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In a large mixing bowl, combine Greek yogurt, minced garlic, honey, lime juice, oil, curry powder, chili powder, cumin, garlic powder, and salt. Mix to combine.
Add chicken thighs and toss until well-coated.
Cover and marinate for at least 30 minutes. You can also cover and refrigerate for up to 8 hours.
Remove chicken from fridge and allow it to stand at room temperature for 15 minutes.
Cook chicken using desired method (see cooking methods below).
Preheat the oven to 425 degrees F. Transfer the chicken to a foil-lined baking sheet. Roast until chicken is cooked through and an instant-read thermometer registers 165 degrees F, about 20 to 25 minutes. Garnish with cilantro and serve.
Preheat grill to medium-high, about 425°F to 450°F. Brush the grill grates with oil. Place chicken thighs on grill. Grill for about 7 minutes per side, or until internal temperature of chicken reaches 165˚F.
Heat a tablespoon of oil in a large skillet over medium heat. Once hot, add the chicken thighs to the skillet, smooth side down. Cook for 5 minutes or until you can easily flip over the chicken. Flip and continue to cook for 6 to 7 more minutes, or until the temperature of chicken reaches 165˚F.
Preheat the air fryer to 400F.Place the chicken thighs in a single layer in the basket.Cook for 12 to 14 minutes, flipping half way, until the temperature of chicken reaches 165˚F.