Trader Joe’s Zhoug-Roasted Chicken Thighs

Of all the items I’ve purchased at Trader Joe’s over the years, and there have been many, there is nothing, and I mean nothing, better than their dips. I’ve worked my way through just about each and every Trader Joe’s dip. You’ll find Everything And the Elote Greek Style Yogurt Dip, creamy hummus, and vegan kale pesto regularly in my cart. (I’m also still mourning the discontinuation of that creamy cilantro and chive dip.) But the real MVP of the Trader Joe’s dip case is their zhoug sauce. Between its big, bold flavor and versatility, it’s a total powerhouse and there’s nothing it can’t do.

The Trader Joe’s zhoug sauce is the key to the ultimate weeknight chicken dinner. It’s a hands-off (we’re talking no-more than three minutes of prep!), budget-friendly dinner that you can get on the table in under 30 minutes. With just two ingredients, it packs in such a wild amount of flavor.

Zhoug is a fiery herb-based sauce with Middle Eastern roots. Recipes can vary, but this version is made with cilantro, canola oil, jalapeño peppers, chile flakes, garlic, cardamom, sea salt, and cumin seeds. It’s bright and vibrant, with a bold flavor that really brings the heat, and the texture reminds me of other herby sauces like chimichurri and pesto. It’s intense, but in the best way possible.

Read more about Trader Joe’s Zhoug Sauce: The $3 Trader Joe’s Find Is the Secret to the Ultimate Weeknight Chicken Dinner

I used to feel very conflicted about cooking bone-in, skin-on chicken thighs with a sauce. It’s delicious and adds flavor, yes, but as soon as that skin slides off, the meat of the chicken loses the bulk of all that great flavor.

I have a smart solution to fix that. Instead of just rubbing a sauce or marinade over the outside of the chicken pieces, start by gently loosening the skin to pull it away from the meat (without removing it). Then take a minute to rub the sauce between the skin and meat. This way the flavor of the sauce will also infuse into the meat. Use this trick anytime you cook skin-on chicken with a sauce or marinade, regardless of the recipe. You’ll get more flavor for it.

Second, prep the chicken before heating up the oven. Because zhoug sauce is packed with big, bold, herbacious flavors, these chicken thighs have a great flavor with no marinating. But add even just a short five- to 10-minute marinating time and the taste really ramps up.