Crispy Chicken Thighs with Charred Cucumber and Herb Labneh
Bone-in chicken thighs get a hard sear until the skin crackles, then rest on a cool bed of homemade herb labneh while charred cucumber adds smoky bite. It sounds like something from a Miami chef's tasting menu, but it comes together fast on a weeknight stove. This is the kind of dish that makes people ask what you did differently.
Crispy skin, cool labneh, and a little char from the pan.
We have been watching what chefs in Miami and around South Florida are putting on their menus this summer, and one thing keeps showing up: cool, tangy labneh underneath something hot and crispy from the pan. It is a contrast that works so well you wonder why you have not been doing it all along.
Our pasture-raised thighs have enough fat in the skin to get genuinely crackling in a cast iron pan, which is exactly what this recipe needs. Pair that with the char you can coax out of a cucumber in two minutes flat, and you have got a plate that looks impressive and eats even better in the Florida summer heat. You can read how we raise them here.
Ingredients
Method
- 1
Two hours before dinner, spoon the Greek yogurt into a cheesecloth-lined strainer set over a bowl. Let it drain in the fridge until thick and spreadable. When ready, stir in the chopped herbs and a pinch of salt. That is your labneh.
- 2
Pat the chicken thighs completely dry with paper towels. Season both sides with 0.75 tsp of the kosher salt and the ground coriander.
- 3
Heat 1 tbsp of the olive oil in a heavy skillet, cast iron if you have it, over medium-high heat until it shimmers. Lay the thighs skin-side down and do not move them. Cook 14 to 16 minutes until the skin is deeply golden and releases easily from the pan. Flip and cook another 10 to 12 minutes until the thighs reach 165 degrees F at the thickest point. Rest on a plate.
- 4
While the chicken rests, wipe the skillet out quickly and crank the heat to high. Brush the cucumber halves with the remaining 1 tbsp olive oil and season with the last pinch of salt. Place them cut-side down in the dry hot pan. Let them sit undisturbed for 3 to 4 minutes until deeply charred. Pull them off the heat and slice into thick half-moons.
- 5
Spread the herb labneh generously across a wide serving platter. Scatter the charred cucumber over the top, then nestle the crispy chicken thighs on everything. Drizzle any pan juices from the resting plate over the whole dish and serve immediately.
Notes from our kitchen
- The single most important step is drying the chicken skin thoroughly before it hits the pan. Even a little surface moisture will steam the skin instead of crisping it.
- If you are short on time, store-bought labneh works fine. Stir in the fresh herbs yourself and it will taste like you made it from scratch.
- Do not skip the resting step. Those juices that pool on the plate are liquid gold. Pour every drop of them over the finished dish.
Common questions
Can I make this with boneless thighs instead?
You can, but the cook time drops significantly, about 5 to 6 minutes per side. You will also lose some of that dramatic crispy skin, which is half the point of this dish. Bone-in is worth it.
What if I cannot find English cucumber?
A regular garden cucumber works. Just peel it and scoop out the seeds before charring so there is less water in the pan.
How far ahead can I make the labneh?
Up to three days ahead. Keep it covered in the fridge and stir it once before serving. The herbs will mellow and blend in a nice way.