Photo of Grilled Moroccan Chicken with Cumin-Garlic Yogurt Sauce by WW

Grilled Moroccan Chicken with Cumin-Garlic Yogurt Sauce

Points® value
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

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 clove(s), small, grated


  1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
  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 blend over both sides of chicken. Grill chicken until instant-read thermometer registers 165°F when inserted into thickest piece, 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