Grilled Yogurt-Marinated Chicken with Lemon Garlic Sauce
Chef Josiah soaks chicken thighs in yogurt, garlic, lemon, mint, and parsley, then grills them until the edges catch and the center stays juicy. They’re served with mujadara, a comforting mix of rice and lentils simmered with cumin, coriander, cinnamon, and chili, finished with crisp shallots. Roasted peppers, zucchini, and red onion bring sweetness and smoke, while lemon garlic sauce cuts through with brightness.
Nutritional facts
Protein
48g
Carbs
43g
Calories
640kcal
Fat
31g
Ingredients
Zucchini, Sugar, Lemon Juice, Extra Virgin Olive Oil, Long Grain White Rice, Chicken Thigh, Coriander, Green Lentils, Kosher Salt, Red Onion, Greek Yogurt, Mint, Red Bell Pepper, Crushed Red Pepper, Garlic, Sumac, Cinnamon, Onion, Cumin, Italian Parsley
Contains milk.
Reviews
4.3
Based on 27 reviews
Okay would like more flavor profile
Sarah · 04/29/26
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About Josiah Citrin
Josiah Citrin is a culinary expert and veteran of Los Angeles’s gourmet dining scene, with over 35 years of experience. He is the chef and owner of Santa Monica’s highly acclaimed, two Michelin-starred Mélisse, one Michelin-starred Citrin, Charcoal Venice, and Augie’s on Main. He also co-owns the sibling restaurants Dear John’s and Dear Jane’s. Additionally, Citrin operates Openaire at the Line Hotel. His culinary philosophy, “In Pursuit of Excellence,” sets the standard for all his concepts, whether fine dining or casual.
Citrin discovered his passion for food through his family at an early age, growing up in Santa Monica and Venice with a mother who was a caterer, and a French grandmother who cooked family meals. Their knowledge, combined with his excitement for cooking and business, led him to pursue a culinary career. Citrin moved to Paris to explore his French heritage after graduating from Santa Monica High School, and worked for three years at fine Parisian restaurants Vivarois and La Poste, gaining an understanding of and respect for the rules of traditional French cooking.
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