- 1 (6 ounce) container plain low-fat yogurt
- 3 tablespoons vegetable oil
- 2 teaspoons paprika
- 2 teaspoons curry powder
- 2 teaspoons ground cumin
- 1 tablespoon minced fresh ginger
- 2 cloves fresh garlic, minced
- 1/4 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 12 skinless, boneless chicken thighs
- In a medium bowl, mix together yogurt, oil, paprika, curry powder, cumin, ginger, garlic, cinnamon and salt and pepper. Add chicken thighs; toss to coat. Set aside for 20 minutes or overnight.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Place chicken on grill. Cover and cook turning once until well seared on both sides or until internal temperature is 180 degrees F (80 degrees C), about 5-6 minutes per side. Remove from grill and serve.