This yogurt marinade has spices that will enrich the flavor of this grilled chicken and tenderize the chicken so each bite is incredibly tender. The longer you marinade the better - between 2-8 hours.
You can grill outdoors or using a hot cast iron grilling pan, you can also grill indoors.
Yogurt Marinated Grilled Chicken
Rated 5.0 stars by 1 users
Category
Chicken
Servings
4
Prep Time
2-8 hours
Cook Time
15 minutes
This will soon become a favorite that you will make at your next BBQ. The flavor of this chicken is incredible. The smokiness of the paprika withe the savory flavors of the cumin, coriander, ginger and garlic and to top if off the tanginess of the yogurt, lime and amchur. You won’t regret making this one.
Author:Audra Reddy
Ingredients
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1 cup plain yogurt
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1 teaspoon cumin powder
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1 teaspoon coriander powder
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1 teaspoon turmeric powder
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1 teaspoon smoked paprika
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½ teaspoon amchur powder (substitute lemon/lime juice or tamarind)
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½ teaspoon sun-dried tomato powder (optional)
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½ teaspoon ginger powder
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½ teaspoon mild chili powder (such as Kashmiri)
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A few grinds of black pepper
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2 garlic cloves, minced (or ½ teaspoon garlic powder)
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½ teaspoon salt
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½ lime juiced
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2 lb. Boneless, chicken chicken thighs with slits (cut into pieces if you are using skewers, otherwise whole)
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½ teaspoon mint chopped, for serving
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1 teaspoon cilantro chopped, for serving
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Red onion slices
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Lime wedges
Yogurt Marinade
Other Ingredients
Directions
Yogurt marinade
Mix yogurt with dry spices, garlic and lime juice. Place in a bowl or ziploc bag.
Directions
Put small slits in the chicken thighs if using whole. Add chicken to yogurt mixture and set aside for 2-8 hours. Place in refrigerator.
When ready, remove chicken from refrigerator and turn on grill to medium-high. If using skewers, add chicken pieces to skewer, discarding excess yogurt.
Place chicken on grill and leave for 3 minutes before turning. Turn chicken and cook another 3 minutes. Meat should be 165 degrees at the thickest part of the thigh.
Transfer to a serving platter and salt to taste. Squeeze juice of remaining ½ lime over the chicken. Top with chopped mint/cilantro. Serve with sliced red onion.
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