| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon sumac
- 1 1/2 teaspoons kosher salt
- 1 teaspoon granulated garlic
- 1/2 teaspoon freshly ground black pepper
- Zest and juice of 1 lemon
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 medium eggplants, stems on, cut in half lengthwise
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 teaspoon sumac
- Kosher salt and freshly ground black pepper
- One 8.8-ounce package store-bought naan bread
- 1 cup Greek yogurt
- 3 tablespoons tahini
- 2 tablespoons minced fresh parsley
- 1 tablespoon honey, plus more for drizzling
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon cumin
- Juice from 1/2 lemon plus remaining half cut into wedges
- Kosher salt and freshly ground black pepper
- Fresh mint and parsley leaves, for garnish
Instructions
- For the chicken: Combine the olive oil, sumac, salt, granulated garlic, pepper and lemon zest and juice in a large shallow dish or a resealable plastic bag. Add chicken thighs and mix to coat with the marinade. Refrigerate at least 30 minutes or up to overnight.
- For the eggplant and naan: Use a paring knife to make crosshatch marks on the flesh side of each eggplant half. Drizzle both sides of the eggplant with oil and sprinkle with sumac, salt and pepper.
- Preheat a grill for cooking over direct and indirect medium-high heat. Remove chicken from marinade and grill, flipping once, until cooked through, 5 to 7 minutes on each side.
- Meanwhile, grill the eggplant, starting flesh-side down, for 5 minutes. Flip and cook 5 minutes more, then move to indirect heat to cook until tender, an 5 additional minutes.
- Turn one of the burners to high heat. Lightly brush both sides of naan bread with olive oil and grill over high heat, flipping frequently, until slightly charred and warmed through, 3 to 5 minutes total.
- For the yogurt tahini sauce: Whisk together the yogurt, tahini, parsley, honey, olive oil, cumin and lemon juice in a bowl, then season with salt and pepper.
- Arrange chicken and eggplant on a platter. Drizzle with honey and olive oil. Top with fresh mint and parsley leaves. Serve with yogurt tahini sauce and grilled naan bread on the side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 799 |
| Total Fat | 39 g |
| Saturated Fat | 8 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 13 g |
| Sugar | 17 g |
| Protein | 50 g |
| Cholesterol | 169 mg |
| Sodium | 1517 mg |
Reviews
I didn’t get much flavor in my chicken.
Lovely food so yummy semple delicious I like fever seasoning love you gayes
This was delicious! My 5yo helped prepare it, and she is loving it! This is food I can feel good about feeding my family, and getting more variety of veggies in. I also added cucumbers to the yogurt to add a nice crunch. Will definitely make again!
This chicken was amazing! We followed recipe exactly! My family loved it! We enjoyed the chicken with pita and grilled veggies! So yummy!
Simply delicious! I had to make a couple adjustments because my wife is gf and dairy free, but we both loved it! In fact, we printed for out “Keeper” recipe book!
This was fantastic. Sumac is a seasoning whose time has come! More recipes.
Sooooooooooooooooooooo good
Wow! I made this enlarged by 2.5 to accommodate more people. Everyone loved it and said it should go into our rotation. I found sumac on Amazon. The only changes I made was actual cooking. We are in between grills lol. So I put the chicken and all its glorious marinade in a 13.5” cast iron skillet and the eggplant and naan bread on the cast iron griddle. Everyone loved the yogurt tahini sauce also. Have quite a bit left but it will be really tasty with sliced veggies.
That sauce!! It’s insanely delicious!
My husband isn’t typically a fan of eggplant but he totally enjoyed this. It was a huge hit with our family and will be added into our summer meal rotation!