Description
Preserved lemon and yogurt marinated chicken is a vibrant Mediterranean-inspired dish featuring tender, juicy chicken infused with tangy yogurt, aromatic spices, and bright preserved lemon. Perfect for grilling, pan-searing, or roasting, it’s versatile enough for lettuce wraps, salads, or kabobs.
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1/2 cup whole milk yogurt
- 2 garlic cloves, chopped
- 2 small or 1 large preserved lemon, flesh and seeds removed and roughly chopped
- 1/4 cup olive oil
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 2 sprigs fresh mint, stems removed
- 1 teaspoon olive oil (for cooking)
- Optional: butter lettuce leaves
- Optional: olives
- Optional: fried halloumi cheese or feta
- Optional: chopped salad
- Optional: fresh mint leaves
- Optional: lemon wedges
Instructions
- Pat the chicken thighs dry with paper towels and place them in a large bowl or resealable plastic bag.
- In a food processor or blender, combine yogurt, garlic, preserved lemons, olive oil, paprika, turmeric, cumin, and mint. Blend until smooth.
- Pour the marinade over the chicken and coat thoroughly. Cover and refrigerate for at least 20 minutes or up to 8 hours.
- Heat a skillet or grill pan over medium heat and drizzle with 1 teaspoon olive oil.
- Remove chicken from marinade, letting excess drip off. Cook undisturbed for 4–5 minutes until browned.
- Flip and cook another 3–4 minutes until fully cooked (internal temperature 165°F/74°C).
- Let rest for several minutes, then slice diagonally.
- Serve in lettuce wraps or with olives, halloumi, chopped salad, fresh mint, and lemon wedges.
- Oven method: Preheat oven to 400°F (200°C) and roast marinated chicken for 25–30 minutes until cooked through.
Notes
- Marinate longer (4–8 hours) for deeper flavor.
- Chicken breasts can be substituted; pound for even thickness.
- If preserved lemons are unavailable, use zest and juice of 1 lemon plus 3/4 teaspoon salt.
- Add 1/2 teaspoon red pepper flakes for heat.
- Store leftovers in refrigerator up to 3 days.
- Freeze cooked chicken up to 2 months.
- Reheat gently to prevent drying out.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Seared, Grilled, or Roasted
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 454 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 32 g
- Saturated Fat: 7 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 165 mg
