FLAVOR BOOSTER A ginger-and-lime yogurt marinade spiked with chopped jalapeños adds tang and a little heat to skinless chicken thighs. Peach chutney makes a tart-sweet, low-fat accompaniment. If using wooden skewers, soak them in water for thirty minutes before grilling.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a blender, purée lime juice, garlic, ginger, and chiles. Add yogurt and blend until smooth.
Step 2
Trim chicken thighs; halve each lengthwise. Thread 4 chicken pieces on each of four long skewers. Arrange skewers in a nonreactive dish; pour marinade over, and turn to coat. Cover; refrigerate at least 2 hours (or up to 24 hours), turning occasionally.
Step 3
Heat grill to high; clean and lightly oil hot grates. Place skewers on grill; cook, covered, until grill marks are visible and chicken is cooked through, turning occasionally, 8 to 10 minutes. Serve with chutney.
Nutrition Information
Step 4
Per Serving (without Chutney)
Step 5
Calories: 337
Step 6
Fat: 17g (3.3g Saturated Fat)
Step 7
Protein: 38.1g
Step 8
Carbohydrates: 6g
Step 9
Fiber: 0.4g
