Ingredients:
- 8 bone-in chicken thighs (about 3 ½ pounds total), skin removed, trimmed
- 1 tablespoon lemon juice
- 1 cup low-fat plain yogurt
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 2 teaspoons hot paprika
- 1 ½ teaspoons dried mint
- ½ teaspoon salt
Directions:
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.
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. |
