Cumin, turmeric, garlic...mmm.
Ingredients
8 ounces plain non-fat Greek yogurt
Zest and juice of 1 lemon
2 cloves garlic, crushed
2 tablespoon avocado oil (extra-virgin olive oil works too)
1 tablespoon Sriracha
1/3cup chopped fresh cilantro, set aside 2 tablespoons for garnish
1 teaspoon Kosher salt
1 tablespoon cumin
1 tablespoon turmeric (if you don’t have you could sub curry)
1 pound skinless & boneless chicken thighs (or breasts if you must but it just won’t be as juicy)
Directions
Put everything except chicken in a large bowl and whisk well to combine
Set aside about ⅓ cup of the marinade, and add chicken to the rest - make sure it’s well coated with the marinade, cover and refrigerate 3 hours up to overnight
Remove chicken from fridge about 20 minutes before cooking
Pre-heat grill to high
Cook chicken until done, approximately 5 minutes a side, serve with extra sauce
Watch how I make it
