Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Persian Lemon Chicken with Yogurt and Turmeric Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

This Persian Chicken recipe combines tender, juicy chicken thighs marinated in a flavorful blend of lemon juice, Greek yogurt, turmeric, honey, and olive oil. Grilled to perfection and simmered with caramelized onions and the tangy marinade sauce, it's a delightful and aromatic dish served best with rice or flatbread for an authentic Persian experience.

  • Total Time: 2 hours 30 minutes (including marinating time)
  • Yield: 4 servings

Ingredients

Marinade/Sauce

  • 4 lemons (juice) (1/2 cup)
  • 2 cups Greek yogurt
  • 6 tbsp olive oil
  • 2 tbsp honey
  • 4 tsp ground turmeric
  • 1 tsp sea salt

Chicken and Cooking

  • 8 boneless skinless chicken thighs
  • 2 tbsp olive oil
  • 4 onions (thinly sliced)

To Serve

  • Rice or flatbread

Instructions

  1. Prepare the Marinade: In a large bowl, mix the lemon juice, Greek yogurt, 6 tablespoons olive oil, honey, turmeric, and sea salt to create a flavorful marinade. Add the chicken thighs and ensure they are well-coated. Cover and refrigerate for at least two hours, preferably overnight, to allow the flavors to penetrate deeply.
  2. Heat the Pan for Onions: Preheat your grill. Place a large frying pan on medium heat and add 2 tablespoons of olive oil.
  3. Cook the Onions: Once the oil is hot, add the thinly sliced onions to the pan. Cover the pan with a lid and cook the onions for 20 minutes, stirring occasionally, until they become soft and caramelized.
  4. Grill the Chicken: Remove the chicken thighs from the marinade and place them on the preheated grill pan. Grill for a few minutes on each side until the chicken starts to brown and develop a nice char. Remove from the grill and set aside temporarily.
  5. Simmer the Sauce: Add the reserved marinade from the chicken to the pan with the cooked onions. Increase the heat and simmer the mixture for a few minutes, allowing it to reduce slightly and thicken into a rich sauce.
  6. Combine and Serve: Return the grilled chicken thighs into the pan with the onion sauce. Coat the chicken with the sauce gently and heat through briefly. Serve immediately alongside steamed rice or flatbread for a complete meal.

Notes

  • Marinating overnight enhances the tenderness and flavor of the chicken.
  • Covering the pan while cooking onions helps caramelize them evenly and retain moisture.
  • Using a grill pan imparts a grilled flavor while allowing control over cooking indoors.
  • Serve with saffron-infused rice or warm flatbread to complement the dish's rich flavors.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Persian

Find it online: https://recipesvibe.com/persian-lemon-chicken-with-yogurt-and-turmeric-recipe/