Boneless, skinless chicken thighs are a low-fat, low-cost protein source that’s convenient to have on hand. But without the skin and bones to keep them moist and hold them together, they can use some extra TLC in the prep. Here’s one fast and easy idea worth keeping in your back pocket, adapted from a recipe in Yasmin Fahr’s “Cook Simply, Live Fully. Serves 4. – Susan Puckett
Ingredients
- 2 tablespoons full-fat Greek yogurt
- 2 tablespoons grated Parmesan
- 1 teaspoon ground sumac (optional)
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt, plus more, as needed
- 2 limes, zested and thinly sliced into rounds
- 2 tablespoons olive oil
- 1 ½ pounds boneless, skinless chicken thighs, cut into 2-inch pieces
- 2 or 3 tablespoons chopped fresh parsley, cilantro, or mint
- Rice and green salad for serving (optional)
Instructions
- Heat a broiler with a rack 6 inches from the heat source to high.
- In a large bowl, combine the yogurt, Parmesan, sumac (if using), cumin, 1 teaspoon of salt, the lime zest, and 1 tablespoon of the olive oil. Add the chicken to the bowl and stir to coat.
- Arrange the lime rounds on a sheet pan (lined with parchment for easy clean-up if desired). Drizzle with the remaining olive oil and spread them out. Arrange the chicken pieces on the pan.
- Set the pan under the broiler and broil until the tops of the chicken pieces are lightly browned, 6 to 7 minutes. Turn the chicken pieces over and broil 4 or 5 minutes longer, or until the chicken starts to darken. (To test for doneness, cut through a thick piece with a knife to see if the juices run clear.) If the chicken is charring too quickly, move the pan down a rack to finish cooking.
- Remove from the oven and sprinkle with the chicken and limes (which you can eat) with the herbs. Serve with rice and salad, if desired.
Susan Puckett is an Atlanta-based food writer and cookbook author.
