4 medium garlic cloves, grated on a Microplane or minced finely, divided (reserve ½ teaspoon for yogurt sauce)
juice and zest of 2 lemons (more for the marinade if the lemons are very small and if you prefer a more tangy marinade)
3 tablespoons extra virgin olive oil
2 tablespoons minced fresh parsley
2 tablespoons minced fresh mint
1 tablespoon minced fresh thyme
1 tablespoon minced fresh marjoram (or oregano)
1½ teaspoons kosher salt
1 tablespoon sesame seeds + extra for yogurt sauce
¾ teaspoon sumac (optional)
1 6 ounce container whole milk plain yogurt
Preparation
Trim chicken thighs and combine with garlic (reserve ½ teaspoon for yogurt sauce), zest and juice of 1 lemon, olive oil, parsley, mint, thyme, marjoram, salt, sesame seeds and sumac (I use a Ziploc bag). Marinate the chicken in the refrigerator for 6 - 8 hours.
Heat your grill and cook chicken over high heat until charred in spots, about 4 - 6 minutes. Flip pieces and continue grilling until just cooked through, another 4 minutes or so.
While the chicken is cooking, combine yogurt with ½ teaspoon reserved garlic, lemon zest & juice. Season to taste with salt and freshly ground pepper. Sprinkle sesame seeds over the top. Serve chicken with yogurt sauce on the side.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2017/07/11/middle-eastern-herb-garlic-chicken/