Inspired by the flavors of India, these chicken thigh skewers take only 15 minutes in the oven, plus a couple of minutes under the broiler. Serve warm over rice as a main dish, at room temperature as an appetizer, or as a protein source for a salad.
Ingredients
- 2 containerss peach-mango yogurt , 6 ounce
- 3 tablespoons garam masala
- 1 lemon , zested and juiced
- 1 piece fresh ginger , 1 inch
- 1 teaspoon curry powder
- 1 teaspoon salt
- 2.5 pounds skinless , boneless chicken thighs
Instructions
-
1
Combine yogurt, garam masala, lemon juice, lemon zest, grated ginger, and curry powder in a gallon-sized resealable plastic bag.
-
2
Slice each chicken thigh lengthwise into 3 or 4 slices, add to the bag with the marinade, and refrigerate for 30 to 60 minutes.
-
3
Preheat the oven to 400 degrees F (200 degrees C) and move an oven rack to the center of the oven. Line a sheet pan with aluminum foil.
-
4
Thread chicken thigh pieces onto six 15-inch metal skewers and place crossways across the prepared sheet pan, resting the ends of the skewers on the raised edges of the pan.
-
5
Bake skewers in the preheated oven for 15 minutes. Remove from oven.
-
6
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil chicken skewers for 3 minutes until meat is lightly charred, watching closely.
Nutrition Facts
Per serving
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