Ingredients
- 6 to 8 chicken thighs, skin removed (1 1/2 pounds)
- 16 ounces plain low-fat yogurt (1 container)
- 1 Tbl ground cumin
- 2 tsp coarse ground black pepper
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 2 tsp paprika
Method
Slash chicken thighs in several places with small knife; place in shallow baking dish; set aside.
In small bowl, combine yogurt, cumin, pepper, cinnamon, cloves, and salt. Pour over chicken; turn to coat well; cover. Chill 2 hours or overnight, turning occasionally. Preheat broiler. Place chicken thighs on broiler rack or foil lined jelly-roll pan.
Broil 5 to 6 inches from heat, turning occasionally, 25 minutes or until chicken is tender. Place on serving platter; sprinkle with paprika.