Tandoori Chicken Thighs Ww (Marinade , Oamc)

• 1/2 cup nonfat yogurt, plain
• 1 tablespoon paprika
• 1 tablespoon ginger, freshly peeled and minced
• 1 garlic clove, minced
• 1 teaspoon curry powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon saffron thread (or 1/4 tsp ground tumeric)
• 16 ounces chicken thighs (4 ct.)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper, freshly ground

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.

nonfat yogurt, paprika, ginger, garlic, curry powder, cinnamon, saffron thread, chicken, salt, pepper

Taken from www.food.com/recipe/tandoori-chicken-thighs-ww-marinade-oamc-385817 (may not work)