Garlicky Yogurt–Marinated Chicken

Ingredients

• 1 teaspoon ground turmeric
• 1/2 teaspoon ground paprika
• 1 1/2 cups plain whole-milk Greek yogurt, divided
• 5 tablespoons extra-virgin olive oil, divided, plus more for garnish
• 1 teaspoon grated lemon zest plus 8 teaspoons fresh lemon juice, divided, plus more zest for garnish
• 1 tablespoon kosher salt, divided
• 2 1/4 teaspoons grated garlic, divided (3 to 4 large cloves)
• 2 pounds boneless, skinless chicken thighs
• 2 tablespoons chopped fresh cilantro, plus more for garnish
• 3 zucchini, halved lengthwise, then halved crosswise on an angle
• 2 teaspoons honey, plus more for drizzling
• 1 teaspoon crushed red pepper
• Neutral oil (such as canola or vegetable), for grill grates
• Grilled naan, for serving (optional)

Method

1. Stir together turmeric, paprika, 1/2 cup yogurt, 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 1/2 teaspoons salt, and 1 1/2 teaspoons garlic in a large bowl until thoroughly combined; set aside.
2. Place chicken thighs between two sheets of parchment paper or plastic wrap. Using a mallet, pound each to an even thickness of 1/2 inch, then prick all over with a fork. Add chicken to yogurt mixture, and turn to coat. Cover and refrigerate for 1 hour.
3. Meanwhile, stir together cilantro, 2 tablespoons olive oil, lemon zest, 1/2 teaspoon salt, 1/4 teaspoon garlic, remaining 1 cup yogurt, and remaining 2 teaspoons lemon juice in a small bowl until combined; set aside.
4. Preheat grill to high (450°F to 500°F). While grill preheats, score cut side of zucchini halves, 1/4 inch deep, in a diamond pattern. Whisk together honey, crushed red pepper, remaining 1 tablespoon olive oil, and remaining 1/2 teaspoon garlic in a medium bowl. Add zucchini; rub honey mixture on cut sides of zucchini.
5. Remove chicken from marinade, and scrape off excess marinade with a paper towel, leaving a very thin coating on chicken; discard marinade. Place chicken on well-oiled grates; grill, covered and flipping occasionally, until a meat thermometer inserted in thickest portion registers 170°F to 175°F, 8 to 10 minutes. Remove from grill, and transfer to a cutting board; let rest 10 minutes. Toss zucchini with remaining 1 teaspoon salt until well coated. Place zucchini, cut sides down, on oiled grates; grill, uncovered, until charred in spots, 3 to 6 minutes. Flip zucchini, and grill just until squash is tender, 1 to 3 minutes.
6. Slice chicken. Spread 1/4 cup yogurt sauce on each of 4 plates; top evenly with sliced chicken and grilled zucchini. Drizzle zucchini with additional honey; garnish with cilantro, lemon zest, and olive oil. Serve with naan (if using).