Grilled Chicken Thighs with Yoghurt & Preserved Lemons

Preserved lemons are something I recently discovered and now I always keep stocked in the refrigerator. It’s basically a layer of whole quartered lemons a layer of salt and layer of lemons a layer of salt etc etc. I let it sit for a couple of weeks before using, the first time. Now, I just keep throwing more lemons and salt into the jar every time I buy a bag of lemons and have any leftover.

Grilled chicken thighs with yoghurt and preserved lemons is one of my favorite dishes that incorporate them. I’m not sure where I got the idea the from. Possibly a Greek cucumber and yoghurt sauce? Anyway, it’s a dish I’ve served enough times to friends and family that it deserves it’s own post.

Ingredients:

• a family pack of chicken thighs. There are usually 8 of them.
• About half a 32oz. container of greek yoghurt maybe a little less.
• 2 preserved lemons – diced
• a handful of garlic cloves – minced
• a bunch of fresh basil – shredded (I prefer Thai basil, but any kind will do).
• Pepper to taste

1. Mix everything except the chicken together in a large bowl.
2. Taste. See if you need to add more lemon, pepper, basil, or garlic.
3. Add the chicken to the mixture and mix thoroughly.
4. If you are not planning on cooking the chicken within 2 or 3 days, freeze it. I like to vacuum seal and freeze them in packages of 4 thighs.
5. If you are planning on cooking them soon, let marinade for at least an hour or 2.

Decide if you are going to bake or grill the chicken.

To bake:

1. Preheat oven to 350 degrees Fahrenheit
2. Bake the chicken for 20 minutes.
3. Turn over and bake for another 20 minutes. Add more of the marinate to the chicken.
4. Raise the temperature to 450 degrees Fahrenheit and bake for 10 minutes or until it crisps up.
5. Remove from oven and let sit for 5 minutes.
6. While the chicken resting, put the remainder of the marinate and the pan drippings in a sauce pan and let boil.
7. Serve chicken with the cooked marinade.

To grill:

1. Heat up the grill on low heat.
2. Grill for 20 minutes.
3. Flip over and grill for 20 more minutes.
4. If the skin isn’t crispy, raise the heat on the grill and let the skin brown.
5. Remove from heat and let sit.
6. While the chicken is resting put the remainder of the marinate in a saucepan and let boil.
7. Serve chicken with the cooked marinade.

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