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In a large mixing bowl, combine yogurt, oil, curry powder, chili powder, cumin, garlic powder, onion 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 let stand for 15 minutes at room temperature.
Set oven to BROIL.
Transfer chicken to a broiler pan or foil-lined baking sheet or broiler pan. Discard yogurt marinade.
Broil chicken for 8 minutes; flip chicken thighs and broil 7 to 8 minutes more, or until internal temperature reaches 165°F.
Remove from oven.
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 and grill for 7 minutes per side, or until internal temperature of chicken reaches 165˚F.
If using bone-in chicken thighs, cook (or grill) for about 25 to 28 minutes, flipping the chicken thighs halfway through cooking.