Ingredients
Equipment
Method
- In a mixing bowl, whisk together yogurt, olive oil, lemon juice, lemon zest, garlic, ginger, cumin, coriander, paprika, cayenne pepper, cinnamon, salt, pepper, and cilantro.
- Place chicken in a gallon size resealable freezer bag. Pour yogurt marinade over chicken.
- Seal bag while pressing excess air out. Rub marinade evenly over chicken.
- Let rest in fridge for at least 2 hours (up to 8 hours for breasts, 24 hours for thighs).
- Preheat a gas grill to 425 degrees. Clean grill grates and lightly brush with oil.
- Grill chicken until cooked through (165 on an instant read thermometer in the center of the thickest portion), about 5 to 7 minutes per side.
Nutrition
Notes
For customizable flavor, you can swap spices and use different types of yogurt if needed.
