Preparation Time: 10 minutes (plus 8-24 hours marinading time)
Grilling Time: 15-20 minutes
8-10 boneless, skinless chicken thighs (I used chicken breasts and cut them up)
3/4 cup plain Greek yogurt
1 lemon, zested and then juiced
4 cloves chopped garlic
1/3 cup chopped white onion
1/4 cup extra virgin olive oil
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons ground ginger
1 teaspoon turmeric
Place chicken in a large, heavy-duty ziplock bag.
Place in the refrigerator to marinate for at least 8 hours.
When ready to grill, preheat the grill to medium-high heat. Lightly oil grill grates to avoid sticking. Remove the chicken pieces from the bag and allow excess marinade to drip off. Place the chicken on the grill and close the lid. Let it cook 4-6 minutes before flipping chicken over. Then cook an additional 4-6 minutes on the other side. If you use a thermometer (like I do, allow the chicken to reach a temperature of 165*F (74*C).
Eat with some rice and/or naan bread and enjoy :)