Yogurt-curry marinated chicken thighs


Dinner today July 28, 2016
Absolutely delicious, I used a peach flavoured yogurt, because peach and curry fit so well together, and it tasted awesome , seven with my Best Quinoa
4 servings

  • 1 cup nonfat plain yogurt
  • cup grated onion (about 1 medium)
  • 3 tablespoons curry powder
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon salt
  • ½ teaspoon crushed red pepper
  • 4 large or 8 small bone-in chicken thighs (about 2 pounds), skin removed

1) Whisk yogurt, onion, curry powder, oil, salt and crushed red pepper in a shallow pan. Add chicken and turn until well coated. Cover and refrigerate for at least 4 hours and up to 8 hours.

Preheat grill to medium-high or broiler to high. Remove chicken from marinade (discard marinade) and grill or broil, turning once or twice, until no longer pink in the center, 25 to 30 minutes.

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