INGREDIENTS

1/2 cup plain Greek yogurt

2 tablespoons olive oil

1 tablespoon turmeric

1 tablespoon grated ginger

1 tablespoon lime juice

2 cloves garlic, minced

1 teaspoon ground coriander 

1/2 teaspoon kosher salt

4 skinless, boneless chicken breast halves or 1 1/2 lb. skinless, boneless chicken thighs

DIRECTIONS

1. For marinade, in a small bowl whisk together the first eight ingredients (through salt). Place chicken in a resealable plastic bag. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator 2 to 24 hours.
2. Remove chicken from marinade; discard any marinade remaining in bag. Place chicken on a well-greased grill rack. Grill, covered, over medium heat 12 to 15 minutes or until done (165 degrees F for breasts, at least 170 degrees F for thighs), turning once. Serve chicken with rice and lime wedges. If desired, sprinkle with fresh cilantro.