Makes 4 servings. Recipe adapted from AARP.
Ingredients 1 cup nonfat plain yogurt 1/3 cup grated onion (about 1 medium) 3 tablespoons curry powder 1 tablespoon extra-virgin olive oil 1 teaspoon salt 1/2 teaspoon crushed red pepper 4 large or 8 small bone-in chicken thighs (about 2 lbs) skin removed Cilantro sprigs Lime wedges Nutritional info per serving Calories: 295 Total fat: 15g Cholesterol: 115mg Sodium: 412mg Total Carbs: 5g Dietary Fiber: 1g Protein: 34g |
Directions
- Whisk yogurt, onion, curry powder, oil, salt and crushed red pepper in a shallow pan. Add chicken and turn until well coated. Cover and refrigerate for at least 4 hours and up to 8 hours.
- Preheat grill to medium-high or broiler to high. Remove chicken from marinade (discard marinade) and grill or broil, turning once or twice, until no longer pink in the center, 25 to 30 minutes.
- Garnish with cilantro sprigs and squeeze fresh lime juice over chicken.