Grilled Moroccan Chicken with Cumin-Garlic Yogurt Sauce
6
Points®
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
Extra virgin olive oil
1.5 Tbsp
Kosher salt
0.75 tsp
Ground cumin
0.75 tsp
Ground coriander
0.5 tsp
Ground allspice
0.25 tsp
Ground ginger
0.25 tsp
Ground turmeric
0.25 tsp
Plain fat free Greek yogurt
0.5 cup(s)
Cilantro
2 Tbsp
Fresh mint leaves
1 Tbsp
Garlic
1 small clove(s)
Instructions
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
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