Yogurt Curry Chicken Thighs

Name: Yogurt Curry Chicken Thighs
Prep time: 20 min
Cook time: 50 min
Total time: 5 min
Ingredients: 6 cloves garlic, peeled; 1/2 cup plain non-fat Greek yogurt; 2 tablespoons honey; 2 tablespoons lime juice; 2 tablespoons curry powder; 1 tablespoons grated ginger; 1 teaspoon kosher salt; 4 pounds bone-in chicken thighs, skin removed and any visible fat trimmed; 2 tablespoons chopped cilantro for garnish, optional

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Prep Time: 20 minutes

Cook Time: 50 minutes

Total: 5 hours, 20 minutes

Servings: 12

Author : Katie Webster

curry chicken thighs

Ingredients

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6 cloves garlic, peeled1/2 cup plain non-fat Greek yogurt2 tablespoons honey2 tablespoons lime juice2 tablespoons curry powder1 tablespoons grated ginger1 teaspoon kosher salt4 pounds bone-in chicken thighs, skin removed and any visible fat trimmed2 tablespoons chopped cilantro for garnish, optional

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Instructions

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Step 1

Fit food-processor with steel blade attachment. With motor running, drop garlic cloves one at a time through feed tube and process until finely chopped. Remove lid and add yogurt, honey, lime juice, curry powder, ginger and salt. Process until smooth. Alternatively mince garlic and whisk together with the marinade ingredients.

Step 2

Place chicken thighs in a large baking dish. Add marinade, turn to coat chicken in the marinade. Cover and refrigerate 4 hours or up to 1 day for maximum flavor.

Step 3

Preheat oven to 400 degrees F. Remove cover from baking dish and transfer to the oven. Roast until an instant-read thermometer inserted into the thickest part of the meat (without touching the bone) registers 168 degrees F, 50 minutes to 1 hour. Serve hot garnished with cilantro.