Grilled Lemon Oregano Chicken Thigh — Tavuk Pirzola
Butterflied chicken thigh marinated in lemon, garlic, and oregano, grilled to deeply charred edges and served with herbed rice pilaf, a coban salad of tomato and cucumber, and lemon.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Butterfly chicken thighs by slicing horizontally without cutting through. Grate 6 garlic cloves, mix with 2 tsp oregano, 1 tsp black pepper, 1 tsp salt, 20ml (1.5 tbsp) olive oil, and juice of 1 lemon. Rub mixture onto chicken, rest 10 minutes. Halve remaining lemon. Dice tomatoes and cucumber, slice red onion thinly, chop parsley and mint. Toss with vinegar, sumac, remaining 20ml (1.5 tbsp) olive oil, and 1 tsp salt for coban salad.
Toast
Melt butter in a saucepan over medium heat 30 seconds. Add basmati rice, toast 1 minute until grains glisten. Pour in hot water with a pinch of salt, cover, reduce to low heat, cook 12 minutes until tender and water absorbs completely.
Grill
Heat a grill pan over high heat 4 minutes until smoking. Grill butterflied chicken thighs 4–5 minutes per side over high heat until deeply charred outside and cooked through at centre. Rest off the heat 3 minutes on a board.
Rest and plate
Stir half the chopped parsley through warm rice. Spoon rice onto warm plates, slice chicken across the grain and lay over rice, pile coban salad alongside, finish with lemon half to squeeze.
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