Rating: 4 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 2
  • 5 star values: 4

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.

Julianna Grimes
Recipe by Cooking Light May 2012

Gallery

Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary

hands-on:
28 mins
total:
2 hrs 35 mins
Yield:
Serves 4 (serving size: 2 chicken thighs)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

298 calories; fat 16.1g; saturated fat 4g; mono fat 6.6g; poly fat 3.6g; protein 31g; carbohydrates 6g; fiber 1.2g; cholesterol 101mg; iron 2.1mg; sodium 349mg; calcium 63mg.
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