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nonfat plain clove garlic parsley oregano chicken kosher salt extra-virgin olive oil eggplant paprika tomatoes
Viewed: 6 - Published at: 3 years agoIngredients
- 1 1/4 cups nonfat plain Greek yogurt
- 1 clove garlic, finely grated
- 1 tablespoon chopped fresh parsley
- 1 1/2 teaspoons dried oregano
- 8 bone-in chicken thighs, skin removed
- Kosher salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- 1 large eggplant, quartered lengthwise
- 1 teaspoon smoked paprika
- 8 baguette slices
- 3 medium tomatoes, quartered
Method
- Preheat a grill to medium high.
- Mix the yogurt, garlic, parsley and oregano in a bowl.
- In a separate bowl, toss the chicken with 1/4 cup of the yogurt mixture, 1/2 teaspoon salt, and pepper to taste.
- Stir the olive oil into the remaining yogurt mixture and set aside.
- Brush the cut sides of the eggplant with olive oil and sprinkle with salt and the smoked paprika.
- Brush the bread with olive oil.
- Brush the grill grates with olive oil.
- Grill the chicken, turning once, until cooked through and a thermometer inserted into the thickest part registers 160 degrees F, 15 to 20 minutes.
- Meanwhile, grill the eggplant, skin-side down, until softened, about 15 minutes; turn and continue cooking until tender, about 5 more minutes.
- Grill the tomatoes and bread, turning once, until marked, 2 to 3 minutes.
- Serve the chicken, eggplant, tomatoes and bread with the yogurt sauce.
- Photograph by Antonis Achilleos
