Yogurt Marinated Chicken with Dill Cucumber Slaw
PREP: 5 MINUTES
COOK: 12 MINUTES
SERVINGS: 2 - 4 SERVINGS
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- 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.
Posted by Jacqueline Sitter
Absolutely awesome! Very tender and flavorful! Leftover marinade must be discarded and never reused.