The acidity of the yogurt helps tenderize the chicken and keep it moist. If you can't find hot paprika, substitute 2 teaspoons sweet paprika and 1/4 teaspoon cayenne.

Makes 4 servings

ACTIVE TIME: 10 minutes

TOTAL TIME: 1 hour 40 minutes (including 1 hour of marinating)

EASE OF PREPARATION: Moderate

8 bone-in chicken thighs (about 3 1/2 pounds total), skin removed, trimmed
1 tablespoon lemon juice
1 cup low-fat plain yogurt
2 cloves garlic, minced
1 tablespoon minced fresh ginger
2 teaspoons hot paprika
1 1/2 teaspoons dried mint
1/2 teaspoon salt

1. Place chicken in a large bowl. Add lemon juice and toss to coat. Whisk yogurt, garlic, ginger, paprika, mint and salt in a separate bowl. Pour the yogurt mixture over the chicken and stir to coat. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
2. Position rack in upper third of oven; preheat broiler. Remove the chicken from the marinade (discard marinade). Place the chicken on a broiler rack and broil until browned on top, about 15 minutes. Reduce oven temperature to 400°F and bake until the chicken is juicy and just cooked through, about 15 minutes longer. (Thigh meat will appear dark pink, even when cooked through.) Serve immediately.

NUTRITION INFORMATION: Per serving: 138 calories; 4 g fat (1 g sat, 1 g mono); 82 mg cholesterol; 3 g carbohydrate; 21 g protein; 0 g fiber; 251 mg sodium; 312 mg potassium.

Nutrition Bonus: Selenium (20% daily value).

0 Carbohydrate Servings

TIP: Chicken thighs are higher in fat than other cuts, but have the benefit of full-flavored, juicy meat. To minimize the fat, be sure to remove the skin and trim thighs thoroughly. For quick cooking, choose boneless, skinless thighs. When slow-cooking, such as braising, bone-in thighs work best because they will retain their moisture better. Two 2- to 3-ounce boneless thighs yield a 3-ounce cooked portion.

We love the recipe and make it at least twice a month. We often use boneless, skinless chicken thighs rather than those with a bone (works great). I don't recommend breasts though - just too dry.

Anonymous, Columbus, OH

I just tried this recipe tonight. I made it with sweet paprika and added a little extra cayenne than suggested. It had a great spice to it. We also grilled it in lieu of baking! Great recipe!

Anonymous, Philadelphia, PA

This was the first recipe we made from EatingWell and it proved to us how great all (most) of these recipes are. We love this, have made it several times.

Anonymous, Larchmont, NY

I am sorry to say, but this recipe did not go over well and I followed it to the "T". After marinating the chicken and cooking it, the results were chicken thighs with almost a pasty mint taste. My husband and I are not picky eaters, but due to the aversion of the taste ended up throwing half of it out and going to Wendys. Seriously.

Pam, Pittsburgh, PA

This is fast becoming a favorite in my house. Excellent taste, easy preparation, and healthy to boot. In the summer we switch to grilling, and we splurge on the high-quality paprika, but those are the only alterations to the instructions. This fabulous recipe is just one more reason why we love Eating Well so much.

Corenna, Las Vegas, NV