Grilled Moroccan Chicken with Cumin-Garlic Yogurt Sauce

Boneless, skinless chicken thighs are quick-cooking, meaty, and more forgiving than leaner cuts; they’re guaranteed to stay juicy even if slightly overcooked. Here they’re rubbed with a heady spice mixture and served with a luscious yogurt sauce. Stirring a little oil into the sauce gives it satisfying richness; the cumin makes it downright irresistible.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

Step 2

Brush chicken with 11⁄2 tsp oil. In small bowl, mix 1⁄2 tsp salt, 1⁄2 tsp cumin, coriander, allspice, ginger, and turmeric. Sprinkle spice blend over both sides of chicken. Grill chicken until instant-read thermometer registers 165°F when inserted into thickest piece, about 5 minutes per side.

Step 3

Meanwhile, in small bowl, combine yogurt, cilantro, mint, garlic, and remaining 1 tbsp oil, 1⁄4 tsp salt, and 1⁄4 tsp cumin. Serve sauce with chicken.

Step 4

Serving size: 1 chicken thigh and 2 tbsp sauce

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