Tandoori Chicken Thighs

Photo: Randy Mayor; Styling: Lindsey Lower
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.

Yield:

Serves 4 (serving size: 2 chicken thighs)

Recipe from

Recipe Time

Hands-on: 28 Minutes
Total: 2 Hours, 35 Minutes

Nutritional Information

Calories 298
Fat 16.1 g
Satfat 4 g
Monofat 6.6 g
Polyfat 3.6 g
Protein 31 g
Carbohydrate 6 g
Fiber 1.2 g
Cholesterol 101 mg
Iron 2.1 mg
Sodium 349 mg
Calcium 63 mg

Ingredients

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

Preparation

1. 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.

2. Preheat grill to medium-high heat.

3. Brush grill rack with oil. Arrange chicken on grill rack. Grill 6 minutes on each side or until done.

Note:

Julianna Grimes,

May 2012