Recipe: Grilled Yogurt and Spice Marinated Chicken Thighs with Baby Spinach and Shiitake

GRILLED YOGURT AND SPICE MARINATED CHICKEN THIGHS

6 large chicken thighs, bones removed
1 cup plain yogurt
1 1/2 teaspoons ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon pepper
1/2 lime, juiced
1/2 teaspoon salt
1 tablespoon oil
Baby Spinach and Shiitake Salad (recipe follows)

In medium bowl, place yogurt. Stir in turmeric, cumin, coriander, cardamom, pepper and lime juice.

Place chicken in large zip-closure freezer bag and pour yogurt mixture over chicken. Place in refrigerator and marinate overnight.

WHEN READY TO COOK:
Heat grill to moderate heat, remove chicken from marinade and sprinkle lightly with salt. Brush chicken with oil and place on grill, skin side down. Grill about 10 minutes, turn and continue cooking about 8 minutes more or until chicken is golden and crispy and fork can be inserted with ease.

TO SERVE:
Slice each thigh into 3 or 4 serving pieces and arrange on top of Baby Spinach and Shiitake Salad.

BABY SPINACH AND SHIITAKE SALAD

24 shiitake mushrooms, cut into strips
2 tablespoons olive oil, divided use
1/4 teaspoon salt
1/8 teaspoon pepper
1 shallot, chopped
1 clove garlic, chopped
1/2 teaspoon chopped fresh thyme
1 pound Baby spinach leaves, washed and dried
2 red bell peppers, finely julienned
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1/8 teaspoon freshly ground pepper

Saute mushrooms in 1 tablespoon olive oil over medium heat until tender. Sprinkle with salt and pepper; stir in shallot, garlic and thyme. Drain and set aside.

In large bowl, toss together spinach, mushrooms and red bell peppers. Season with mixture of the remaining 1 tablespoon olive oil, lemon juice and freshly ground pepper.

Makes 6 servings
Source: National Broiler Council