1 1/4 cup siggi’s Plain 0% Skyr
1 lb chicken thighs
1 large lemon (2 small)
1/8 cup grated cucumber
2 cloves garlic
2 tbs fresh parsley
1 tbs fresh mint
1 tbs fresh thyme
1 tsp paprika
1 tsp cayenne
1 tsp za’atar
1 tsp turmeric
salt and pepper
To make the marinade for the chicken, combine 1/2 cup of yogurt, 1/2 a lemon, 1 clove of garlic (smashed and chopped), 1 tsp of paprika, turmeric, cayenne, za’atar, salt & paper to taste in a mixing bowl.
Coat the chicken thighs in the yogurt and marinate for at least 2 hours or overnight.
To make the yogurt sauce, combine 3/4 cup of yogurt, 1/8 cup of grated cucumber, juice from 1/2 a lemon, 1 small garlic clove smashed & chopped finely, 3 tbs of parsley, 1 tbs mint, 1 tbs thyme, salt and pepper to taste in a mixing bowl. Cover and let chill in fridge for at least 2 hours or overnight.
To cook, preheat the oven to 425°F. Place the chicken thighs on a baking sheet lined with parchment paper or tin foil. When the oven reaches temp place the chicken in the oven for 20 minutes or until internal temperature is around 165°F. Take out of the oven and let rest for 10 minutes so the juices are reabsorbed into the meat.
If grilling, oil grates and grill chicken, covered, turning frequently until internal temperature reaches 165°F. About 20-30 minutes.
Serve with a generous side of yogurt sauce.