. . . but this sure is.
While searching for a new idea for using chicken thighs, every recipe I found seemed so, well, wintery. When the sun is shining on the just-unfurled maple leaves and I’m harvesting the first greens from my garden, slow-cooker dishes or those with heavy sauces just have no appeal.
But this one caught my eye. It seemed light and fresh and spring-like to me. An added bonus was that I had all the ingredients on hand. It was quick and easy to prepare. I served it with asparagus and a salad made with fresh greens harvested from yesterday’s hike up the mountain.
Serves 4, depending on the size of your thighs :).
- 8 bone-in chicken thighs, skin removed, trimmed of all visible fat
- 1 tablespoon fresh-squeezed lemon juice
- 1 cup low-fat plain yogurt
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 2 teaspoons hot paprika
- 1 heaping Tbsp. fresh mint leaves, chopped finely (or 1 1/2 teaspoons dried mint)
- 1/2 teaspoon salt
- Place chicken thighs in a large glass bowl. Add lemon juice and toss to coat. Whisk yogurt, garlic, ginger, hot paprika, mint and salt in a separate bowl. Don’t substitute regular paprika, or if you must, add a generous teaspoon of chili powder as well. Pour the yogurt mixture over the chicken and stir to coat. Cover and refrigerate for at least 1 hour or up to 24 hours.
- 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 5 to 10 minutes, watching closely. Reduce oven temperature to 400°F and bake until the chicken is juicy and just cooked through, about 20-30 minutes longer. Serve immediately.