This is a nice easy recipe for a hot day. I marinaded the chicken for at least four hours – it was nice and tender. Served with some flatbreads, raita and okra.
1 cup plain Greek yogurt (I used 0 percent fat)
1/4 cup grated onion
1 1/2 tablespoons grated peeled fresh ginger
1 tablespoon ground cumin
1 teaspoon ground red pepper
1/2 teaspoon ground turmeric
5 garlic cloves, minced
8 skinless, boneless chicken thighs
1/2 teaspoon kosher salt
1 tablespoon canola oil
sweet peppers (I used a mix of banana and jalapenos)
onion, sliced into large pieces
Mix ingredients (up to cloves). Coat chicken in marinade (I used a plastic bag) and marinate for at least 2 hours.
Preheat grill, spray with cooking spray. Cook chicken on medium high for about 6 minutes per side, or until cooked through. Cook your peppers and onions while you’re at it.