4 servings (serving size: 2 chicken thighs and 1/3 cup onion mixture)
1/2 cup plain low-fat yogurt
2 tablespoons honey
2 teaspoons curry powder
1 garlic clove, minced
1 teaspoon grated peeled fresh ginger
8 (3-ounce) skinless, boneless chicken thighs
3/4 teaspoon salt
1 red onion, cut into 1/4-inch thick slices
4 teaspoons fresh lemon juice
2 teaspoons canola oil
2 tablespoons minced fresh cilantro
How to Make It
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Pour into a large zip-top plastic bag; add chicken. Seal bag, and marinate in refrigerator 8 hours, turning bag occasionally.
. Prepare grill.
. Remove chicken from bag, discarding marinade. Sprinkle chicken with salt, and coat chicken and onion with cooking spray. Place on grill rack coated with cooking spray; cook 6 minutes on each side or until chicken is done. Remove chicken and onion from grill; cut onion slices in half, and separate into strips.
. Combine lemon juice, oil, and cilantro in a medium bowl. Add onion strips; toss well. Spoon onion mixture onto a serving platter. Top with chicken.