Grilled Moroccan Chicken with Cumin-Garlic Yogurt Sauce
2
Points®
Temps total: 25 min • Préparation: 15 min • Cuisson: 10 min • Portions: 4 • Difficulté: Facile
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.
Ingrédients
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)
Cilantro
2 tbsp(s), chopped
Fresh mint leaves
1 tbsp(s), chopped
Garlic
1 clove(s), small, grated
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 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
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