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

Grilled Moroccan chicken with cumin-garlic yogurt sauce

5 - 6
PersonalPoints™ 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, divided

Kosher salt

¾ tsp, divided

Ground cumin

¾ tsp, divided

Ground coriander

½ tsp

Ground allspice

¼ tsp

Ground ginger

¼ tsp

Ground turmeric

¼ tsp

Plain fat free Greek yogurt

½ cup(s)


2 Tbsp, chopped

Fresh mint leaves

1 Tbsp, chopped

Garlic clove(s)

1 small clove(s), 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 11⁄2 tsp oil. In small bowl, mix 1⁄2 tsp salt, 1⁄2 tsp cumin, coriander, allspice, ginger, and turmeric. 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 small bowl, combine yogurt, cilantro, mint, garlic, and remaining 1 tbsp oil, 1⁄4 tsp salt, and 1⁄4 tsp cumin. Serve sauce with chicken.
  4. Serving size: 1 chicken thigh and 2 tbsp sauce