Ingredients
- 200g full-fat natural yogurt
- 3 cloves garlic, finely grated
- 2 tbsp olive oil
- 1½ tsp ground cumin
- 1½ tsp paprika
- 1 tsp ground coriander
- 1 tsp salt
- Optional: chilli flakes, lemon zest, black pepper
Nutrition (per serving)
- Calories: 84
- Protein: 4g
- Fat: 5g
- Carbs: 6g
Method
- Make the base – Spoon the yogurt into a bowl and whisk briefly until smooth. This gives you a clean, even starting point.
- Add flavour – Stir in the garlic, olive oil, spices, and salt. Mix until evenly combined and lightly glossy.
- Coat the chicken – Add the chicken and turn well so every piece is lightly coated. You’re aiming for coverage, not a thick layer.
- Rest and develop -Cover and refrigerate for at least 2 hours. For best results, leave overnight so the flavours settle properly.
Notes
Before grilling, wipe off any thick clumps of marinade. Too much yogurt on the surface can catch before the chicken cooks through.