Turkish Chicken Thighs

Ingredients

-8 bone-in chicken thighs (about 3 1/2 pounds total), skin removed, trimmed
-1 tablespoon lemon juice
-1 cup low-fat plain yogurt
-2 cloves garlic, minced
-1 tablespoon minced fresh ginger
-2 teaspoons hot paprika
-1 1/2 teaspoons dried mint
-1/2 teaspoon salt

Tip: Chicken thighs are higher in fat than other cuts, but have the benefit of full-flavored, juicy meat. To minimize the fat, be sure to remove the skin and trim thighs thoroughly. For quick cooking, choose boneless, skinless thighs. When slow-cooking, such as braising, bone-in thighs work best because they will retain their moisture better. Two 2- to 3-ounce boneless thighs yield a 3-ounce cooked portion.

Directions

Place chicken in a large bowl. Add lemon juice and toss to coat. Whisk yogurt, garlic, ginger, paprika, mint and salt in a separate bowl. Pour the yogurt mixture over the chicken and stir to coat. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.

Position rack in upper third of oven; preheat broiler. Remove the chicken from the marinade (discard marinade). Place the chicken on a broiler rack and broil until browned on top, about 15 minutes. Reduce oven temperature to 400°F and bake until the chicken is juicy and just cooked through, about 15 minutes longer. (Thigh meat will appear dark pink, even when cooked through). Serve immediately.