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.
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
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.
Cook chicken over medium heat for 12-15 minutes.
Serve with rice, couscous, broccoli and toasted pita chips!