Slice half an onion into wedges, and halve and seed six mini sweet peppers. Brush the veggies with a bit of oil, grill them, and serve along with naan bread to round out the meal.
1 cup plain 2% reduced-fat Greek yogurt
1/4 cup grated onion
1 1/2 tablespoons grated peeled fresh ginger
1 tablespoon ground cumin
1 teaspoon ground red pepper
1/2 teaspoon ground turmeric
5 garlic cloves, minced
8 skinless, boneless chicken thighs
1/2 teaspoon kosher salt
1 tablespoon canola oil
How to Make It
Combine first 7 ingredients in a bowl, stirring well. Scrape the yogurt mixture into a large zip-top plastic bag. Add the chicken to yogurt mixture in bag; seal. Marinate in refrigerator for 2 hours. Remove chicken from bag; discard marinade. Sprinkle both sides of chicken evenly with salt.
Preheat grill to medium-high heat.
Brush grill rack with oil. Arrange chicken on grill rack. Grill 6 minutes on each side or until done.
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I was very pleased with the amount of flavor this marinade packed. Even though our five year-old proclaimed her serving 'too spicy,' meaning hot, she ate the whole thing. I also left the marinade on, which caused excessive charring. I wish I'd shaken the thighs in the bag at least a bit. Fantastic recipe. You can read my full review at: http://bit.ly/Jx1h7W
This was fantastic. I didn't have ground red pepper, so I used cayenne pepper instead. It worked wonderfully. If you do not like spicy, I would use less than 1 tsp. I also didn't scrape off all of the marinade. I think leaving some on added tot he flavor on the BBQ. It was easy to make and a huge hit. Def recommend. I only wish I was able to do something with the marinade afterward. I hate throwing things away. Am going to think something up for the next time I make this.