YOGURT MARINATED CHICKEN

Cumin, turmeric, garlic...mmm.

Ingredients

• 8 ounces plain non-fat Greek yogurt
• Zest and juice of 1 lemon
• 2 cloves garlic, crushed
• 2 tablespoon avocado oil (extra-virgin olive oil works too)
• 1 tablespoon Sriracha
• 1/3cup chopped fresh cilantro, set aside 2 tablespoons for garnish
• 1 teaspoon Kosher salt
• 1 tablespoon cumin
• 1 tablespoon tumeric (if you don’t have you could sub curry)
• 1 pound skinless & boneless chicken thighs (or breasts if you must but it just won’t be as juicy)

Directions

1. Put everything except chicken in a large bowl and whisk well to combine
2. Set aside about ⅓ cup of the marinade, and add chicken to the rest - make sure it’s well coated with the marinade, cover and refrigerate 3 hours up to overnight
3. Remove chicken from fridge about 20 minutes before cooking
4. Pre-heat grill to high
5. Cook chicken until done, approximately 5 minutes a side, serve with extra sauce

Watch how I make it

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