BAKED CHICKEN THIGHS WITH GINGER, THYME AND YOGURT

Baked Chicken Thighs With Ginger, Thyme And Yogurt image

Provided by Matt Lee And Ted Lee

Time 1h15m

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 large shallots, or six small shallots
6 tablespoons fresh ginger, minced
1/4 cup lemon juice
2 teaspoons lemon zest
1 3/4 cups plain yogurt
1 1/2 teaspoons salt
2 tablespoons fresh thyme leaves, stripped from the stalk and rubbed between fingers
12 chicken thighs

Steps:

Purée shallots, ginger, lemon juice and lemon zest in a blender or a food processor. Gently fold yogurt into purée with a wooden spoon. Stir in salt and thyme.
Skin chicken thighs, trimming excess fat, and place them in a shallow baking dish that is large enough to hold them in a single layer. Pour the yogurt mixture over chicken thighs, turning the chicken pieces to coat them on all sides, and marinate in refrigerator for an hour.
Heat oven to 425 degrees. Bake chicken uncovered for 55 minutes, until corners of chicken just begin to brown and marinade has thickened to a paste. Chicken may be served hot or cold. If taking to a picnic, remove to a container and refrigerate until departure.

Nutrition Facts : @context http, Calories 731, UnsaturatedFat 32 grams, Carbohydrate 11 grams, Fat 52 grams, Fiber 1 gram, Protein 53 grams, SaturatedFat 15 grams, Sodium 860 milligrams, Sugar 6 grams, TransFat 0 grams