Chicken Thigh Marinade

By carvalhohm

Ingredients

• 8 chicken thighs
• 1 large lime or lemon – juiced
• 2 cups plain yogurt
• 1 tsp. freshly grated ginger
• 2 large garlic clove sliced into thin slivers
• 1 tsp. cumin
• 1/4 tsp. red chili flakes
• 1/4 tsp. ground cinnamon
• 2 tsp. salt
• 2 tsp. black pepper

Details

Servings 4
Adapted from thefrugalchef.com

Preparation

Step 1

Rinse the chicken thighs and place them in a shallow dish. Sprinkle with 1 tsp. salt and cover with lime juice. Allow chicken to sit in lime juice – at room temperature – for 30 minutes. Remove chicken from lime juice after the 30 minutes and wash the dish.

While the chicken is in the lime, make your marinade. Mix together the yogurt, ginger, garlic, cumin, chili flakes, cinnamon, remaining salt and black pepper. Whisk the sauce.

Place the chicken in the cleaned shallow dish and cover with the marinade. Make sure to coat all the pieces. Cover the pan with some plastic and refrigerate for at least four hours.

Heat the oven to 400 degrees. Remove the chicken from the marinade but don’t shake it all off. Place the thighs on a roasting rack – oil it if do not want the skins to stick to the rack. Place the chicken in the oven for about 10 minutes – until the skin crisps.

Lower the oven to 375 degrees and continue roasting the chicken for another 30 minutes or until a meat thermometer registers 170 degrees. Remove from oven and serve.

2 thighs w/ skin – CALORIES 261.76; FAT 19.43 grs (sat 0.15; mono 0.07; poly 0.01); PROTEIN 20.17 grs ; FIBER 0.21 grs; CARBS 1.68 grs; CHOLESTEROL 0.91 mg; IRON 1.31 mg; SODIUM 651.34 mg; CALCIUM 40.48 mg