When it comes to marinades,
yogurt-based sauces are pretty classic. Proteins are tenderized without becoming tough, even after longer marinating times. When the meat is cooked, the remaining yogurt caramelizes and creates a prize-worthy crust. In short, we’re big fans. We’ve marinated lamb chops in a spiced mix of yogurt, citrus, fresh herbs, and more. We slathered a cumin- and coriander-spiced yogurt marinade on tandoori-inspired chicken legs. Up next? Persian-spiced grilled chicken with tomatoes and lemons, served with tons of fresh herbs over fluffy jasmine rice. This dish has flavors and textures for days. Here’s what we do to make it:
Ingredients
- 1 1/2 oz.plain whole-milk yogurt
- 2 tsp.kosher salt, plus more
- 1 1/2 tsp.ground turmeric
- 1 tsp.finely grated lime zest or ground sumac
- 1 tsp.ground cinnamon
- 1 tsp.ground cumin
- 1/4 tsp.freshly ground black pepper, plus more
- 1/4 tsp.ground cloves
- 1/4 tsp.ground coriander
- 1/8 tsp.cayenne pepper
- 4bone-in, skin-on chicken thighs (about 1 1/2 lb.)
- 4whole chicken drumsticks (about 1 1/2 lb.)
- 2bone-in, skin-on chicken breasts (about 2 lb.), halved crosswise
- 1pint grape tomatoes
- 1lemon, quartered
- Neutral oil, for brushing and grill
- Steamed jasmine rice (optional) and fresh cilantro, parsley, and mint leaves, for serving
Equipment Needed
- 2 to 3 metal or soaked wooden bamboo skewers
Directions
-
- Step 1
In a large bowl, mix yogurt, salt, turmeric, lime zest, cinnamon, cumin, black pepper, cloves, coriander, and cayenne. Add chicken and turn to coat. Transfer chicken and marinade to a resealable plastic bag. Seal bag and refrigerate at least 4 hours or up to 24.
- Step 2Let chicken sit at room temperature 30 minutes before grilling. Thread tomatoes and lemon wedges onto skewers. Brush with oil; season with salt and pepper.
- Step 3Prepare a grill for medium-high heat; preheat 5 minutes. Clean and oil grates. Brush excess marinade of chicken; discard marinade.
- Step 4Grill chicken skin side down until skin is golden brown, about 15 minutes. Turn and continue to grill until skin is charred, chicken is cooked through, and an instant-read thermometer inserted into thickest part of thighs registers 160°, about 10 minutes. Transfer to a plate and tent with foil. Let cool 10 minutes.
- Step 5Grill tomato and lemon skewers, turning occasionally, until charred in spots, 5 to 6 minutes. Using a fork, remove tomatoes and lemon wedges from skewers.
- Step 6Serve chicken and tomatoes with rice (if using). Squeeze grilled lemon wedges over. Top with cilantro, parsley, and mint.
- Step 1
