1/2 cup low-fat plain yogurt
2 tbsp mango chutney
2 tsp garam masala or curry powder
4 bone-in skinless chicken thighs
1/2 tsp salt, divided
1 mango, diced
1/4 cup diced red onion
2 tbsp finely chopped fresh mint
2 tbsp red-wine vinegar
2 tsp brown sugar
2 tbsp mango chutney
2 tsp garam masala or curry powder
4 bone-in skinless chicken thighs
1/2 tsp salt, divided
1 mango, diced
1/4 cup diced red onion
2 tbsp finely chopped fresh mint
2 tbsp red-wine vinegar
2 tsp brown sugar
- whisk yogurt, chutney and garam masala in a bowl. add chicken and marinate in the refrigerator for up to 2 hrs. remove the chicken from the sauce and transfer to the prepared broiler pan; sprinkle with 1/4 tsp salt.
- broil the chicken until the coating is charred in spots, 12 to 15 minutes. turn the chicken over and continue cooking until it is slightly charred and cooked through, 12 to 15 minutes more.
- meanwhile, combine mango, onion, mint, vinegar, brown sugar and the remaining 1/4 teaspoon salt in a medium bowl. serve the chicken with the mango salad.
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