Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 0.5 cup Greek yogurt, 0.25 cup full-fat coconut milk, 3 tablespoons olive oil, 2 tablespoons lemon juice, 5 minced garlic cloves, 1 tablespoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon sweet paprika, 1 teaspoon sea salt, and 0.5 teaspoon black pepper, mixing thoroughly to form the marinade.

2. 2

   Add 1.5 pounds of chicken thigh pieces to the marinade, ensuring each piece is fully coated, then cover the bowl and refrigerate for at least 2 hours, or preferably overnight.

3. 3

   Preheat your oven to a very high 500°F (260°C) with a heavy baking sheet or cast-iron pan placed inside for at least 20 minutes to get it searing hot, simulating a tandoor's direct heat.

4. 4

   Thread the marinated chicken pieces onto wooden or metal skewers, leaving a small space between each piece for even cooking.

5. 5

   Carefully remove the hot baking sheet or cast-iron pan from the oven, arrange the chicken skewers evenly on its surface, and immediately return to the preheated 500°F (260°C) oven to bake for 12 minutes.

6. 6

   Flip the chicken skewers after 12 minutes and continue to bake for another 10 to 15 minutes, until the chicken is cooked through with a beautifully caramelized, deep golden-brown crust.

7. 7

   Remove the chicken from the oven and sprinkle with 0.5 cup fresh chopped parsley before serving immediately alongside your choice of Greek salad or tzatziki.