For chicken:
2 lbs of boneless thighs or chicken breasts, without skin
1 tablespoon of ground cumin
1 teaspoon of ground coriander
1 teaspoon of paprika
1/2 teaspoon of turmeric
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground ginger
1/4 teaspoon of cayenne pepper (adjust to taste)
1 tablespoon of lemon juice
2 tablespoons of olive oil
Salt pepper, to taste
For the garlic sauce:
1 cup of simple Greek yogurt
2 choped garlic cloves
1 tablespoon of lemon juice
1/2 teaspoon of ground cumin
Salt pepper, to taste
Fresh Parsley for Topping
Instructions:
Mariner the chicken:
In a large bowl, combine ground cumin, ground coriander, paprika, turmeric, ground cinnamon, ground ginger, cayenne pepper, lemon juice, olive oil well blend to create a marinade.
Add the chicken to the marinade, making sure it’s coated. Cover and refrigerate for at least 1 hour (or overnight for the best taste) .
Cook the chicken:
Preheat your grill or stove over medium-high heat. Cook the pickled chicken for about 6-7 minutes per side, or until it is fully cooked and the internal temperature reaches 165°F (75°C). Remove heat and let stand for a few minutes before slicing.
Prepare the garlic sauce:
In a small bowl, mix Greek yogurt, chopped garlic, lemon juice, ground cumin, salt and pepper. Adjust the seasoning to taste.
Serve:
Slice the cooked chicken and serve it hot with the creamy garlic sauce poured on it. Garnish with fresh parsley. This dish goes well with pita bread, rice or a fresh salad.