Photo of Moroccan chicken thighs with cumin-garlic yogurt sauce by WW

Moroccan chicken thighs with cumin-garlic yogurt sauce

SmartPoints® value per serving
Total Time
25 min
15 min
10 min
Boneless, skinless chicken thighs are quick-cooking, meaty, and more forgiving than leaner cuts; they’re guaranteed to stay juicy even if slightly overcooked. Here they’re rubbed with a heady spice mixture and served with a luscious yogurt sauce. Stirring a little oil into the sauce gives it satisfying richness; the cumin makes it downright irresistible.


Cooking spray

4 spray(s)

Uncooked boneless skinless chicken thigh(s)

20 oz, 4 (5-oz) thighs

Extra virgin olive oil

1½ tbsp(s), divided

Kosher salt

¾ tsp(s), divided

Ground cumin

¾ tsp(s), divided

Ground coriander

½ tsp(s)

Ground turmeric

¼ tsp(s)

Ground ginger

¼ tsp(s)

Ground allspice

¼ tsp(s)

Plain fat free Greek yogurt

½ cup(s)


2 tbsp(s), chopped

Fresh mint leaves

1 tbsp(s), chopped


  1. Coat grill rack with nonstick spray. Preheat grill to medium-high heat or prepare medium-high fire.
  2. Brush chicken with 1½ tsp oil. In a small bowl, combine ½ tsp salt, ½ tsp cumin, coriander, turmeric, ginger, and allspice. Sprinkle spice mixture over both sides of chicken. Arrange chicken on grill rack; grill until a thermometer registers 165°F, about 5 minutes per side.
  3. Meanwhile, in a small bowl, combine yogurt, cilantro, mint, garlic, remaining 1 tbsp oil, and remaining 1/4 tsp each salt and cumin. Serve sauce with chicken.
  4. Serving size: 1 chicken thigh and 2 tbsp sauce