Ingredients
1 Tbsp lemon juice
1 cup low-fat plain yogurt
2 cloves garlic, minced
1 Tbsp minced fresh ginger
2 Tbsp hot paprika
1 ½ tsp dried mint
½ tsp salt
Directions
1. Place chicken in a large bowl. Add lemon juice and toss to coat. Whisk yogurt, garlic, ginger, paprika, mint and salt in a separate bowl. Pour the yogurt mixture over the chicken and stir to coat. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
2. Position rack in upper third of oven; preheat broiler. Remove the chicken from the marinade (discard marinade). Place the chicken on a broiler rack and broil until browned on top, about 15 minutes. Reduce oven temperature to 400°F and bake until the chicken is juicy and just cooked through, about 15 minutes longer. (Thigh meat will appear dark pink, even when cooked through.) Serve immediately.
Chicken thighs are higher in fat than other cuts, but have the benefit of full-flavored, juicy meat. To minimize the fat, be sure to remove the skin and trim thighs thoroughly. For quick cooking, choose boneless, skinless thighs. When slow-cooking, such as braising, bone-in thighs work best because they will retain their moisture better. Two 2- to 3-ounce boneless thighs yield a 3-ounce cooked portion.
Nutrition Facts
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 138
- Calories from fat 36
- Total Fat 4gm 6%
- Saturated Fat 1gm 5%
- Monounsaturated Fat 1gm
- Sodium 251mg 10%
- Total Carbohydrates 3gm 1%
- Fiber 0gm
- Protein 21gm
- Cholesterol 82mg 27%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
