Recipe: Tandoori-Style Chicken Thighs

½ cup low-fat plain yogurt (not Greek)

1½ tablespoons fresh lemon juice, plus lemon wedges for serving

1½-inch piece fresh ginger root, peeled and finely grated (1 tablespoon)

2 medium cloves garlic, minced

1 teaspoon ground coriander

1 teaspoon ground cumin

¼teaspoon ground turmeric

¼ teaspoon ground cloves

⅛ teaspoon ground cayenne pepper

8 medium skinless, boneless chicken thighs (about 1¾ pounds total)

½ teaspoon salt

Whisk together the yogurt, lemon juice, ginger, garlic, coriander, cumin, turmeric, cloves and cayenne pepper in a medium bowl. Arrange the chicken in a large, shallow dish, such as a 9-by-13-inch baking dish.

Make four shallow cuts across each piece of chicken, then season both sides of each piece with salt. Pour the yogurt mixture over the chicken, then turn all the pieces so they are evenly coated. Marinate for 20 minutes at room temperature, or cover and refrigerate for up to 4 hours. If you've refrigerated the chicken, let it come to room temperature for 20 to 30 minutes before broiling. Position an oven rack 4 to 6 inches from the broiler element; preheat the broiler. Lightly grease a broiler pan with cooking oil spray. Transfer the chicken from the marinade to the broiler pan, allowing some of the marinade to cling to each piece; discard any remaining marinade. Broil for 5 to 6 minutes or until lightly charred on top, then use tongs to turn the chicken pieces over; broil on the second side until charred and the chicken is cooked through - about 4 minutes. Serve hot with lemon wedges.

Serves 4

Nutrition: Ingredients are too variable for a meaningful analysis.

Ellie Krieger's most recent cookbook is "Weeknight Wonders: Delicious Healthy Dinners in 30 Minutes or Less" (Houghton Mifflin Harcourt, 2013). She blogs and offers a weekly newsletter at elliekrieger.com