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I love chicken thighs – they are so simple to make, budget-friendly, and great for dieting since they fill you up – and my spicy Zhoug Marinated Chicken Thighs are a zesty, spicy, tangy twist to salsa chicken thighs, with a jalapeno Zhoug sauce.
Table of Contents
How to Make Zhoug Chicken Thighs
These chicken thighs are crazy simple to prep and make ahead for lunches – make the sauce once, and use it as a marinade and garnish!
Zhoug Chicken Thighs Ingredients
To make this recipe, we will need the following ingredients:
- Garlic: adds a pungent, sharp and savory taste.
- Fresh cilantro: adds a bright, citrusy and slightly floral flavor.
- Jalapeños: adds a spicy, pungent and slightly sweet flavor.
- Sea salt: enhances the overall flavor and balances out the heat from the jalapeños.
- Cardamom: adds a warm, sweet and slightly spicy flavor.
- Cumin: adds a warm, earthy and slightly bitter flavor.
- Red pepper flakes: adds a spicy and slightly smoky flavor.
- Extra-virgin olive oil: adds a smooth and slightly fruity flavor, and helps to blend the ingredients together.
- Chicken Thighs: you can use bone-in, skin-on, boneless, skinless – whichever chicken thigh fits your needs the best. If using bone-in or skin-on, please increase expected cooktime and really fry the skin side to get nice and crunchy.
Zhoug Chicken Thighs Method
Once you’ve gathered your ingredients, we will follow this process:
![A food processor filled with vegetables and [Israeli cilantro zhoug sauce].](https://sweetcsdesigns.com/wp-content/uploads/2023/03/zhoug-sauce-recipe-picture9.jpg)
Make Zhoug
Blend zhoug sauce ingredients. Take 2-3 tablespoons to use as marinade, set rest aside for serving.
Marinate Chicken
Add 2-3 tablespoons zhoug into plastic bag with a tablespoon of lemon juice and a tablespoon of olive oil. Cover well and chill, 30 minutes up to overnight.
Pan Fry
Pan-fry chicken thighs, flipping occasionally to prevent burning.
Cook to 165
Keep cooking chicken until 165 in the thickest part with a digital thermometer. You can unroll the chicken thighs so they rest flat and cook faster – or pop in the oven at 350 for a few minutes if using thicker chicken, or bone-in chicken thighs.
Rest
Remove chicken from pan and let rest for at least 5 minutes before serving. Spoon plenty of reserved zhoug over the top.
Serve
Serve over Mediterranean cous cous, with tabbouleh, or fattoush salad.
What to Serve With Zhoug Chicken
Be sure to check below the recipe for our best tips and tricks to perfect Zhoug Chicken Thighs!
Zhoug Chicken Thighs
Ingredients
- 4 large cloves garlic
- 1 packed cup fresh cilantro, about 1 bunch
- 1 packed cup fresh parsley, about 1 bunch
- 3 large jalapeños, top cut off and seeds removed (reserve seeds)
- 1 ½ teaspoon fine celtic sea salt
- 1 teaspoon ground cardamom
- 1 teaspoon ground cumin
- 1-2 teaspoons red pepper flakes, more to taste
- ¾ cup extra-virgin olive oil + 1 tablespoon olive oil for marinade
- juice of 1 lemon
- 6 chicken thighs
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips and Tricks for Perfect Zhoug Chicken Thighs
Make Perfect Zhoug: To perfect Zhoug chicken, start with a balanced marinade. Use enough Zhoug to coat the chicken thoroughly but reserve a portion for finishing to preserve its fresh, vibrant flavor.
Lemon Juice for Flavor: Add lemon juice to the marinade to brighten the spices and tenderize the meat, and olive oil to help the marinade stick and promote even browning.
Marinate Well: Marinate for at least 30 minutes but no longer than 12 hours. Over-marinating can dull the fresh herbs and make the flavor overly sharp. Let the chicken come to room temperature before cooking for even heat distribution.
Brown Chicken Thighs: Use a heavy-bottomed skillet like cast iron for optimal browning. Sear the chicken on medium-high heat without moving it for the first few minutes to build a crisp, golden crust.
Reduce Heat to Cook Through: After flipping, reduce heat slightly to cook through without burning the exterior. If using skin-on thighs, cook skin-side down first to render the fat and create a crisp finish.
Don’t Crowd the Pan: Don’t overcrowd the pan—give each piece space for proper caramelization. Rest the chicken after cooking for 3–5 minutes to let juices redistribute.
Top With Zhoug: Right before serving, spoon reserved Zhoug sauce over the top for a pop of bright, fresh heat.
Serving Suggestions: Serve with something neutral to balance the bold flavors, like grains, yogurt, or roasted vegetables.
