If you don't want to heat up your kitchen you can cook the chicken on the grill instead; grill on high heat, 6-8 minutes per side. Make it a meal: Serve with a fragrant brown basmati rice.
- 1/2 cup low-fat plain yogurt
- 2 tablespoons mango chutney
- 2 teaspoons garam masala (see note) or curry powder, mild or hot
- 4 bone-in chicken thighs (1 3/4-2 pounds), skin removed, trimmed of fat
- 1/2 teaspoon kosher salt, divided
- 1 mango, diced
- 1/4 cup finely diced red onion
- 2 tablespoons finely chopped fresh mint
- 2 tablespoons red wine vinegar
- 2 teaspoons brown sugar
- Ingredient Note: Garam masala is a fragrant blend of ground spices commonly used in Indian cooking. It's in the spice section of most supermarkets and specialty stores.
Position a rack in the upper third of the oven; preheat the broiler. Coat a broiler pan with cooking spray.
Whisk the yogurt, chutney and garam masala (or curry powder) in a medium bowl. Add the chicken; turn to coat. Remove the chicken from the sauce and transfer to the prepared broiler pan; sprinkle with 1/4 teaspoon salt.
Broil the chicken until the coating is charred in spots, 12-15 minutes. Turn the chicken over and continue cooking until it is slightly charred and cooked through, 12-15 minutes more.
Meanwhile, combine the mango, onion, mint, vinegar, brown sugar and the remaining 1/4 teaspoon salt in a medium bowl. Serve the chicken with the mango salad.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
289 calories; 12g total fat; 3g total saturated fat; 101mg cholesterol; 308mg sodium; 16g carbohydrates; 1g fiber; 29g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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