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.
