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 Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Other: 8 Hours

Nutritional Information

Amount per serving
  • Calories: 319
  • Fat: 15.5g
  • Saturated fat: 3.9g
  • Protein: 31.8g
  • Carbohydrate: 12g
  • Cholesterol: 113mg
  • Iron: 1.9mg
  • Sodium: 559mg
  • Calories from fat: 44%
  • Fiber: 0.7g
  • Calcium: 54mg


  • 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


  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.
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