If you can, leave the chicken to marinate in the turmeric yoghurt overnight for maximum flavour. We’ve served the gorgeously vibrant and seriously moist chicken with a pickled cucumber salad, but steamed basmati rice would make a welcome addition too.
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Ingredients
- 150g natural yogurt
- Juice of 1 lime
- 2 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 4 free-range chicken thighs
- 2 crushed garlic cloves
- 2 tbsp rice wine vinegar
- 2 tsp toasted sesame oil
- 2 tsp soy sauce
- ½ deseeded and finely chopped red chilli
- 1 roughly peeled cucumber
- Basmati rice, lime wedges, roughly chopped coriander, to garnish
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Method
- In a large bowl, mix the natural yogurt, lime juice, turmeric, ground coriander, cumin, 1 crushed garlic clove, ½ tsp salt and a few grinds of black pepper. Make a few slashes in the top of each chicken thigh, then add to the bowl, turning to coat. Cover and chill for at least 1 hour (ideally overnight).
- Meanwhile, in a shallow dish, whisk together the other crushed garlic clove, rice wine vinegar, sesame oil, soy sauce and red chilli. Cut the cucumber in half lengthways, then in half again. Using a rolling pin, bash each piece on a work surface to split it, then roughly tear into pieces. Toss with the dressing and set aside.
- Heat the grill to medium-high. Remove the chicken from the marinade, then grill on a baking tray for 20-25 minutes, turning halfway, until cooked through and slightly charred (the juices should run clear when the chicken is pierced in the thickest part with a skewer). Serve with the cucumber and basmati rice, if you like, with lime wedges for squeezing and roughly chopped coriander to garnish.
Nutrition
- 205kcals Calories
- 11.6g (3.3g saturated) Fat
- 20.4g Protein
- 4.1g (4g sugars) Carbs
- 1.2g Fibre
- 1.1g Salt
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