Description
A stress-free, flavorful weeknight dinner featuring marinated grilled chicken thighs served over rice with fresh veggies and a creamy, tangy garlic yogurt sauce.
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken thighs
- 1 ½ cups (360g) Greek yogurt, divided
- 3 tablespoons (45ml) fresh lemon juice, divided
- 6 cloves garlic, minced, divided
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon turmeric
- ¼ teaspoon cinnamon
- 1 teaspoon salt, divided
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1–2 tablespoons water
- 2 cups cooked basmati or jasmine rice
- 1 medium cucumber, diced
- 1 medium tomato, diced
- ½ cup sliced pickles
- ¼ cup fresh parsley, chopped
- Lemon wedges, for serving
Instructions
- In a large bowl, whisk together ½ cup Greek yogurt, 2 tablespoons lemon juice, 4 cloves minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, salt, and pepper.
- Add chicken thighs to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes (up to 4 hours).
- While chicken marinates, cook rice according to package directions. Fluff with a fork and keep warm.
- In a small bowl, whisk together 1 cup Greek yogurt, 2 cloves minced garlic, 1 tablespoon lemon juice, olive oil, ½ teaspoon salt, and water until smooth. Adjust consistency with more water if needed. Set aside.
- Heat a grill or grill pan over medium-high heat and lightly oil the grates.
- Remove chicken from marinade, letting excess drip off. Grill chicken for 5-6 minutes per side until charred and cooked through (internal temp 165°F / 74°C).
- Let chicken rest for 5 minutes before slicing into strips.
- Dice cucumber and tomatoes, slice pickles, and chop parsley.
- To assemble, place rice in a bowl, top with sliced chicken, veggies, and pickles. Drizzle generously with garlic sauce and sprinkle with parsley. Serve with lemon wedges.
Notes
Chicken thighs are preferred for juiciness, but chicken breasts can be used with reduced cooking time. The garlic sauce is best made fresh as it does not freeze well. For a low-carb or keto version, serve over cauliflower rice or mixed greens instead of regular rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl per person
- Calories: 450
- Sugar: 6
- Sodium: 800
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 40
- Fiber: 3
- Protein: 35
Keywords: sharwma, grilled chicken, garlic sauce, meal prep, weeknight dinner, healthy bowls, gluten-free, dairy-free option