1 ½ pounds boneless, skinless chicken thighs
1 cup plain yogurt
2 tablespoons extra virgin olive oil
¼ teaspoon cayenne pepper
¼ teaspoon turmeric
¼ teaspoon black pepper
1 teaspoon coriander seed, toasted and ground in a mortar & pestle
1 garlic clove, grated with a rasp
1 inch fresh ginger root, peeled and grated with a rasp
1 teaspoon kosher salt
Mix the marinade ingredients together and coat the chicken thighs.
Refrigerate covered overnight, or at least 1 hour.
Preheat oven to 425°F. Lightly brush a baking sheet with olive oil.
Lay the chicken thighs in a single layer on the baking sheet and bake for 10-15 minutes, until fully cooked (165° with food thermometer).
Turn on the broiler and move the chicken to the upper rack. Broil until browned in spots, 2-3 minutes.
Serve garnished with fresh coriander leaves and a wedge of lime.