recipes

Turmeric-Ginger Marinated Chicken

—

by

magicforstudio
in

Ingredients

  • ½ cup plain Greek yogurt
  • 2 Tbsp. olive oil
  • 1 Tbsp. grated peeled fresh turmeric*
  • 1 Tbsp. grated peeled fresh ginger
  • 1 Tbsp. lime juice
  • 2 cloves garlic, minced
  • 1 tsp. coriander seeds, toasted and ground
  • ½ tsp. kosher salt
  • 4 skinless, boneless chicken breast halves (1 1/2 lb.) or 1 1/2 lb. skinless, boneless chicken thighs
  • Cooked basmati rice
  • Lime wedges
  • Fresh snipped fresh cilantro

Instructions

  1. For marinade, in a small bowl whisk together the first eight ingredients (through salt). Place chicken in a resealable plastic bag. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator 2 to 24 hours.
  2. Remove chicken from marinade; discard any marinade remaining in bag. Place chicken on a well-greased grill rack. Grill, covered, over medium heat 12 to 15 minutes or until done (165°F for breasts, at least 170°F for thighs), turning once. Serve chicken with Basmati rice and lime wedges. If desired, sprinkle with fresh cilantro.