Ingredients:
8-10 boneless, skinless chicken thighs (about 2.5 pounds)
3/4 c. plain Greek yogurt
1 lemon, zested and then juiced
4 cloves garlic, roughly chopped
1/3 c. chopped white onion
1/4 c. extra virgin olive oil
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons ground ginger
1 teaspoon turmeric
1/2 teaspoon ground red pepper (less if you want the chicken less spicy)
cilantro for garnish, optional
Directions:
1. Rinse chicken thighs in cold water and pat dry. Trim off excess fat, if necessary, and place chicken in a large, Ziploc bag.
2. Place all remaining ingredients, except for cilantro, in a blender or food processor. Process until smooth and then pour into bag with chicken. Toss to coat all chicken pieces. Place in refrigerator and marinate a minimum of 8 hours and preferably 24 hours.
3. Preheat grill to medium-high heat. Lightly oil grill grates to avoid sticking. Remove chicken pieces from bag and allow excess marinade to drip off. Place chicken on grill and close lid. Cook 4-6 minutes before flipping chicken pieces over and then cook an additional 4-6 minutes on the other side until chicken reaches an internal temperature of 165 degrees. Sprinkle with cilantro and serve with rice.
(Chicken can also be cooked on a broiler pan or indoor grill pan.)
*Our Best Bites' Cookbook, Savoring the Seasons