Ingredients

The following ingredients have 4 Servings
  • 1 cup plain yogurt (I used Stonyfield organic yogurt)
  • 1 lemon (zest and juice)
  • 1 tablespoon olive oil
  • 3 cloves garlic (minced)
  • 1 1/2 teaspoons paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper ((cayenne))
  • 1 1/2 pounds boneless, skinless chicken thighs (or breasts)
  • whole-wheat pitas
  • lettuce
  • hummus

Instruction

  • Mix together all of the marinade ingredients, from the yogurt down to the red pepper.
  • Submerge the chicken and marinate for at least a couple hours or as long as overnight.
  • Preheat outdoor grill to medium-high. Spray the grates with oil (to prevent sticking) and grill the chicken for about 7 to 10 minutes on each side, until done all the way through (no longer pink in the middle—165 degrees F when inserted with a thermometer). 
  • Slice and serve with warm whole-wheat pitas, lettuce, and hummus. I like to put a little butter in a pan on the stove (or on the griddle) to help warm up the pitas.