Grilled Chile Yogurt Chicken

Print Recipe

Serves: 6 to 8

Prep Time: 10 minutes

Cook Time: 10 to 12 minutes


1 cup plain whole milk yogurt

5 cloves garlic, peeled

3 chile peppers (example: jalapeno or habanero), chopped

2-inch piece of ginger, peeled and chopped

1/2 cup lime juice

1/2 cup cilantro

1 tablespoon ground cumin

1 tablespoon ground coriander

2 teaspoons kosher salt

1 tablespoon vegetable or canola oil

2 to 2 1/2 pounds boneless, skinless chicken thighs


01In a blender, add yogurt, garlic, chile peppers, ginger, lime juice, cilantro, cumin, coriander, salt, and oil. Puree until smooth consistency.
02In a bowl or large resealable bag, add puree mixture and chicken and mix well. Place in refrigerator to marinate 2 to 12 hours.
03Remove chicken from refrigerator and allow to sit at room temperature for 30 minutes before cooking.
04Heat a grill over medium heat and lightly oil the grates.
05Place chicken on the grill and cook 10 to 12 minutes, turning every 1 to 2 minutes, till cooked through. Transfer to a platter.
06CHEF TIP: This is a great dish to make a day ahead. The marinade can be made up to 5 days before using and the chicken can be added to the marinade in the morning, ready for you at dinner time!

Similar Recipes

Pappardelle and Meatballs
View Recipe
Chicken Cordon Bleu Casserole
View Recipe
Milk Braised Pork
View Recipe

Reviews 0

Write a review

Your email address will not be published. Required fields are marked *


Ingredients was where

Share List

Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.