Dishname Recipe
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Ingredients
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Main Ingredients
Marinade & Sauce
To Serve
Method
Main Ingredients
Prepare Chicken
Trim excess fat from chicken thighs and pat dry with paper towels. Cut thighs into 1/2- to 3/4-inch strips suitable for skewering or bite-sized pieces for toasting. Place in a medium bowl.
Season
Add kosher salt, black pepper, smoked paprika, and garlic powder to the chicken. Drizzle 1 tablespoon olive oil over the pieces and toss with clean hands or tongs to coat evenly. Let rest while you make the marinade, at least 10 minutes.
Marinade & Sauce
Make Yogurt Sauce
In a separate bowl combine Greek yogurt, lemon juice, honey, Dijon mustard, chopped parsley, minced garlic, red pepper flakes and the remaining 1 tablespoon olive oil. Whisk until smooth and taste; adjust salt (about 1/4 to 1/2 tsp kosher salt total) and lemon if needed. Reserve half the sauce for serving.
Marinate Chicken
Add 3/4 of the prepared yogurt sauce to the seasoned chicken and mix to coat all pieces. Cover and refrigerate for 20–30 minutes (or up to 2 hours). Keep the reserved sauce chilled for finishing.
Cook Chicken
Heat a large skillet over medium-high heat until hot. Add a light drizzle of oil if pan is dry. Remove chicken from marinade (letting excess drip back into bowl) and arrange pieces in a single layer. Cook without moving for 2–3 minutes to develop color, then stir and continue cooking another 3–4 minutes until internal temperature reaches 165°F (74°C) and pieces are browned. Total cook time about 6–8 minutes depending on size. Transfer cooked chicken to a plate and let rest 3 minutes.
To Serve
Assemble Appetizers
If using mini pita or baguette rounds, lightly toast them. Spoon a small amount of reserved yogurt sauce onto each round, top with 1–2 pieces of cooked chicken, 1–2 cucumber slices, and a sprinkle of crumbled feta. Drizzle each finished piece with a few drops of olive oil and a squeeze of lemon juice to brighten.
Garnish & Serve
Arrange on a platter, garnish with extra chopped parsley and an extra pinch of red pepper flakes if desired. Serve immediately while chicken is warm, with additional yogurt sauce on the side for dipping.