Tandoori Chicken Thighs

Name: Tandoori Chicken Thighs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Cuisine: Asia, Indian
Ingredients: 1 cup reduced-fat plain yogurt; 1 tablespoon minced fresh gingerroot; 1 teaspoon ground cumin; 1 garlic clove, minced; 3/4 teaspoon kosher salt; 1/2 teaspoon curry powder; 1/2 teaspoon pepper; 1/4 teaspoon cayenne pepper; 4 boneless skinless chicken thighs (about 1 pound)

I spent time in India and love reminders of this vibrant culture, so this tandoori chicken makes me happy. Served with warmed naan bread and a cool tomato and cucumber salad, it's a whole meal. —Claire Elston, Spokane, Washington

Ingredients

1 cup reduced-fat plain yogurt
1 tablespoon minced fresh gingerroot
1 teaspoon ground cumin
1 garlic clove, minced
3/4 teaspoon kosher salt
1/2 teaspoon curry powder
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
4 boneless skinless chicken thighs (about 1 pound)

Directions

In a small bowl, mix the first eight ingredients until blended. Add chicken to marinade; turn to coat. Let stand 10 minutes.
Place chicken on greased grill rack. Grill, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 170°.

Nutrition Facts

1 chicken thigh: 193 calories, 9g fat (3g saturated fat), 78mg cholesterol, 333mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

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