2 1/4 lbs boneless, skinless chicken thighs (about 7 thighs) or chicken breasts (about 5)
Directions:
In a mixing bowl, whisk together all the marinade ingredients until well combined.
Place the chicken in a gallon-sized resealable freezer bag. Pour the yogurt marinade over the chicken.
Seal the bag, pressing out any excess air, and rub the marinade evenly over the chicken.
Refrigerate for at least 2 hours (up to 8 hours for breasts, 24 hours for thighs).
Preheat a gas grill to 425°F. Clean the grill grates and lightly brush with oil.
Grill the chicken until cooked through (165°F on an instant-read thermometer in the thickest part), about 5 to 7 minutes per side.
Serve hot, garnished with extra chopped cilantro.
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 1 hour 35 minutes
Servings: 7
