Turkish · Dinner
Grilled Lemon Oregano Chicken Thigh
Tavuk Pirzola
Butterflied chicken thigh marinated in lemon, garlic, and oregano, grilled to deeply charred edges and served with herbed rice pilaf, a coban salad of tomato and cucumber, and lemon.
$
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
598Calories
38gProtein
28gFat
48gCarbs
7gSugar
4gFiber
742mgSodium
102mgChol
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Instructions
1
Prep
Butterfly chicken thighs by slicing horizontally without cutting through. Grate 6 garlic cloves, mix with 2 tsp oregano, 1 tsp black pepper, 1 tsp salt, 20ml (1.5 tbsp) olive oil, and juice of 1 lemon. Rub mixture onto chicken, rest 10 minutes. Halve remaining lemon. Dice tomato and cucumber, slice red onion thinly, chop parsley and mint. Toss with 2 tsp vinegar, 2 tsp sumac, remaining 20ml (1.5 tbsp) olive oil, and 1 tsp salt for coban salad.
2
Toast
Melt 20g (0.7 oz) butter in a saucepan over medium heat 30 seconds. Add 140g (4.9 oz) basmati rice, toast 1 minute until grains glisten. Pour in 360ml (1.5 cups) hot water with a pinch of salt, cover, reduce to low heat, cook 12 minutes until tender and water absorbs completely.
3
Grill
Heat a grill pan over high heat 4 minutes until smoking. Grill butterflied chicken 4–5 minutes per side over high heat until deeply charred outside and cooked through at centre. Rest off the heat 3 minutes on a board.
4
Rest and plate
Stir half the chopped parsley through warm rice. Divide rice between two warm plates, slice chicken across the grain and lay over rice, pile coban salad alongside each portion, finish with a lemon half to squeeze.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) chicken thighs
- 6 garlic cloves
- 2 tsp dried oregano
- 1 tsp ground black pepper
- 2 tsp fine sea salt
- 40ml (3 tbsp) extra-virgin olive oil
- 2 lemons
- 140g (4.9 oz) basmati rice
- 20g (0.7 oz) unsalted butter
- 360ml (1.5 cups) hot water
- 300g (10.6 oz) ripe tomato
- 200g (7 oz) Persian cucumber
- 120g (4.2 oz) red onion
- 20g (large handful) flat-leaf parsley
- 10g (large handful) fresh mint
- 2 tsp sumac
- 2 tsp red wine vinegar