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Add the yogurt and oil to the bottom of the blender carafe, then add the scallions, lime juice, fresh ginger, coriander, smoked paprika, cumin, garam masala, brown sugar, salt, red pepper flakes and chipotle pepper. Blend until smooth, scraping down blender as needed.
Pour into a gallon sized zip-top bag or into a nonreactive bowl large enough to hold the chicken as well. Add the chicken and toss to coat. Seal bag or cover bowl with plastic wrap and refrigerate overnight.
Allow chicken to sit at room temperature for about an hour before grilling.
Prepare a medium hot grill, propane or hardwood charcoal, or preheat a grill pan indoors. Brush (your clean) grates with a little vegetable oil.
Remove chicken from marinade, removing excess (I like to pick up with tongs and give a good shake) and grill for about 8 to 10 minutes total, turning often. Remove to platter and allow to rest for about 5 minutes. Shower with fresh chopped cilantro and serve. This Spiced Yogurt Grilled Chicken is great at room temperature, too.