Ingredients:

  • 1 cup (240g) plain Greek yogurt
  • 3 tbsp (45ml) fresh lime juice
  • 1 tbsp (6g) lime zest
  • 1/2 cup (20g) fresh mint leaves, finely chopped
  • 4 cloves (12g) garlic, minced
  • 1 tsp (2g) ground cumin
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (3g) cracked black pepper
  • 2 tbsp (30ml) extra virgin olive oil
  • 3 lbs (1.36kg) boneless, skinless chicken thighs

Instructions:

  1. In a large glass mixing bowl, whisk together the Greek yogurt, lime juice, lime zest, minced garlic, and ground cumin.
  2. Fold in the chopped mint and olive oil, stirring until the mixture becomes a vibrant, pale green paste.
  3. Pat the chicken thighs completely dry with paper towels to ensure the marinade adheres.
  4. Toss the chicken into the bowl and massage the marinade into every crevice. Cover with plastic wrap and refrigerate for at least 4 hours (up to 24 hours).
  5. Heat a cast iron skillet over medium-high heat until a drop of water dances on the surface.
  6. Place chicken in the pan without crowding. Sear for 5–7 minutes per side until the yogurt bubbles and caramelizes into a deep golden brown.
  7. Remove the chicken once an instant-read thermometer confirms an internal temperature of 165°F (74°C).