Makes 4 servings. Recipe adapted from AARP.
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
Nutritional info per serving
Total fat: 15g
Total Carbs: 5g
Dietary Fiber: 1g
- 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.