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

Moroccan chicken thighs with cumin-garlic yogurt sauce

5
5
5
SmartPoints® value per serving
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
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.

Ingredients

Cooking spray

4 spray(s)

Uncooked boneless skinless chicken thigh(s)

20 oz, 4 (5-oz) thighs

Extra virgin olive oil

1½ Tbsp, divided

Kosher salt

¾ tsp, divided

Ground cumin

¾ tsp, divided

Ground coriander

½ tsp

Ground turmeric

¼ tsp

Ground ginger

¼ tsp

Ground allspice

¼ tsp

Plain fat free Greek yogurt

½ cup(s)

Cilantro

2 Tbsp, chopped

Fresh mint leaves

1 Tbsp, chopped

Garlic clove(s)

1 small clove(s), grated

Instructions

  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