Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, sliced into thin strips
  • 3 tbsp extra virgin olive oil
  • 3 tbsp lemon juice, divided
  • 6 cloves garlic, minced or microplaned
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 0.5 tsp ground turmeric
  • 0.5 tsp ground cinnamon
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 0.5 cup full-fat Greek yogurt
  • 0.25 cup mayonnaise
  • 0.5 tsp dried oregano

Instructions:

  1. Slice the chicken thighs into thin, 1/2-inch strips to maximize surface area for the Maillard reaction.
  2. In a large mixing bowl, whisk together the olive oil, 2 tablespoons of lemon juice, 3 cloves of minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, salt, and pepper.
  3. Add the chicken strips to the bowl and toss thoroughly to coat. Let rest at room temperature for 10 minutes to allow the acid to tenderize the proteins.
  4. In a separate small bowl, prepare the garlic sauce by whisking together the Greek yogurt, mayonnaise, remaining 3 cloves of microplaned garlic, 1 tablespoon of lemon juice, and dried oregano. Refrigerate until serving.
  5. Heat a large cast iron skillet over high heat until wisps of smoke appear. Add the chicken in a single layer (work in batches if necessary).
  6. Sear the chicken without moving it for 4 minutes to develop a charred crust. Toss and continue cooking for another 3 to 4 minutes until fully cooked and edges are caramelized.