Turkish chicken recipe

I haven't cooked in a while so it felt great to be back in the kitchen! Tonight's meal was pretty healthy and easy to make. As I've done with previous food I've made I'll put the recipe below but I found it on the Eating Well website here.

Review: This recipe is nice because it calls for a marinade that can be left in the refrigerator for 1 hour or up to 24 hours. That means you could make it before you go to bed the night before you plan on eating it or when you get home for dinner a little later. It was easy to make and while it calls for bone-in chicken thighs you can use any type of chicken you want. I meant to grab boneless, skinless chicken breasts in the store but accidentally got boneless, skinless chicken tenderloins but it was still pretty good. White meat will be healthier but if you prefer dark meat that is OK too. I must say the marinade on its own I personally didn't find that tasty, but once it's cooked into the chicken it is pretty good. For me, the mint was a little strong in some bites so I would recommend cutting the amount of mint in half. You also could substitute the mint for a different herb such as rosemary or thyme. This might not be a meal I cook too often but it is still one I will cook again.

Recipe:

• 8 bone-in chicken thighs, skin removed, trimmed
• 1 tablespoon lemon juice
• 1 cup low-fat plain yogurt
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 2 teaspoons hot paprika (you can substitute with sweet paprika or 2 teaspoons sweet paprika and 1/4 teaspoon cayenne)
• 1 1/2 teaspoon dried mint
• 1/2 teaspoon salt

Place the chicken in a large bowl, add the lemon juice and toss to coat. In a separate bowl, whisk the yogurt, garlic, ginger, paprika (and cayenne if you use it), mint and salt in a separate bowl. Pour the yogurt mixture over the chicken and stir to coat. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours. If you don't have plastic wrap aluminum foil or some other covering is OK.

Once you are ready to cook it, position the rack in the upper third of the oven and preheat the broiler. Remove the chicken and discard the extra marinade (I actually kept mine and spooned it over the chicken before putting it into the oven. Place the chicken on a broiler rack (I put the chicken in a pan) and broil until browned on top for about 15 minutes. Reduce the oven temperature to 400 degrees and bake until the chicken is juicy and just cooked through for about another 15 minutes. Serve immediately.