Grilled Chile Yogurt Chicken

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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!

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