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Recipe: Afghan Chicken Marinade

Our recipe this week draws inspiration from some recent events taking place out on our patio with our new wood fire grill. One of the favorite items we’ve had recently is our take on an Afghan style marinated chicken taco. Besides the tremendous flavor the chicken gets from being cooked directly over our almond wood fire, it gets another boost from a simple yogurt based marinade with just a few key spices. Its super easy to put together and it gives the chicken a delicious tanginess. The acidity in the yogurt also helps to tenderize the chicken and keeps it nice and soft even after direct grilling over the wood fire. Don’t worry, if you don’t have access to a grill at home this marinade works perfectly fine for chicken roasted in the oven. I’ve also had great success freezing the raw chicken in the marinade so its always ready to go after a quick defrost. That way I can marinade a big batch, portion it out in freezer bags, and just pull out what I need as I need it! We hope you enjoy this simple and versatile flavor booster!

Makes about 3-4 Servings

Unit Specification Ingredient Notes

1 Lb Chicken Thigh Boneless, Skinless

1 Cup Yogurt Whole Milk

1 Tsp Cumin Ground

1 Tsp Coriander Ground

½ Tsp Turmeric Ground

½ Tsp Black Pepper Ground


1. In a mixing bowl combine all the ingredients except the chicken and whisk together thoroughly

2. Add the chicken thighs and mix well

3. Place in a covered dish or in a zip lock bag and put in the refrigerator overnight or at least a couple of hours

When ready to cook the chicken remove some of the excess marinade before placing on the grill or in the oven. Don’t forget to season the chicken with salt before cooking!

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