Ingredients
- 2 tablespoons full-fat Greek yogurt
- 2 tablespoons grated Parmesan
- 1 teaspoon ground sumac (optional)
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt, plus more, as needed
- 2 limes, zested and thinly sliced into rounds
- 2 tablespoons olive oil
- 1 ½ pounds boneless, skinless chicken thighs, cut into 2-inch pieces
- 2 or 3 tablespoons chopped fresh parsley, cilantro, or mint
- Rice and green salad for serving (optional)
Instructions
- Heat a broiler with a rack 6 inches from the heat source to high.
- In a large bowl, combine the yogurt, Parmesan, sumac (if using), cumin, 1 teaspoon of salt, the lime zest, and 1 tablespoon of the olive oil. Add the chicken to the bowl and stir to coat.
- Arrange the lime rounds on a sheet pan (lined with parchment for easy clean-up if desired). Drizzle with the remaining olive oil and spread them out. Arrange the chicken pieces on the pan.
- Set the pan under the broiler and broil until the tops of the chicken pieces are lightly browned, 6 to 7 minutes. Turn the chicken pieces over and broil 4 or 5 minutes longer, or until the chicken starts to darken. (To test for doneness, cut through a thick piece with a knife to see if the juices run clear.) If the chicken is charring too quickly, move the pan down a rack to finish cooking.
- Remove from the oven and sprinkle with the chicken and limes (which you can eat) with the herbs. Serve with rice and salad, if desired.