TURKISH CHICKEN THIGHS

The acidity of the yogurt helps tenderize the chicken and keep it moist

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MAKES 4 SERVING/ TOTAL TIME 1 HOUR 40 MINUTES

INGREDIENTS

8 bone-in chicken thighs, (about 3 1/2 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

 

METHOD

STEP 1

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.

STEP 2

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 degrees F and bake until the chicken is juicy and just cooked through, about 15 minutes longer.

 

Nutrition Value

146 Kcal,

4.7g fat,

1.4g saturated fat,

0.2g fiber,

21.8g protein,

2.9g carbs