Zhug-Marinated Chicken Thighs

Ingredients

• ¾ cup plain full-fat Greek yogurt
• ½ cup zhug sauce (Trader Joe's or homemade)
• 2 tbsp extra-virgin olive oil, divided
• 2 tsp Diamond Crystal kosher salt
• 1 lemon, zested and halved
• 1½–2 lbs skinless, boneless chicken thighs
• ½ small red onion, thinly sliced
• 1 lb Campari or cherry tomatoes, quartered
• Freshly ground black pepper
• Parsley and/or cilantro leaves, for serving
• Pita bread, for serving

Recipe

1. Mix yogurt, zhug, 1 tbsp olive oil, salt, and lemon zest and juice (from ½ lemon) together. Transfer ½ cup to a small bowl and refrigerate for serving. Place remaining marinade in a large bag with the chicken. Marinate 20 minutes at room temperature or up to 12 hours in the fridge.
2. Soak sliced red onion in cold water 10–15 minutes.
3. Heat broiler. Line a rimmed baking sheet with foil and set a wire rack inside. Oil the rack. Remove chicken from marinade and transfer to the rack.
4. Broil until golden brown on top, 6–8 minutes. Flip and broil until golden on the other side, about 5 minutes. Flip once more and broil until deeply browned and charred in spots, about 2 minutes. Rest 10 minutes.
5. Toast pita on the same rack about 1 minute per side. Tear into large pieces on a platter.
6. Drain red onion; toss with tomatoes and remaining 1 tbsp olive oil. Season with salt and pepper. Slice chicken and arrange on platter. Top with tomato salad, herbs, and a drizzled yogurt sauce thinned with 2 tbsp water. Serve with reserved lemon wedges.