00:00Why do 85% of backyard grillers skip Persian chicken?
00:04Don't be that person.
00:05Here's how to nail it every time.
00:07First, grab some chicken thighs. They stay juicy.
00:10Trim off any excess fat for the best texture.
00:13For the marinade, use plain yogurt, fresh lemon juice, minced garlic, grated onion, turmeric and salt.
00:20Add a pinch of black pepper and a drizzle of olive oil for extra flavour.
00:25Whisk everything together until smooth.
00:28Dunk the chicken in, making sure every piece is coated.
00:32Cover and let it soak for at least an hour in the fridge.
00:35Overnight is even better for deeper flavour.
00:38The longer the better. Think of it as a spa day for your chicken.
00:42If you're short on time, even 30 minutes will help, but patience pays off.
00:47Fire up your grill to medium-high.
00:50Clean and oil the grates so the chicken doesn't stick.
00:53Shake off the extra marinade and lay the chicken on the grill.
00:57Don't crowd the pieces. Give them space for even cooking.
01:01Grill for about six. Eight minutes per side.
01:04Flipping every few minutes until golden and cooked through.
01:07About 15 minutes total.
01:09Use a meat thermometer if you have one.
01:11165 degrees Fahrenheit is perfect.
01:15Pro tip. If you smell something amazing, you're doing it right.
01:18Let the chicken rest a few minutes before serving so the juices stay inside.
01:23Serve it up with fluffy rice or warm flatbread and sprinkle with sumac or fresh herbs if you're feeling fancy.
01:29Add grilled tomatoes or onions for a true Persian touch.
01:32Now take a bite. Bet you can't stop at one. Grill on, legend.
01:36You'll be the best Eeny.
01:381st of orange.
01:40That's stuck.
01:412nd of orange.
01:42That's a legend.
Comments