|Low-fat yogurt||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Olive oil||1⁄4 Cup (4 tbs)|
|Chopped fresh cilantro leaves||1⁄4 Cup (4 tbs)|
|Scallions||2 , thinly sliced|
|Garlic cloves||2 , minced|
|Ground ginger||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground turmeric||1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Boneless skinless chicken thighs||1 3⁄4 Pound (Use 6 Large Sized Pieces)|
1) In a large bowl, combine all ingredients except the chicken. Add chicken, and toss about to coat well. Cover tightly and refrigerate at least two hours or up to overnight.
2) Line a shallow roasting pan with an aluminum foil. Preheat the oven to 400 degrees F. Transfer chicken and all of the marinade to the prepared pan, leaving 2 to 3 inches space between the pieces.
3) Bake for 45 to 60 minutes in the center rack , until the sauce is golden brown and chicken is cooked through.
4) Serve hot or warm.
Calories 419 Calories from Fat 225
% Daily Value*
Total Fat 25 g38.8%
Saturated Fat 5.1 g25.3%
Trans Fat 0 g
Cholesterol 195.9 mg65.3%
Sodium 669.4 mg27.9%
Total Carbohydrates 8 g2.7%
Dietary Fiber 1.1 g4.4%
Sugars 4.4 g
Protein 42 g84.2%
Vitamin A 6% Vitamin C 15.8%
Calcium 13.2% Iron 18%
*Based on a 2000 Calorie diet