This marinade and sauce was delicious! I picked this recipe because I was looking for something to use the fresh turmeric I received in my CSA box, but I will definitely make it again with ground turmeric.
- 1 1/4 cup plain whole-milk yogurt
- 1 tablespoon ground turmeric
- 1 teaspoon ground cumin
- 2 teaspoon kosher salt, *divided*
- 1 teaspoon light brown sugar
- 1 tablespoon lemon juice, or to taste
- 2 tablespoon olive oil
- 2 1/2 to 3 pound boneless, skinless chicken thighs
- 1/2 cup chopped cilantro leaves with tender stems + lemon wedges (optional)
- In a small bowl, stir together the yogurt, turmeric, cumin, 1 teaspoon kosher salt, brown sugar, lemon juice, and olive oil into well integrated. Taste and adjust seasoning and acidity.
- In a bowl or plastic zipper-lock bag, combine chicken with 1/2 cup yogurt sauce and the remaining 1 teaspoon kosher salt, turning to evenly coat (reserve the rest of the yogurt sauce for serving). Cover and refrigerate for at least 30 minutes, or up to 24 hours.
- Heat grill to medium-high. Brush your grates clean, then brush with oil. Grill chicken until golden brown and cooked through, about 5 to 6 minutes per side, or until 165 degrees F in the thickest part. Top with cilantro and serve yogurt sauce and lemon wedges on the side (if using).