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YIELD 4 SERVINGS
PREP TIME 25 MINUTES
COOKING TIME 35 MINUTES
INGREDIENTS
Yogurt Maker 11
Copyright © 2016 Gourmia. All Rights Reserved.
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1 JAR BASIC PLAIN YOGURT (PAGE 2)
1/4 CUP GRATED ONION
1 TEASPOON GRATED LIME ZEST
3 TABLESPOONS FRESH LIME JUICE
1 TABLESPOON GRATED PEELED FRESH GINGER
4 GARLIC CLOVES, CRUSHED THROUGH A GARLIC PRESS
1 TABLESPOON PAPRIKA
1 TABLESPOON GROUND CUMIN
2 TEASPOONS GROUND CORIANDER
1 TEASPOON GARAM MASALA
1/2 TEASPOON GROUND RED PEPPER (CAYENNE)
8 CHICKEN THIGHS (ABOUT 31/2 POUNDS)
1 TEASPOON KOSHER SALT
LIME WEDGES
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Marinade: In a medium bowl, whisk together the
yogurt, onion, lime zest and juice, ginger, garlic,
paprika, cumin, coriander, garam masala and ground
red pepper. Place the chicken in a large plastic
zip-close bag. Add the marinade, squeeze out the air
and seal the bag, turn to coat the chicken. Marinate
the chicken in the refrigerator, turning the bag
occasionally, for at least 4 hours and up to 12 hours.
Preheat the oven to 450°F. Line a large rimmed
baking sheet with foil, and place a metal rack in the
pan. Spray the rack with nonstick spray. Remove the
chicken from the marinade, discard marinade and
sprinkle both sides of the chicken with the salt. Place
the chicken, skinned-side up, on the rack. Roast the
chicken until an instant-read thermometer inserted in
meaty portion of one thigh registers at 165°F, 35 to
40 minutes. Serve with lime wedges.