This recipe makes enough marinade for 3-4 chicken breasts or 1 package. I usually make 3-4 chicken breasts even if it’s just me, because left over chicken is always great to have during the week. You can also sub chicken thighs for the breasts. For this recipe skinless is best on both counts. If you want to make only one chicken breast divide the marinade quantities by 4.
1 cup plain coconut yogurt (I like Coco June)
/regular whole milk yogurt is fine too
1 Tablespoon harissa
/you can sub the harissa for 1 teaspoon paprika and 1/4 teaspoon cayenne
3 cloves of garlic
1” piece of ginger
1 teaspoon cumin
1/2 teaspoon lemon
1 1/2 teaspoons salt
1 Tablespoon olive oil
Add the yogurt to a medium bowl press or microplane the garlic on top of the yogurt. Peel and microplane the ginger. Add the harissa, cumin, lemon and salt. Stir everything together, add the chicken, coat, and marinade in the refrigerator for at least 1 hour but overnight is great too.