Monday, March 5, 2012

Tandoori-Spiced Chicken Thighs

I'm going to apologize in advanced because these pictures are terrible! But that is what you get when you make dinner at 7:00 at night. You are just going to have to trust me and not rely on the pictures because this chicken is DELICIOUS! The ingredients come together in a fabulous savory way and the chicken thighs are cooked perfectly. Plus it is great for busy days because it marinates all day or overnight, and then you just throw it in the oven to bake for 25 minutes to perfection. You are going to love it!

Tandoori-Spiced Chicken Thighs
{2 Servings}

-1/2 cup plain fat-free Greek Yogurt
-1 tbsp minced Ginger
-2 cloves minced Garlic
-1 tbsp Paprika
-2 tsp Tumeric
-1 tsp Curry Powder
-1/4 tsp Ground Cinnamon
-4 boneless skinless Chicken Thighs
-1/2 tsp Salt
-1/4 tsp Pepper

For the marinade:
Combine yogurt, ginger, garlic, paprika, tumeric, curry powder and cinnamon in a large gallon size plastic bag. Add the chicken thighs. Squeeze out all the air, zip it shut and marinate the chicken in your fridge overnight or at least 3 hours. 

When you are ready to start making dinner, preheat the oven to 450 degree (F). Cover a baking sheet with aluminum foil and grease with nonstick spray. Remove the chicken from the marinade and discard the marinade in the bag. Place the chicken on the prepared baking sheet and sprinkle each chicken thigh with 1/8 tsp salt and black pepper to taste. Cook for 25 minutes and serve with rice or couscous and some sauteed veggies.

You gotta try this! 

Recipe Source: Weight Watchers
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