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The secret to this easy dish is a quick Greek yogurt and spice marinade, which makes the chicken super-flavorful and juicy. Greek yogurt is also used to make the cool, creamy sauce—along with cucumber and tons of fresh herbs.
Pro Tip: If using wooden skewers, be sure to soak them in water for at least 15 minutes.
For more "food on a stick" recipes from Richard, check out:
- 6 boneless, skinless chicken thighs
- 2 cups plain Greek yogurt
- 1 tablespoon Tandoori spice mix
- 2 tablespoons kosher salt
- 2 teaspoons black pepper
- 1 tablespoon olive oil
- 2 Persian cucumbers, peeled and chopped
- 3 cloves garlic, finely chopped
- 1 bunch cilantro, chopped
- 1 tablespoon chopped chives
- ½ tablespoon chopped mint
- 1 lime, zested and juiced
Cut the thighs in half lengthwise.
Mix ½ of the Greek yogurt with Tandoori spice mix. Rub chicken liberally on all sides with the yogurt mixture, season with 1 tablespoon, plus 2 teaspoons salt and 1 teaspoon pepper; refrigerate for up to 1 hour.
Preheat a charcoal or gas grill to high heat. Using tongs, clamp down onto a paper towel and rub the grates with olive oil to make them nonstick.
In a small mixing bowl, mix the rest of the yogurt with the cucumber, garlic, cilantro, chives, mint and lime zest and juice. Season with 1 teaspoon each kosher salt and black pepper. Set aside.
Skewer and grill chicken on prepared grill over high heat for about 5 minutes on both sides, or until the chicken has reached an internal temperature of 165˚F on an instant-read thermometer.
Serve with the Greek yogurt sauce.