Yogurt Marinated Chicken with Dill Cucumber Slaw
PREP: 5 MINUTES
COOK: 12 MINUTES
SERVINGS: 2 - 4 SERVINGS
- 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
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.