Elizabeth Hewson’s marinated chicken thighs are the perfect crowd pleaser
With the weather warming and the days growing longer, the entertaining season is almost here.
After years of cooking and obsessing over trying to please and impress guests, I’ve come to realise one thing: people just want to eat simply. Sure, effort is always appreciated, but the happiest guests are those who feel relaxed and at ease. They don’t come for a restaurant experience; they come to see you, to enjoy your company. With the weather warming and the days growing longer, the entertaining season is almost here. With that in mind, I’m sharing a two crowd-pleasers: yoghurt and olive oil chicken thighs, and pancetta, honey and herb sausages. These dishes never fail to delight.
This chicken, juicy, tender, and jazzed up with what I call “green hero sauce”, is a hit whether stuffed into soft rolls, rolled in wraps, or piled high on a platter to serve alongside a spread (a simple tomato salad, mixed leaves or coleslaw works beautifully). The secret to the chicken’s tenderness is yoghurt, which breaks down the meat’s fibres, allowing the marinade to work its magic.
My marinade is a simple mix of olive oil, garlic, oregano and lemon – subtle and tasty, yet versatile enough to pair with almost anything. The sauce has earned its name because it gives everything an extra lift. And I do mean everything – eggs, grilled vegetables, soups, steak, you name it. It’s inspired by my brother-in-law’s famous chimichurri (famous in our circles, at least). He peels the lemon and then cuts it into thin ribbons instead of using a microplane or grater, which makes a big difference to both flavour and texture.
I then add sesame seeds for crunch and flavour, but feel free to leave them out. I use a mix of parsley, coriander and a touch of oregano, but that combination is entirely up to you. If coriander isn’t your thing, you can go all parsley, just like in a classic chimichurri. Balance is key, and that will come down to the type of olive oil and vinegar you use.
Yoghurt and olive oil chicken with green hero sauce
For the best flavour, marinate the chicken overnight, but if you’re short on time, aim for at least 3 hours — just don’t exceed 24 hours.
Ingredients
- 10 chicken thighs
- 6 garlic cloves, minced
- 125ml (½ cup) Greek yoghurt
- 80ml (1/3 cup) olive oil plus extra for cooking
- 1 lemon, zest and juice
- 1 tablespoon dried oregano
- 1 tablespoon salt
Ingredients
- In a bowl or a resealable bag, combine the chicken thighs, minced garlic, Greek yoghurt, olive oil, lemon zest, lemon juice, dried oregano and salt. Massage the mixture to coat the chicken evenly. Cover the bowl or seal the bag and refrigerate to marinate for 12 to 24 hours. If short on time, marinate for at least 3 hours.
- When ready to cook, remove the chicken from the fridge and let it sit at room temperature for about 30 minutes. Heat your barbecue or a cast iron pan over medium-high heat, brushing or drizzling with oil. Remove the chicken from the marinade, giving it a quick shake to remove excess.
- Cook the chicken for 3 to 4 minutes on each side until a good crust forms and the chicken is cooked through. Cooking time will very much depend on the size of the thighs. Depending on the size of your pan or grill, you may need to work in batches to ensure the chicken has enough room. Once cooked, transfer the chicken to a plate and loosely cover with foil. Let it rest for about 5 minutes before serving.
- Serve the chicken on a platter and generously drizzle the green hero sauce over the top. Serve with extra sauce on the side. Serves 4
Green hero sauce
This vibrant sauce can be made quickly using a mini food processor or chopped finely by hand. It yields about a cup and keeps well in the fridge for a week if covered with oil.
Ingredients
- 1 lemon
- 2 garlic cloves, finely minced
- ½ jalapeño, seeds removed and thinly sliced
- 1 bunch (about 1 loosely packed cup) coriander, leaves picked
- 1 bunch (about 1 loosely packed cup) parsley, leaves picked
- 4 sprigs oregano, leaves picked (optional)
- ½ cup extra virgin olive oil
- 2 tablespoons red wine vinegar, plus more to taste
- 1 tablespoon toasted sesame seeds
- Salt to taste
Method
Start by peeling the lemon and slicing it into thin strips. Set aside. You can either make this sauce by hand – or in a mini food processor. By hand: finely chop the herbs, jalapeño, and minced garlic. In a bowl, combine the chopped ingredients with the lemon strips, olive oil, sesame seeds, red wine vinegar, and about 1-2 tablespoons of lemon juice. Season with salt to taste, adjusting as needed for more lemon or vinegar. Using a food processor: add all ingredients except the lemon rind and sesame seeds to the processor and blitz until combined. Once blended, stir in the lemon strips and sesame seeds. You may find that adding a tablespoon of water helps achieve your desired consistency. Taste and adjust the seasoning, adding more lemon juice or vinegar as needed.