
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
- Put everything except chicken in a large bowl and whisk well to combine
- 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
- Remove chicken from fridge about 20 minutes before cooking
- Pre-heat grill to high
- Cook chicken until done, approximately 5 minutes a side, serve with extra sauce
Watch how I make it
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