Tawook Boneless Chicken Thighs

Ingredients

• 2 kgboneless chicken thighs
• 1/4 cup (60 ml)oil
• 1/2 cup (120 ml)yoghurt
• 2 tbspketchup
• 3 tbspmustard
• 1 tbsppaprika
• 1 tbsp tspsalt
• 1 tspblack pepper
• 4 cloves, minced, or 2 tspgarlic or garlic powder
• 1/4 cup (60 ml)lemon juice
• 1 tbsp, optionaltawook spice

Instructions

1. 1

   Mix and marinate

   Mix all the ingredients with the chicken. Marinate for at least 6 hours, or overnight for better flavour; the chicken can be marinated for a couple of days before cooking.

What is tawook chicken?

Tawook, also written shish tawook, is a Levantine-style marinated chicken dish commonly associated with skewered grilling. This version uses boneless thighs and a yoghurt-based marinade, making it easy to prepare without threading the meat onto skewers.

The method here covers mixing and marinating, but does not say how to cook the chicken. Choose a suitable cooking method and make sure the thickest pieces are cooked through before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1040 calories, 93g protein, 9g carbs, 71g fat.

Chicken thighs provide most of the protein and a substantial share of the fat, while the oil adds further fat. The small amounts of ketchup, yoghurt and lemon juice contribute most of the carbohydrate. Balance a portion with plenty of vegetables and a moderate serving of rice, bread or potatoes.

The marinade ingredients

Yoghurt and lemon: together they bring tang and coat the chicken well. Oil helps the mixture cling, while ketchup and mustard add savoury, sharp notes.

Spices and garlic: paprika, black pepper and garlic build flavour, and tawook spice is an optional extra. The salt quantity is written as “1 tbsp tsp”; check the original recipe before measuring it.

Marinating the chicken

Mix thoroughly: combine the marinade ingredients with the chicken so each thigh is coated. A food-safe covered container or sealed bag makes it easier to keep the chicken in contact with the mixture.

Allow time: marinate for at least 6 hours, or overnight for more flavour, as the method suggests. Keep it refrigerated while it marinates; the recipe also says it can be prepared a couple of days before cooking.

Getting the texture right

Even coating: separate any thighs stuck together and turn them through the marinade so there are no bare patches.

Doneness: no cooking temperature or time is provided in the supplied method. Follow the directions for your chosen cooking method and check that the thickest thigh is fully cooked before eating.

Serving the chicken

Once cooked, serve the thighs with rice, flatbread or potatoes, alongside a crisp salad or grilled vegetables. These accompaniments work well with the lemony, spiced coating.

If cooking a large batch, avoid crowding the cooking surface; cook in batches if needed so the chicken cooks evenly rather than steaming.

Recipe notes & tips

• Check the salt quantity against the original recipe, as it is written as “1 tbsp tsp”.
• Use a non-reactive bowl or food-safe bag for the lemon-containing marinade.
• Keep the chicken refrigerated throughout marinating.
• Turn the thighs in the marinade once or twice if convenient.
• Discard marinade that has been in contact with raw chicken unless it is handled and cooked safely.

Variations

• Use garlic powder: substitute 2 tsp for the four minced garlic cloves.
• Add tawook spice: include the optional tablespoon for a more pronounced spice blend.
• Adjust the mustard: use a milder or sharper mustard to suit your preference.
• Add extra lemon: serve with lemon wedges for a brighter finish.
• Serve in flatbread: slice the cooked thighs and tuck them into bread with salad.

Common mistakes to avoid

• Guessing the salt: the quantity is unclear, so verify it before adding.
• Marinating at room temperature: keep the chicken refrigerated while it rests.
• Uneven coating: separate the thighs and mix until each piece is covered.
• Crowding during cooking: cook in batches if the pieces cannot sit without touching.
• Relying on the marinade for doneness: check the thickest piece after cooking.

How to store

Keep raw chicken covered and refrigerated while marinating, and cook it within the couple of days stated in the recipe. Refrigerate cooked leftovers promptly in a sealed container and use within 3–4 days; reheat until steaming hot throughout.

Frequently asked questions