Farm to Feast: Yogurt-Cumin Chicken

My kids dictate the menu around here. Fortunately, they like beef and chicken, with pork a distant third for my daughter. They only like grilled or roasted meat though so I am always looking for different ways to prepare the same proteins. That's how I came up with this. Served with rice and warmed garlic rubbed pitas, they LOVE it.

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Ingredients:

2 pounds chicken thighs (you can also used chicken breasts for this but, if you do, I would suggest cutting into pieces and kabob-ing it)

6 ounces plain yogurt

2 garlic cloves, minced

1 tsp lemon juice

2 tsp ground cumin

1 tsp kosher salt

1/2 tsp freshly ground pepper

1 tbsp olive oil

Preparation:

In a bowl, whisk together the yogurt, garlic, lemon juice, cumin, salt, pepper and olive oil until combined.

Marinade chicken in the yogurt dressing for at least 2 hours.

Preheat grill.

Cook chicken over medium heat for 12-15 minutes.

Serve with rice, couscous, broccoli and toasted pita chips!