1 cup nonfat plain yogurt (Greek Gods Plain preferred)
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 pounds), skin removed
- Whisk yogurt, onion, curry powder, oil, salt, and crushed red pepper in a bowl.
- Dredge each piece of chicken in marinade, place in ziploc, and then add remaining sauce to bag. Refrigerate for at least 4 hours and up to 8 hours.
- Preheat grill to medium-high. Remove chicken from marinade (discard marinade) and grill, turning once until no longer pink in the center. About 25 to 30 minutes.
Adapted from: Eating Well
I’m violating my Onolish rule here by publishing this recipe after making the dish only once. A couple of caveats: I used boneless thighs so I had to watch the time more carefully. I also marinated the thighs a little longer than 8 hours. What’s nice about this dish: the flavors are well blended and the chicken is wonderfully moist and tender.