Persian Chicken

Ingredients

• 120 ml (½ cup)lemon juice
• 480 ml (2 cups)Greek yoghurt
• 90 ml (6 tbsp)olive oil
• 30 ml (2 tbsp)honey
• 20 ml (4 tsp)ground turmeric
• 5 ml (1 tsp)sea salt
• 8boneless, skinless chicken thighs
• 30 ml (2 tbsp)olive oil
• 4onions, thinly sliced
• To tasterice or flatbread

Instructions

1. 1

   Mix the marinade

   Combine the lemon juice, yoghurt, 90 ml olive oil, honey, turmeric and salt in a large bowl. Add the chicken thighs and coat them well, then marinate for at least 2 hours or, if possible, overnight.

2. 2

   Heat the grill

   Switch on the grill and set a large frying pan over a medium heat. Add the remaining 30 ml olive oil to the pan.

3. 3

   Cook the onions

   Once the oil is hot, add the sliced onions and cover the pan. Fry them for 20 minutes while you prepare the rest of the dish.

4. 4

   Grill the chicken

   Lift the chicken thighs out of the marinade and place them on the grill pan. Grill for a few minutes on each side, until they begin to brown, then remove and set aside.

5. 5

   Reduce the sauce

   When the onions are soft, add the marinade to the pan. Turn up the heat and simmer for a few minutes, until the sauce has reduced slightly.

6. 6

   Finish and serve

   Return the grilled chicken to the pan and turn it in the sauce and onions. Serve straight away with rice or flatbread.

What is Persian chicken?

Persian chicken here refers to a home-style dish of marinated chicken served with onions and a richly seasoned sauce. The recipe draws on flavours associated with Persian and wider Middle Eastern cooking, particularly lemon, yoghurt and turmeric.

This version combines grilled chicken with onions softened in a frying pan, then uses the chicken marinade as the sauce. The result is tangy, gently sweet and warmly spiced.

Nutrition and macros by portion

The nutrition label shows one serving as written: 692 calories, 56g protein, 34g carbs, 38g fat.

The chicken provides most of the protein, while the rice or flatbread supplies much of the carbohydrate. Olive oil and Greek yoghurt contribute much of the fat, and the honey adds some carbohydrate. To balance the plate, serve with a generous portion of vegetables or salad.

Why the marinade matters

Yoghurt and lemon juice make a thick, tart marinade that clings to the thighs. Turmeric brings its earthy flavour and golden colour, while honey rounds out the sharpness.

Marinating time: allow at least 2 hours, or leave the chicken overnight if convenient. Keep it covered in the fridge while it marinates.

Soft, sweet onions

Onions: slice them thinly so they soften evenly during the covered 20-minute fry. Cook over medium heat and check that they are soft rather than browned heavily.

The onions form the base of the sauce, adding sweetness to balance the lemon and turmeric. Stir them occasionally if they seem to be catching.

Grilling the chicken

Take care when lifting the thighs from the marinade, as excess sauce can drip off. Grill them for a few minutes on each side, just until the surface starts to brown.

Chicken thighs vary in thickness, so check that the centre is fully cooked before serving. Avoid relying on browning alone as a sign of doneness.

Using the marinade as sauce

Once the onions are soft, add the marinade and simmer it for a few minutes to reduce slightly. Stir as it heats so it combines evenly with the onions.

Because the marinade has been in contact with raw chicken, it must be brought to a simmer before serving. Return the grilled chicken to the pan at the end so it can take on the sauce without prolonged cooking.

What to serve alongside

Rice makes a simple base for the lemony sauce, while flatbread is useful for scooping up the onions and yoghurt mixture. Serve either alongside the chicken as the recipe suggests.

A crisp salad or lightly cooked vegetables can add freshness and contrast to the rich sauce. Keep accompaniments simple so the turmeric and lemon remain prominent.

Recipe notes & tips

• Marinate the chicken in the fridge, especially if leaving it overnight.
• Slice the onions evenly so they soften at a similar rate.
• Let excess marinade drip from the thighs before grilling to help them brown.
• Simmer the marinade thoroughly after adding it to the onions.
• Check the thickest thigh for doneness before serving.

Variations

• Add garlic: Stir crushed garlic into the marinade for extra savoury flavour.
• Use chicken breast: Grill carefully and check early, as breast meat can dry out more quickly.
• Add fresh herbs: Scatter chopped parsley or coriander over the dish just before serving.
• Bring the heat: Add a little chilli to the marinade for a spicier sauce.
• Choose flatbread: Serve with warm flatbread instead of rice to scoop up the sauce.

Common mistakes to avoid

• Short marinating time: Give the chicken at least 2 hours if you can, or leave it overnight.
• Soggy browning: Let excess marinade drip off the thighs before placing them on the grill.
• Uneven onions: Slice them thinly and consistently so they soften together.
• Unreduced sauce: Simmer the marinade with the onions for a few minutes before adding the chicken.
• Undercooked chicken: Check the centre of the thickest thigh rather than judging by colour alone.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat gently in a covered pan until piping hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions