Back to the NYT Cooking website for this one. I will admit that it is pretty high on the hassle scale and prep time is about 30-45 minutes depending on your chopping speed. I will also admit that the hassle is totally worth it and this is another really great recipe that is sure to become a staple here. You can find the recipe here.
Start by either mincing or grating 6 cloves of garlic. Toss it all, but for one teaspoon, into a flat dish that can hold your 6 boneless skinless chicken thighs while they marinate. In said flat dish add the juice and zest of one lemon, 3 tbsp EVOO, 2 tbsp fresh parsley – minced, 2 tbsp fresh mint – minced, 1 tbsp fresh thyme – minced, 1 tbsp fresh oregano – also minced. Toss in 1 1/2 tsp of kosher salt, 1 tbsp of sesame seeds, and 3/4 tsp of sumac. Finally, I get to use sumac!! Toss in your chicken and roll it all around until nicely coated. Cover and refrigerate for 15 minutes – 24 hours.
I cooked them on the BBQ after letting them marinate for a couple hours. Cook them for about 7 minutes on each side. Don’t flip them around too much or you’ll lose the herby texture to the grill. Make sure it doesn’t burn, but you want it to look slightly charred.
While the chicken is marinating or cooking, you can also get to work on the dipping sauce. Using 2/3 cup of plain Greek yogurt, the recipe calls for adding the zest of one lemon. I did not do this. I added the juice of one lemon, because I read to quickly and messed up. It was amazing. I would absolutely add the lemon juice again. Add a good pinch of salt and try that baby out.
Serve your chicken drizzled in olive oil, with some fresh parsley maybe and a sprinkling of sumac. Dip your chicken in that lovely yogurt dipping sauce.
It was fabulous. I absolutely loved this recipe. It’s also an absolute pain in the ass. It’s worth trying it out, but I would give it 5 on the hassle scale for the amount of work that goes into making the marinade.