Grilled Yogurt Chicken with Tumeric Sweet Potatoes

This marinade produces some of the tastiest chicken I have every grilled, and the sweet potatoes and peppers are the perfect side dish. Don’t be afraid to use the full 2 tablespoons of salt. It seems like overkill, but the chicken is heavily spiced enough that it really brings out these other flavors.

Yogurt Chicken

1 cup plain yogurt (preferably whole-milk)
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1-2 tablespoons kosher salt
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon Aleppo or Ancho chili powder
1 (3- to 4-pound) chicken, cut into 8 pieces

Combine the yogurt, oil, lemon juice, salt, and spices, then add chicken and turn until coated well. Marinate in the refrigerator for at least 4 hours, but preferably overnight, turning the pieces occasionally.

Sweet Potatoes

1 large sweet potato, peeled, washed, and cut into 1/4 inch thick slices
1 red bell pepper, seeded and coarsely chopped
1 medium onion, coarsely chopped
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon lime juice
1 teaspoon ground turmeric
1 teaspoon dried cilantro

Combine the pepper, onion, oil, lime juice, salt, and spices, then add sweet potatoes and turn until coated well. Marinate in the refrigerator for at least an hour.

The Cook

Set up your grill for a direct cook over medium-high (400°F) heat.

Using a slotted spoon, remove the vegetables to a vegetable basket or griddle, reserve the marinade. Grill the vegetables for about 6-8 minutes, until grill marks appear and they begin to soften. Turn and grill the other side for another 6 minutes. Return vegetables to the reserved marinade, toss to coat and set aside.

Remove the chicken pieces from the yogurt marinade and put on the grill. Grill for about 40 minutes, flipping every 10 minutes or so, until the juices run clear or when a meat thermometer reads 180°F when inserted in the thickest part of the thigh.