Curried Chicken Thighs

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

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.
2. . Prepare grill.
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.
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.