Prep Time
20 Mins
Cook Time
12 Mins
Other Time
8 Hours
Yield
4 servings (serving size: 2 chicken thighs and 1/3 cup onion mixture)

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.

How to Make It

Step 1

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.

Step 2

. Prepare grill.

Step 3

. 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.

Step 4

. 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.

Oxmoor House Healthy Eating Collection

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