Yogurt marinated chicken thighs with coleslaw

Yogurt marinated chicken thighs with coleslaw

For the yogurt marinade :

• 1 cup (240 ml) yogurt
• 2 tablespoons (20 g) chopped coriander
• 1 lemon, juiced
• Black pepper

For the coleslaw :

Ingredients:

• ½ head of thinly sliced red cabbage
• 1 thinly sliced Spanish onion
• 1 thinly sliced carrot
• 1 thinly sliced Cortland apple
• 2 tablespoons (25 g) salt
• 2 tablespoons (25 g) sugar
• 3 tablespoons (45 ml) yogurt
• 2 tablespoons (20 g) chopped parsley
• 4 tablespoons (60 ml) white wine vinegar

Preparation:

1. Mix the cabbage, onion, carrot and apple together in a bowl. Add the vinegar, salt and sugar and mix well.
2. Cover with cellophane and refrigerate for a minimum of 4 hours (maximum of 12 hours).
3. Drain all the liquid from the cabbage mixture.
4. Add yogurt and parsley to complete the coleslaw and reserve.
5. Mix all ingredients of the yogurt marinade with a whisk.
6. Add 8 deboned and skinless chicken thighs to the yogurt marinade for a minimum of 2 hours (maximum of 12 hours).
7. Remove from the marinade.
8. Brush the thighs with vegetable oil and season with salt.
9. Put onto a hot grill for 5 minutes on each side and serve immediately with