6 skinless boneless chicken thighs (about 1 1/2 pounds) trimmed of all visable fat
Instructions
Marinade: Combine yogurt, lemon juice, paprika, ginger, garlic, coriander, and cardamom in a large zip-close plastic bag: mix well. Add the chicken, seal the bag, and turn several times to coat. Refrigerate overnight.
Preheat oven to 500 deg. F place a wire rack on a helly-roll pan. remove the chicken from the marinade and place on rack. Discard marinade. Roast until an instant-read thermometer inserted in the thickest part of the chicken registers 180 deg. F, 35-40 minutes.
Serving: 1 Chicken Thigh: 184 Calories, 9 g Fat, 3 g Sat Fat, 81 mg Cholesterol, 80 mg Sodium, 1 g Carbs, 0 g Fiber, 23 g Protein, 26 mg Calcium. WW Points: 4
Originally Submitted
5/4/2008
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