Authentic Grilled Persian Chicken Recipe

If you’re looking to spice up your dinner routine, this Grilled Persian Chicken recipe is just what you need. This dish is not just about cooking chicken; it’s about creating a flavorful experience that takes your taste buds on a delightful journey. The marinade is a perfect blend of spices, yogurt, and citrus that tenderizes the chicken while infusing it with a burst of flavor.

Imagine succulent pieces of chicken, kissed by the grill, and served with a refreshing side of herbs and salad. This chicken recipe is perfect for summer cookouts or any occasion when you want to impress your guests with something special.

Deliciously Marinated Grilled Persian Chicken

This grilled chicken dish boasts a beautifully charred exterior with a moist and tender interior. The rich flavors come from a marinade of spices and yogurt, creating a savory and aromatic experience that pairs perfectly with rice or flatbreads.

Ingredients

4 chicken thighs or breasts, skinless
1 cup plain yogurt
2 tablespoons olive oil
1 lemon, juiced
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon turmeric
Salt and pepper to taste
Fresh herbs (parsley, mint) for garnish
Lemon wedges for serving

Instructions

Prepare the Marinade: In a bowl, mix yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, salt, and pepper until well combined.
Marinate the Chicken: Add the chicken to the marinade, making sure each piece is well coated. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
Preheat the Grill: Heat the grill to medium-high heat. You can also use a grill pan if you don’t have access to an outdoor grill.
Grill the Chicken: Remove the chicken from the marinade and shake off excess. Place on the grill and cook for about 6-7 minutes per side, or until the chicken reaches an internal temperature of 165°F (75°C) and has nice grill marks.
Serve: Remove the chicken from the grill and let it rest for a couple of minutes before slicing. Garnish with fresh herbs and serve with lemon wedges on the side.