A quick spring weeknight recipe that requires very little time from you. Leaving the chicken to marinate overnight will ensure fully flavoured chicken that is lip-smackingly good! Serve with this zingy, herby and yoghurt sauce that packs a punch. Eat alongside a salad and some bread or roasted potatoes.
Serves 3-4
Ingredients
Chicken
2 garlic cloves, finely chopped
3 tbsp soy sauce
1 tsp chilli paste
Juice of half a lemon
1 tsp cumin
1 tsp dried oregano
½ tsp paprika
500g chicken thighs
Sauce
1 bunch coriander, stalks removed
1 jalapeno, seeds removed if you don’t like spice
1 garlic clove
2 spring onions
3 tbsp Greek yoghurt
1 tbsp mayonnaise
Juice half lemon
Method
- Combine the garlic, soy, chilli paste, lemon juice, cumin, oregano and paprika.
- Add in the chicken thighs and leave to marinate from 1 hour to 24 hours.
- To make the sauce, add all ingredients into a food processor and blend until smooth.
- Bring the chicken out of the fridge 20 mins before you’re ready to cook.
- Add olive oil to the pan and once hot, add in the chicken pieces. Be sure to not crowd the pan to allow for nice caramelisation.
- To serve, place chicken on a plate and drizzle with sauce.
