Grilled chicken is one of my family’s favorite go-to meals in the summer (and year-round, thanks to my Nebraskan husband who will gladly grill in the snow), yet the options for preparing it are dizzying. I feel like we’ve tried every preparation under the sun.
As much as I like to experiment, we keep coming back to this turmeric-yogurt marinated chicken. It’s the sassiest, easiest, most beautiful chicken in our repertoire. The yogurt both tenderizes the chicken and promotes a gorgeous char on the grill, and the sunny brightness of the turmeric and lemon shines through in every bite.
Even better, the yogurt marinade doubles as a sauce, which is just as good slathered over grilled vegetables, grains, and flatbread as it is the grilled chicken. The flavors of the chicken and yogurt sauce pair well with practically any side dish, a boon for both well-planned and spontaneous gatherings. For a fun twist, substitute coconut yogurt for the plain yogurt. —EmilyC
2 1/2 to 3 pounds
boneless, skinless chicken thighs
chopped cilantro leaves with tender stems (optional)
In This Recipe
In a small bowl, stir together the yogurt, turmeric, cumin, 1 teaspoon kosher salt, brown sugar, lemon juice, and olive oil into well integrated. Taste and adjust seasoning and acidity.
In a bowl or plastic zipper-lock bag, combine chicken with 1/2 cup yogurt sauce and the remaining 1 teaspoon kosher salt, turning to evenly coat (reserve the rest of the yogurt sauce for serving). Cover and refrigerate for at least 30 minutes, or up to 24 hours.
Heat grill to medium-high. Brush your grates clean, then brush with oil. Grill chicken until golden brown and cooked through, about 5 to 6 minutes per side, or until 165 degrees F in the thickest part. Top with cilantro (if using).