Sego Lily. Such a beautiful wildflower. In full bloom everywhere in the high mountain desert right now. Enjoy the beauty fleetingly- next week they will be gone. Such a gift to enjoy and relish.
I was feeling a bit international, so I decided to make spiced yogurt-marinated chicken thighs with rice almond salad and grilled corn. Served with hummus and homemade Tzatziki Sauce. Fit the bill for a summer meal on the deck.
Here we go:
2 lbs. boneless, trimmed chicken thighs
I C plain Greek yogurt (use fat-free or full fat. Full fat adds a bit of depth that fat-free doesn’t have)
1/4 tsp coriander
1 tsp garlic powder
1/2 tsp cumin
Putting it Together:
Mix the yogurt and spices together in a large plastic bag. Add the chicken. Mush it up together to make sure the chicken is well coated.Place in the refrigerator for at least an hour; up to overnight.
Heat your grill to medium. Shake excess marinade from chicken and grill till done. Typically, 6-8 minutes turning once. Will see some brown bits.
Serve with pitas, Tzatziki sauce, warm rice almond salad and corn. Love!