Tandoori Chicken Thighs

Spiced chicken thighs are quick to cook on the grill

or baked in the oven. Serve with Steamed Haricot Verts with Tomatoes and Almonds.  

This marinade will easily cover 4-6 thighs; you can double the recipe for 8-12 thighs:

1/2 cup low-fat Greek yogurt

1 Tbsp fresh grated ginger

1/2 onion, grated

1 Tbsp cumin

1/2 tsp cayenne pepper

1 tsp turmeric

3-5 garlic cloves, minced or microplaned

4-6 boneless, skinless chicken thighs

In a large bowl, combine the first 7 ingredients.  Add the boneless, skinless chicken thighs and stir and turn to make sure that the chicken is well coated on both sides.  Let sit for 30 - 45 min on the counter, or refrigerate for 2 hours.  Heat the grill and spray with non-stick spray OR place foil on the grill OR heat an oven to 350.  Scrape off the excess marinade and sprinkle chicken with salt.  Grill on each side about 6 minutes, or bake for 10-12 minutes, until cooked through.