Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Trim 700 grams of boneless, skinless chicken thighs of any visible excess fat or skin.

2. 2

   In a large bowl, whisk together 240 milliliters of plain yogurt, 2 tablespoons of Hungarian sweet paprika, 1 tablespoon of ground sumac, 4 minced garlic cloves, 1 tablespoon of finely grated red onion, 1 tablespoon of fresh lemon juice, 2 tablespoons of olive oil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to form the marinade.

3. 3

   Add the prepared chicken thighs to the bowl, ensuring each piece is thoroughly coated with the marinade, then cover the bowl and refrigerate for at least 2 hours or preferably overnight.

4. 4

   Preheat your grill to medium-high heat, and lightly oil the grates to prevent the chicken from sticking.

5. 5

   Remove the marinated chicken from the refrigerator, allowing any excess marinade to drip off before placing the thighs directly onto the hot grill.

6. 6

   Grill the chicken for 6 to 8 minutes per side, or until an internal temperature of 74 degrees Celsius (165 degrees Fahrenheit) is reached and the chicken displays nice grill marks and is fully cooked through.

7. 7

   Transfer the grilled chicken to a clean cutting board and allow it to rest for 5 minutes before slicing or serving to ensure maximum juiciness.