Turmeric-Yogurt Grilled Chicken

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).