 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Slice half an onion into wedges, and halve and seed six mini sweet peppers. Brush the veggies with a bit of oil, grill them, and serve along with naan bread to round out the meal. Ingredients:
1 cup plain 2% reduced-fat greek yogurt |
1/4 cup grated onion |
1 1/2 tablespoons grated peeled fresh ginger |
1 tablespoon ground cumin |
1 teaspoon ground red pepper |
1/2 teaspoon ground turmeric |
5 garlic cloves, minced |
8 skinless, boneless chicken thighs |
1/2 teaspoon kosher salt |
1 tablespoon canola oil |
Directions:
1. Combine first 7 ingredients in a bowl, stirring well. Scrape the yogurt mixture into a large zip-top plastic bag. Add the chicken to yogurt mixture in bag; seal. Marinate in refrigerator for 2 hours. Remove chicken from bag; discard marinade. Sprinkle both sides of chicken evenly with salt.
2. Preheat grill to medium-high heat.
3. Brush grill rack with oil. Arrange chicken on grill rack. Grill 6 minutes on each side or until done.
|
|