Ingredients
- 3 pounds bone-in chicken pieces
- 3 tablespoons fresh lemon juice
- 1 tablespoon meat tenderizer
- 2 cups plain yogurt, divided
- 3 tablespoons ground cumin
- 2 tablespoons ground coriander
- 2 teaspoons paprika
- ½ teaspoon ground turmeric
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 6 cloves garlic, minced
Why Everyone Loves This Recipe
Pro Kitchen Tips
- Use a meat thermometer to ensure the chicken is cooked through but still juicy inside.
- If you don’t have a grill, you can cook it under a broiler or in a hot oven.
Step 1
Make shallow crosswise cuts in the chicken pieces—this helps the flavors soak in better. Combine the lemon juice and meat tenderizer, then rub it all over the chicken. Pop the chicken into a shallow dish to get ready for the marinade.
Step 2
Blend together half a cup of yogurt with cumin, coriander, cilantro, paprika, turmeric, salt, pepper, and garlic until it’s nice and smooth. Pour this mixture into a bowl and stir in the remaining one and a half cups of yogurt. Pour the marinade over the chicken, cover it up, and let it sit in the fridge for at least 8 hours, or even better, overnight.
Step 3
When you’re ready to cook, heat your grill to medium and give the grates a light oiling so the chicken doesn’t stick. Take the chicken out of the marinade, letting the extra drip off (discard the leftover marinade). Grill the chicken for about 30 to 45 minutes, turning it often to avoid burning. Smaller pieces will cook faster, so keep an eye on them. The chicken is done when the juices run clear.
