Moroccan Grilled Chicken by Hayedehkitchen

Ingredients

• 1 kg (2.2 lbs) chicken thighs, boneless and skinless
• 1 cup (240g) plain greek yogurt
• 3 tbsp olive oil
• 1 large lemon, juiced
• 4 cloves garlic, minced
• 1 tbsp paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp cinnamon
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper

Instructions

1. Whisk the yogurt, olive oil, lemon juice, minced garlic, paprika, cumin, coriander, turmeric, cinnamon, salt, and pepper in a large bowl until well combined.
2. Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated until ready to serve.
3. Cover and refrigerate for at least 2 hours, or up to 24 hours for deeper flavor.
4. Preheat your grill or grill pan to medium-high heat.
5. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 74°C (165°F) and the surface is nicely charred.
6. Remove from heat and let the chicken rest for 5 minutes before serving.