Ingredients
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4 tbsp olive oil, divided
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5 cloves garlic, minced, divided
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2 tsp ground cumin
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2 tsp ground paprika
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2 tsp ground turmeric, divided
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4 tbsp lemon juice, divided
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3 large red onions
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2 lbs boneless, skinless chicken thighs
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1 cup basmati rice, rinsed
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2 cups water
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1/2 cup nonfat plain Greek yogurt
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2 tbsp mayonnaise
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Chopped fresh parsley, to garnish (optional)
Steps
1
In a plastic zip-top gallon bag, combine 2 tbsp oil, 4 cloves minced garlic, cumin, paprika, 1 tsp turmeric, and 2 tbsp lemon juice. Season with salt and pepper. Cut each onion into 8 wedges, keeping stem ends attached. To bag, add the chicken thighs and onion wedges. Seal bag and massage chicken and vegetables with marinade to fully coat. Refrigerate at least 1 hour or up to overnight.
2
When ready to cook, set grill to medium-high and grease the grill grates. Meanwhile, in a medium saucepan, heat remaining 2 tbsp oil on medium. Add remaining 1 tsp turmeric and a pinch of salt, stirring to combine. Add the rice and stir to coat in turmeric oil. Pour the water into saucepan and bring to a boil, then reduce to a simmer. Cover and cook 15–20 min., until liquid is absorbed and rice is fully cooked. Remove from heat and keep covered until ready to serve.
3
Meanwhile, remove chicken and onion from marinade, discarding any remaining marinade. Grill chicken 6–8 min. per side, until slightly charred and internal temperature reaches 165°F. Grill onion wedges alongside chicken 5–6 min. per side, until tender and slightly charred. Transfer chicken to a cutting board and let rest 5 min.
4
Meanwhile, in a small bowl, combine the yogurt, mayonnaise, remaining 2 tbsp lemon juice, and remaining 1 clove minced garlic. Season with salt and pepper. Fluff rice. Slice grilled chicken into strips. Garnish chicken and onions with the parsley, if desired, and serve with turmeric rice and white sauce for drizzling.
Tips
To serve as a second meal for 4, reserve 4 grilled chicken thighs and half of grilled onions. Slice the chicken. In a large bowl, combine chicken, 1 diced cucumber, 1 pint halved grape tomatoes, 1 diced bell pepper, ¼ cup pitted chopped kalamata olives, and ½ cup crumbled feta cheese. Add 4 cups mixed greens, ¼ cup chopped fresh parsley, and ¼ cup chopped fresh mint. In a small bowl, whisk together ¼ cup olive oil, 3 tbsp lemon juice, and 1 tbsp red wine vinegar. Season with salt and pepper. Drizzle dressing over salad and toss to combine.
