INGREDIENTS:
- 1 tablespoon lemon juice, plus more for serving
- 1 tablespoon minced garlic
- ½ teaspoon kosher salt
- ½ cup plain yogurt
- 2 teaspoons ground coriander
- 1 ½ teaspoons curry powder
- ½ teaspoon ground ginger
- ¼ teaspoon cayenne
- 2 to 2 ½ pounds boneless, skinless chicken thighs and breasts
- 2 tablespoons unsalted butter, melted
- ¼ cup chopped fresh cilantro
DIRECTIONS:
1. Arrange an oven rack 8 inches away from the broiler element. Line a broiler pan with aluminum foil.
2. In a large bowl, combine 1 tablespoon lemon juice with the garlic and salt. Let sit for 1 minute. Stir in the yogurt, coriander, curry, ginger, and cayenne. With a sharp knife, cut 3 or 4 long slits about ½ inch deep into the side of each piece of chicken. Add the chicken to the spiced yogurt, tossing to thoroughly coat. Chicken can be cooked right away or covered and refrigerated to marinate for up to 12 hours.
3. Heat the broiler. Arrange the chicken pieces on the foil-lined sheet in a single layer without touching. Discard any remaining marinade. Broil until the chicken is nicely browned and crisp in places, about 10 minutes. Turn the chicken pieces over, and continue to broil until the juices run clear when the chicken is pierced and an instant-read thermometer inserted into the thickest part registers 165°F, about 8 minutes more. If some pieces cook more quickly than other, move them to the perimeter of the pan.
4. Drizzle the chicken with the melted butter and a few drops of lemon juice. Sprinkle with cilantro, and serve immediately.
SERVES 4
