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Product Used In This Recipe

6-Piece Covered Bowl Set

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Yogurt Marinated Chicken with Dill Cucumber Slaw

Prep: 5 Minutes

Cook: 12 Minutes

2 - 4 Servings

  • Ingredients
    • 1 lb. boneless skinless chicken thighs
    • 2 cups plain yogurt
    • 1 tsp paprika
    • 2 cloves garlic, minced
    • zest of 1 lemon
    • juice of 1/2 lemon
    • 1/2 cup rice wine vinegar
    • 4 tsp sea salt
    • 1 Tbsp sugar
    • 1/2 cup warm water
    • 2 Tbsp olive oil
    • 1/2 head of green cabbage, thinly sliced
    • 1 English cucumber, thinly sliced
    • 2 Tbsp fresh dill, chopped
    • Jasmine or Basmati rice for serving
  • Directions

      Mix yogurt, paprika, garlic, lemon juice and zest in a bowl and thoroughly coat chicken thighs. Cover and refrigerate for at least an hour, but no more than 8 hours.

      Once chicken thighs are ready, preheat grill on medium- high heat. Remove excess yogurt marinade and place thighs on grill. Cook on each side for 6-8 minutes or until internal temperature reaches 160°F.

      Prepare the slaw by whisking the vinegar, salt, sugar and water together in a small bowl. Pour over the cabbage, cucumber and dill and toss to coat. Serve chicken warm with slaw and side of rice.

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Product Used In This Recipe

6-Piece Covered Bowl Set

See Product

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