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Mediterranean Grilled Chicken Thighs and Eggplant - The Kitchen by Katie Lee
Recipe courtesy of Katie Lee
Show: The Kitchen
Episode: Spring Into Summer
Level: Easy
Total: 1 hr 10 min (includes marinating time)
Active: 40 min
Yield: 4 servings
  • Chicken:
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon sumac
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon freshly ground black pepper
  • Zest and juice of 1 lemon
  • 1 1/2 pounds boneless, skinless chicken thighs
  • Eggplant and Naan:
  • 2 medium eggplants, stems on, cut in half lengthwise
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 teaspoon sumac
  • Kosher salt and freshly ground black pepper
  • One 8.8-ounce package store-bought naan bread
  • Yogurt Tahini Sauce:
  • 1 cup Greek yogurt
  • 3 tablespoons tahini
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon honey, plus more for drizzling
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon cumin
  • Juice from 1/2 lemon plus remaining half cut into wedges
  • Kosher salt and freshly ground black pepper
  • Fresh mint and parsley leaves, for garnish
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