Mediterranean Grilled Chicken Thighs and Eggplant Recipe

Mediterranean Grilled Chicken Thighs and Eggplant

Level: Easy
Yield: 4 servings
Total: 1 hr 10 min (includes marinating time)
Active: 40 min

Nutritional Analysis Per Serving
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

Ingredients

Chicken:

• 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

Eggplant and Naan:

• 2 medium eggplants, stems left 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

Yogurt Tahini Sauce:

• 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

1. For the chicken: In a large shallow dish or resealable plastic bag, mix together the olive oil, sumac, salt, granulated garlic, pepper, and lemon zest and juice. Add the chicken thighs and toss to coat evenly with the marinade. Place in the refrigerator for at least 30 minutes or up to overnight.
2. For the eggplant and naan: Using a paring knife, score the flesh side of each eggplant half with crosshatch marks. Drizzle both sides of the eggplant with oil and season with sumac, salt, and pepper.
3. Preheat a grill for direct and indirect medium-high heat. Remove the chicken from the marinade and grill, turning once, until fully cooked, about 5 to 7 minutes per side.
4. At the same time, grill the eggplant, starting with the flesh side down, for 5 minutes. Flip and cook for another 5 minutes, then transfer to indirect heat and continue grilling until tender, about 5 more minutes.
5. Turn one burner to high heat. Lightly brush both sides of the naan bread with olive oil and grill over high heat, flipping often, until lightly charred and warmed through, about 3 to 5 minutes total.
6. For the yogurt tahini sauce: In a bowl, whisk together the yogurt, tahini, parsley, honey, olive oil, cumin, and lemon juice. Season with salt and pepper to taste.
7. Arrange the grilled chicken and eggplant on a serving platter. Drizzle with honey and olive oil. Top with fresh mint and parsley leaves. Serve with the yogurt tahini sauce and grilled naan bread on the side.

Fire up your grill and transport your taste buds to the sunny Mediterranean with this vibrant, flavor-packed dish. Juicy marinated chicken thighs, smoky charred eggplant, and warm naan come alive with zesty lemon, earthy sumac, and creamy tahini saucesimple steps for an unforgettable weeknight feast that'll have everyone reaching for seconds!