Rating: 4 stars
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A highly seasoned yogurt marinade tenderizes these chicken thighs. Baking them at an extremely high temperature simulates a tandoori clay oven, creating a deliciously caramelized surface.

Source: EatingWell Magazine, January/February 1999


Recipe Summary

2 hrs 50 mins


Ingredient Checklist


Instructions Checklist
  • Stir together yogurt, onion and garlic in a shallow glass dish. Add lemon juice, cilantro, paprika, cumin, turmeric, ginger, salt, pepper, cinnamon and cloves. Add chicken and coat well. Cover and marinate in the refrigerator for at least 2 hours or overnight.

  • Preheat oven to 500 degrees F. Coat a wire rack with cooking spray and set it over a foil-covered baking sheet. Place the chicken on the prepared rack.

  • Bake the chicken until browned and no trace of pink remains in the center, 25 to 30 minutes. Serve hot.


Make Ahead Tip: Chicken can marinate, covered, in the refrigerator overnight.

Nutrition Facts

236 calories; protein 27.9g; carbohydrates 8.1g; dietary fiber 0.7g; sugars 5.7g; fat 9.6g; saturated fat 2.7g; cholesterol 87.3mg; vitamin a iu 214IU; vitamin c 4.6mg; folate 18.8mcg; calcium 145.3mg; iron 1.8mg; magnesium 35.6mg; potassium 381.3mg; sodium 411.5mg; thiamin 0.1mg.

1/2 other carbohydrate
4 lean meat