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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 4 |
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Aromatic and distinctively flavorful, curry powder and fresh ginger add a warm, spicy note to the sweet yogurt mixture that's used to marinate the chicken. Basmati rice is an ideal accompaniment for the grilled chicken and onion. Ingredients:
1/2 cup plain low-fat yogurt |
2 tablespoons honey |
2 teaspoons curry powder |
1 garlic clove, minced |
1 teaspoon grated peeled fresh ginger |
8 (3-ounce) skinless, boneless chicken thighs |
3/4 teaspoon salt |
1 red onion, cut into 1/4-inch thick slices |
cooking spray |
4 teaspoons fresh lemon juice |
2 teaspoons canola oil |
2 tablespoons minced fresh cilantro |
Directions:
1. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Pour into a large zip-top plastic bag; add chicken. Seal bag, and marinate in refrigerator 8 hours, turning bag occasionally.
2. Prepare grill.
3. Remove chicken from bag, discarding marinade. Sprinkle chicken with salt, and coat chicken and onion with cooking spray. Place on grill rack coated with cooking spray; cook 6 minutes on each side or until chicken is done. Remove chicken and onion from grill; cut onion slices in half, and separate into strips.
4. Combine lemon juice, oil, and cilantro in a medium bowl. Add onion strips; toss well. Spoon onion mixture onto a serving platter. Top with chicken.
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