Cooking with yogurt is a great way to get more cultured food into your diet – not to mention yummy! We like to serve this dish with brown rice or quinoa.
The prep for this dish is quick, but be sure to plan plenty of time for marinating.
1 small onion, quartered
3 garlic cloves, smashed
1 2-inch piece of fresh ginger, peeled and grated
3/4 cup plain yogurt
1 Tbls fresh lemon juice
2 tsp sea salt
1/2 tsp turmeric
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper
1/4 tsp cayenne
1/4 tsp nutmeg
1/4 tsp cinnamon
1/2 tsp ground coriander
8 skinless, boneless chicken thighs or skinless bone-in chicken legs
Combine onion, garlic, ginger, yogurt, lemon juice, salt, and spices in a blender or a food processor and pulse until smooth.
Make 3 diagonal 1/4″ cuts in each chicken thigh. Place chicken and yogurt marinade in a large sealable plastic bag and turn to coat. Refrigerate, turning bag occasionally, for at least 8 hours.
Line a sheet pan with foil and oil a cookie cooling rack or a broiler rack that fits in the sheet pan. Preheat the broiler. Remove chicken from the marinade and arrange on broiler rack. Discard marinade. Broil 5-6 inches from heat, turning once, until just cooked through and tips are starting to blacken, 12-17 minutes total.
Garnish with cilantro, if desired.
If you’d like extra sauce for serving, add an extra 1/4 cup yogurt when making the marinade and once the marinade is mixed, set the extra 1/4 cup marinade aside. At serving time, heat gently over medium-low heat and spoon over the rice or quinoa as desired.
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