Ingredients
- 1 1/2 cup skyr yogurt
- 1 cup (lightly packed) fresh mint leaves, finely chopped (about 6 tablespoons)
- 1/4 cup water
- 4 teaspoon finely grated lime zest
- 1 tablespoon fresh lime juice
- 4 tablespoon garlic cloves, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon piment d
- 2 teaspoon kosher salt
- 1 1/2 cup skyr yogurt
- 1 cup (lightly packed) fresh mint leaves, finely chopped (about 6 tablespoons)
- 1/4 cup water
- 4 teaspoon finely grated lime zest
- 1 tablespoon fresh lime juice
- 4 tablespoon garlic cloves, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon piment d
- 2 teaspoon kosher salt
- 2 pound boneless skinless chicken thighs (about 9), excess fat and sinew trimmed
- 6 pound poppy seed buns, split
Preparation
Baking Directions:
To marinate the chicken: Whisk the yogurt, mint, water, lime zest, lime juice, garlic, coriander, cumin, piment d'Espelette, and kosher salt in a large bowl to blend.
(Makes about 2 cups of marinade.)
Place the chicken in a large resealable plastic bag.
Add 1 cup of the marinade and turn the chicken to coat it all over.
Seal the bag and refrigerate for at least 6 hours and preferably overnight.
Cover the remaining marinade separately and refrigerate.
To prepare the sandwiches: Prepare the barbecue for medium-high heat.
Grill the chicken until it is fully cooked through, turning as needed, 6 to 8 minutes per side.
Discard the used marinade.
Transfer the chicken to a cutting board and let rest for 5 minutes.
Meanwhile, spread the butter over the cut sides of the buns and grill the buns, buttered side down, until they are toasted, about 1 minute.
Spread some of the reserved unused marinade over the bun bottoms.
Cut each chicken thigh in half and place the chicken on the bun bottoms.
Spoon more of the reserved marinade over the chicken.
Top with the coleslaw then the bun tops and serve immediately.