Coriander-Cumin Grilled Chicken
Motherland
4
20 minutes
25 minutes
Grilling
Enjoy juicy yogurt-marinated chicken infused with coriander, cumin, and lime, served alongside fresh tomatoes and a cool lime yogurt sauce. This dish is perfect for gatherings, offering a delightful blend of flavors and textures that will impress your guests.
Ingredients
- 2½ lb boneless, skinless chicken thighs
- ¾ cup plain whole-milk Greek yogurt
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp Kashmiri chili powder or mild paprika
- 1 tbsp grated ginger
- 3 garlic cloves, finely grated
- 2 tbsp lime juice
- 1½ tsp kosher salt
- 2 tbsp neutral oil
- 1 cup plain whole-milk Greek yogurt
- 1 tsp finely grated lime zest
- 1 tbsp lime juice
- ¼ tsp kosher salt
- 3 medium ripe tomatoes, thickly sliced
- 1 cup loosely packed cilantro leaves
- 2 limes, halved
- Warm naan or flatbread, to serve
Directions
- Whisk the yogurt, coriander, cumin, chili powder, ginger, garlic, lime juice, salt and oil in a large bowl.
- Add the chicken and turn until thoroughly coated. Cover and refrigerate for at least 2 hours or up to overnight.
- Mix the yogurt, lime zest, lime juice and salt for the sauce. Refrigerate until serving.
- Heat a grill to medium-high and oil the grates. Lift the chicken from the marinade, allowing the excess to drip away.
- Grill for 5–7 minutes per side, until charred at the edges and the thickest pieces reach 165°F. Grill the lime halves cut-side down for 2–3 minutes.
- Rest the chicken for 5 minutes. Arrange it on a large platter with the tomatoes, cilantro and grilled limes.
- Serve with the lime yogurt and warm flatbread, preferably somewhere everyone can reach without standing up.
