Ingredients

• 1 cup nonfat plain yogurt
• 1 small onion, minced
• 2 cloves garlic, minced
• 1 1/2 tablespoon lemon juice
• 1 teaspoon chopped fresh cilantro
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon ground cinnamon
• Pinch of ground cloves
• 4 bone-in chicken thighs, (about 1 1/2 pounds), skinned and trimmed of fat

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Cooking Directions

Step 1

Stir together yogurt, onion and garlic in a shallow glass dish. Add lemon juice, cilantro, paprika, cumin, turmeric, ginger, salt, pepper, cinnamon and cloves. Add chicken and coat well. Cover and marinate in the refrigerator for at least 2 hours or overnight.

Step 2

Preheat oven to 500°F. Coat a wire rack with cooking spray and set it over a foil-covered baking sheet. Place the chicken on the prepared rack.

Step 3

Bake the chicken until browned and no trace of pink remains in the center, 25 to 30 minutes. Serve hot.