Yogurt- and Mint-Marinated Chicken Thighs With Pickled Nectarines


Nik Sharma

Hey Friends, I’m a multi-award-winning and best-selling cookbook author and photographer.

I often use this yogurt marinade at home, and it works equally well with boneless, skinless chicken breasts as it does with the boneless, skinless chicken thighs I call for here. Made from just a few ingredients, it’s quite aromatic and very flavorful, and offers a plethora of sensations, from the cool notes of mint to the warmer flavors provided by the garlic, ginger, chile pepper, and black peppercorns.

Part of why I like this preparation is its color and aroma, and I’ve found that the gentle cooking called for in this recipe helps to preserve the vibrant green of the marinade. While a little browning occurs on the edges of the pieces of chicken, browning and/or charring is not the goal. If you’d like to have your chicken browned a bit more, you can remove the chicken earlier than is called for and then slide the pieces under the broiler to finish cooking while developing a pronounced char, but I find this unnecessary.

To continue reading, head over to my column at Serious Eats and make this recipe!

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