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Wednesday, May 9, 2012

Cooking Light: Tandoori Chicken Thighs

Cooking Light has recently started a partnership with 20 bloggers around the country and I'm one of them! How fun is that?! I get their magazine and some e-zines and will be sharing something from Cooking Light with you twice a month. I've been wanting to eat more healthy and I think this is a great start for me. 

The current issue has a lot of ethnic flair to it and I was very excited about that. I dug right in and grabbed a half-dozen recipes that I plan to try. 

Along the ethnic route - I decided to try Chicken Tandoori using chicken thighs. I'm a HUGE fan of chicken thighs - they are so cheap and you can get a bag full of the boneless/skinless at any grocery store. The dark meat always stays juicier but you're escaping the fat because they're skinless. Love love love! Cooking Light even has a whole section for Cooking with Chicken Thighs. I've made this one before and it's EXCELLENT!


You start by marinating the chicken thighs in a mixture of greek yogurt and a bunch of spices. It's not really a "sauce" more like a paste. I was lacking in ziploc bags so just put it in a glass mixing bowl and covered with plastic wrap.

And I didn't feel like grilling out - so I just used our grill pan. While I mentioned loving the boneless/skinless thighs - I had actually picked up some bone-in on sale at Meijer so I pulled off the skin and used those this time around - worked just as well. 

Now this is the time when I would show you the finished product. But I deleted the photos accidentally from my phone. :-( Luckily CL has pretty styled pictures of the final product - much more beautiful than mine. 
Tandoori Chicken ThighsPhoto: Randy Mayor; Styling: Lindsey Lower
These were really good - the turmeric is what really gets that Indian flavor in there and I'm a HUGE fan of cumin. I did have to make a couple of changes because of what I had on hand - I used minced onion and garlic powder (how can I ever be out of garlic???). Other than that - I was all good - it was my first time using Greek yogurt as well - I even let the fat cat lick the empty container - she thought it was Christmas! I did also cut the recipe in half since there was just two of us and I had 4 thighs...turned out fine - plenty of the marinade paste for the 4 thighs. 
I really liked this recipe a lot and surprisingly - Larry did too! He's not too big on "ethnic" food but he ate one and then took the other for work the next day. That's a sign of a successful recipe in our house! There are often times when I say, "Do you want the leftovers? - Um. Nah..." So good job on this one! 
This is also a low cost recipe - I think the page said something like $2/serving. I hope you like it too!


Tandoori Chicken Thighs

Ingredients

  • 1 cup plain 2% reduced-fat Greek yogurt $
  • 1/4 cup grated onion $
  • 1 1/2 tablespoons grated peeled fresh ginger
  • 1 tablespoon ground cumin
  • 1 teaspoon ground red pepper
  • 1/2 teaspoon ground turmeric
  • garlic cloves, minced
  • skinless, boneless chicken thighs
  • 1/2 teaspoon kosher salt
  • 1 tablespoon canola oil

Preparation

  1. 1. Combine first 7 ingredients in a bowl, stirring well. Scrape the yogurt mixture into a large zip-top plastic bag. Add the chicken to yogurt mixture in bag; seal. Marinate in refrigerator for 2 hours. Remove chicken from bag; discard marinade. Sprinkle both sides of chicken evenly with salt.
  2. 2. Preheat grill to medium-high heat.
  3. 3. Brush grill rack with oil. Arrange chicken on grill rack. Grill 6 minutes on each side or until done.


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