Yogurt-Curry Marinated Chicken Thighs
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Recipe: #35988
November 23, 2020
Categories: Dinner, Lunch, Main Dish, Poultry, Chicken, Dairy, Vegetables, Onions, Indian, North American, Add it in the lunch box, Budget-Friendly, Pantry/Shelf, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, July 4th, Labor Day, Picnic, Summer, Weeknight Meals, Broil, Grill (Electric), Grilling (Outdoor), Gluten-Free, High Protein, Low Carbohydrate, Low Fat, Low Glycemic, No Eggs, Yogurt, Bone-in Pieces, Open Fire, All Occasions more
"This is a recipe that I ripped out of an old Eating Well magazine from a relative. The recipe is as written, but we always made it with less curry. It's pretty spicy. I'm posting this for You Want What? 2020 tag game. NOTE: Refrigeration time is four to eight hours."
Ingredients
Nutritional
- Serving Size: 1 (306.2 g)
- Calories 636.3
- Total Fat - 44.2 g
- Saturated Fat - 12.2 g
- Cholesterol - 230.7 mg
- Sodium - 920.3 mg
- Total Carbohydrate - 15.5 g
- Dietary Fiber - 1.6 g
- Sugars - 11.8 g
- Protein - 43.3 g
- Calcium - 227 mg
- Iron - 3.1 mg
- Vitamin C - 1 mg
- Thiamin - 0.2 mg
Step 1
In a shallow pan, whisk all the ingredients except the chicken together. Add the 2 pounds of chicken thighs, coating them.
Step 2
Place the pan in the refrigerator for 4 to 8 hours.
Step 3
You may either grill the chicken or broil it until it is cooked all the way through. Cook for 25 to 30 minutes.
Tips & Variations
- Grill
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