End of Summer Chicken with Fresh Garden Herbs
6 skinless, boneless chicken thighs (organic preferred)
6 garlic cloves, minced
Zest two organic lemons
Juice one of the organic lemons (save the other zested lemon for another use)
1½ tablespoons extra-virgin olive oil
2 tablespoons minced fresh Italian flat-leaf parsley
2 tablespoons minced fresh mint laves
1 tablespoon minced fresh thyme leaves
1 tablespoon minced fresh oregano leaves
1 tablespoon sesame seeds
1¼ teaspoons sea salt, divided
¾ teaspoon sumac (or ground coriander)
2/3 cup plan fat-free Greek yogurt
¼ teaspoon fresh-ground black pepper
In a medium mixing bowl whisk together all but ½ teaspoon of the garlic (set aside for yogurt sauce), the lemon juice and zest of one lemon, olive oil, parsley, mint, thyme, oregano, sesame seeds, salt and sumac (or coriander) until combined. Add chicken and stir and toss until coated. Cover and set aside at room temperature for 30 minutes.
While the chicken marinates, line a rimmed baking sheet or jelly roll pan foil. Set aside. Place the oven rack 3 to 4 inches away from the broiler element.
In a small mixing bowl whisk together the yogurt, lemon zest from the second lemon, ½ teaspoon minced garlic and ¼ teaspoon sea salt and black pepper. Set aside.
Using tongs, remove chicken thighs from the marinade and arrange on the lined pan. Drizzle all the liquid from the mixing bowl over the chicken. Broil the chicken for 6-7 minutes until charred in spots. Turn thighs over and broil for 6-7 minutes more or until an instant-read thermometer registers 165 degrees when inserted into the center of the largest thigh. Let rest for 5 minutes.
Serve with some of the yogurt sauce spooned over each thigh.
Suggestion: Melissa Clark suggests that these chicken thighs can successfully be grilled.
Serves 6
Nutrition values per serving: 224 calories (37.6 percent from fat), 9.3 g fat (1.9 g saturated fat), 3.6 g carbohydrates, 1.6 g sugars, 0.4 g fiber, 30.6 g protein, 110 mg cholesterol, 615 mg sodium.
Saltsense: Omitting the added salt reduces the sodium per serving to 130 milligrams. Local sumac source: thespicehouse.com