Yogurt Marinated Chicken Thighs (Print Version)
# Ingredients:
→ Yogurt Marinade
01 -
2/3 cup whole milk Greek yogurt
02 -
2 Tbsp olive oil
03 -
2 Tbsp lemon juice + 1 tsp lemon zest
04 -
1 Tbsp minced garlic
05 -
1 Tbsp peeled and minced fresh ginger
06 -
1 tsp ground cumin
07 -
1 tsp ground coriander
08 -
1 tsp paprika
09 -
1/4 tsp cayenne pepper
10 -
1/4 tsp cinnamon
11 -
1 tsp salt and freshly ground black pepper (adjust to taste)
12 -
1/4 cup chopped cilantro, plus more for serving
→ Chicken
13 -
2 1/4 lbs boneless skinless chicken thighs (about 7 thighs) or chicken breasts (about 5)
# Instructions:
01 -
In a mixing bowl, whisk together Greek yogurt, olive oil, lemon juice, lemon zest, garlic, ginger, cumin, coriander, paprika, cayenne pepper, cinnamon, salt, black pepper, and cilantro.
02 -
Place the chicken in a gallon-sized resealable freezer bag. Pour the yogurt marinade over the chicken. Seal the bag while pressing out excess air, and rub the marinade evenly over the chicken.
03 -
Let the chicken marinate in the refrigerator for at least 2 hours. For chicken breasts, marinate up to 8 hours, or up to 24 hours for chicken thighs.
04 -
Preheat a gas grill to 425°F. Clean the grill grates and lightly brush them with oil using a balled-up oiled paper towel and long tongs.
05 -
Grill the chicken until fully cooked (internal temperature of 165°F at the thickest portion) for about 5 to 7 minutes per side. Optionally, brush the chicken lightly with olive oil halfway through grilling to prevent drying.
# Notes:
01 -
If you'd like to keep the exterior of the chicken from drying out, brush lightly with olive oil halfway through grilling.