Middle Eastern Herb and Garlic Chicken

Serves 4 to 6.

Note: From Melissa Clark.

• 6 garlic cloves, grated on a microplane or minced, divided

• Juice and zest of 2 lemons, divided

• 3 tbsp. extra-virgin olive oil, more for serving

• 2 tbsp. minced fresh parsley, more for serving

• 2 tbsp. minced fresh mint

• 1 tbsp. minced fresh thyme

• 1 tbsp. minced fresh oregano or marjoram

• 1 1/2 tsp. kosher salt, more as needed

• 1 tbsp. sesame seeds, more for garnish, optional

• 3/4 tsp. sumac, more for garnish, optional

• 6 boneless, skinless chicken thighs (about 1 3/4 lb.)

• 2/3 c. plain Greek yogurt, preferably whole milk yogurt

• 1/4 tsp. ground black pepper

Directions

In a large bowl, combine all but 1 teaspoon of the grated garlic (save that teaspoon for the yogurt sauce), the juice and zest of 1 lemon, oil, parsley, mint, thyme, oregano, 1 1/2 teaspoons salt, the sesame seeds and sumac, if using. Toss with the chicken. Cover and marinate for 15 to 30 minutes at room temperature; you can refrigerate it for up to 24 hours.

Heat grill or broiler. If grilling, cook chicken over high heat until charred in spots, 4 to 7 minutes. Flip pieces and continue grilling until just cooked through, another 4 to 7 minutes. If broiling, arrange a rack 3 to 4 inches from flame. Line a rimmed baking sheet with foil and spread chicken out in a single layer. Broil chicken, turning halfway through cooking, until well colored and charred in spots, 4 to 7 minutes per side. Be careful that it doesn't burn.

While chicken cooks, place yogurt in a small bowl. Stir in the reserved grated garlic and lemon zest from remaining lemon and season to taste with salt. Serve the chicken drizzled with olive oil, remaining lemon juice to taste, black pepper, parsley and sesame seeds and sumac, if using, with the yogurt mixture alongside for dipping.

Nutrition information per 1/6 serving:

Calories270Fat15 gSodium590 mg

Carbohydrates4 gSaturated fat4 gTotal sugars2 g

Protein29 gCholesterol140 mgDietary fiber1 g

Exchanges per serving: 4 lean protein, 1½ fat.