Curried Chicken Thighs

Aromatic and distinctively flavorful, curry powder and fresh ginger add a warm, spicy note to the sweet yogurt mixture that's used to marinate the chicken. Basmati rice is an ideal accompaniment for the grilled chicken and onion.

Yield:

4 servings (serving size: 2 chicken thighs and 1/3 cup onion mixture)

Recipe from

Recipe Time

Prep: 20 Minutes
Cook: 12 Minutes
Other: 8 Hours

Nutritional Information

Calories 319
Fat 15.5 g
Satfat 3.9 g
Protein 31.8 g
Carbohydrate 12 g
Cholesterol 113 mg
Iron 1.9 mg
Sodium 559 mg
Caloriesfromfat 44 %
Fiber 0.7 g
Calcium 54 mg

Ingredients

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
Cooking spray
4 teaspoons fresh lemon juice
2 teaspoons canola oil
2 tablespoons minced fresh cilantro

Preparation

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.

Note:

Oxmoor House Healthy Eating Collection

January 2008