Ingredients
- 4 boneless, skinless chicken breasts (or thighs if preferred)
- 1 cup plain yogurt
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 lemon, juiced and zested
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper (adjust according to heat preference)
- Salt and black pepper, to taste
- Fresh herbs (like cilantro or parsley), chopped, for garnish
- Olive oil, for grilling
Instructions:
Prepare the Marinade
In a large mixing bowl, combine the plain yogurt, minced garlic, grated ginger, lemon juice and zest, paprika, cumin, coriander, turmeric, cayenne pepper, salt, and black pepper. Mix well until all the ingredients are fully incorporated.Marinate the Chicken
Place the chicken breasts or thighs in the bowl with the marinade. Ensure each piece is evenly coated with the marinade. Cover the bowl with plastic wrap or transfer the chicken and marinade to a resealable plastic bag. Refrigerate and let marinate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate and tenderize the chicken.Prepare the Grill
Preheat your grill to medium-high heat. Brush the grill grates with a bit of olive oil to prevent sticking.Grill the Chicken
Remove the chicken from the marinade, shaking off any excess. Place the chicken on the grill and cook for about 6-7 minutes per side, or until the chicken is thoroughly cooked and has nice grill marks. The internal temperature should reach 165°F (75°C).Rest and Serve
Let the chicken rest for a few minutes after grilling to allow the juices to redistribute. Slice and serve on a platter, garnished with freshly chopped herbs such as cilantro or parsley.Serving Suggestions
This grilled chicken pairs beautifully with a side of grilled vegetables, a fresh salad, or over a bed of fluffy rice. For a refreshing touch, serve with a side of cucumber yogurt sauce or a simple lemon wedge.
