Jidori chicken thighs stay exceptionally juicy over live fire thanks to their natural richness and deeper flavor profile. High heat creates smoky caramelized edges while the herb yogurt and charred lemon bring brightness and balance to the rich, fire-roasted chicken.

Ingredient List

• 2 lb Jidori Boneless Skinless Chicken Thighs
• Kosher salt
• Fresh cracked black pepper
• 2 tbsp avocado oil

Marinade

• 2 garlic cloves, grated
• 1 lemon, zested and juiced
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1 tsp oregano

Herb Yogurt

• 1 cup Greek yogurt
• 2 tbsp parsley, finely chopped
• 1 tbsp dill, finely chopped
• 1 garlic clove, grated
• 1 tsp lemon juice
• Kosher salt to taste

For Serving

• 2 lemons, halved
• Fresh parsley

Process

1. Remove chicken thighs from refrigeration 30 minutes before cooking.
2. Whisk avocado oil, garlic, lemon zest, lemon juice, Dijon, smoked paprika, and oregano together.
3. Toss chicken thighs with marinade and refrigerate for at least 1 hour.
4. Preheat grill to medium-high heat (425–500°F).
5. Mix yogurt, parsley, dill, garlic, lemon juice, and salt together. Refrigerate until needed.
6. Grill lemons cut-side down until lightly charred.
7. Place chicken thighs over direct heat and cook 5–7 minutes per side until deeply caramelized.
8. Cook until internal temperature reaches 175°F for optimal tenderness.
9. Rest chicken 5 minutes before serving.
10. Serve with herb yogurt, charred lemon, and fresh parsley.