Tandoori Chicken Thighs Ww (Marinade , OAMC)

“Posted here for safe-keeping. I keep losing my WW cookbook! I either make this as listed or I use the ingredients (minus the chicken) as a marinade for chicken, lamb, or pork. Double, triple, or quadruple the recipe for OAMC.”
READY IN:
33mins
SERVES:
4
YIELD:
4 thighs
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Combine the yogurt, paprika, ginger, garlic, curry powder, cinnamon, and saffron in a zip-top plastic bag. Zip closed and squish with your hands to mix the ingredients inside the bag. Open and add chicken.
  2. Refrigerate. turning the back occasionally, at least 8 hours or overnight. This is the point where I put this in the freezer.
  3. Preheat oven to 450 degrees. Place a rack inside a roasting pan. Spray the rack with non-stick spray. Remove the chicken from the marinade and discard marinade. Transfer chicken to the pan rack and sprinkle with salt and pepper.
  4. Roast chicken until cooked through, 22 - 25 minutes.
  5. According to WW book: 1 thigh has 169 calories, 9 g fat, 2 g sat fat, 0 g trans fat, 75 mg cholesterol, 364 mg sodium, 1 g carbs, 0 g fiber, 12 g protein, 21 mg of calcium. Each thigh is 4 pts.

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