FLAVOR BOOSTER A ginger-and-lime yogurt marinade spiked with chopped jalapeños adds tang and a little heat to skinless chicken thighs. Peach chutney makes a tart-sweet, low-fat accompaniment. If using wooden skewers, soak them in water for thirty minutes before grilling.

　　

Ingredients

serves 4

　　2 tablespoons fresh lime juice

　　4 garlic cloves

　　1 piece fresh ginger (2 inches), peeled and chopped

　　2 jalapeño chiles, chopped (ribs and seeds removed for less heat if desired)

　　1 cup plain yogurt

　　8 boneless, skinless chicken thighs (about 2 pounds total)

　　Vegetable oil, for grill

　　Peach Chutney, for serving (optional; recipe follows)

　　

Step 1

In a blender, purée lime juice, garlic, ginger, and chiles. Add yogurt and blend until smooth.

　　

Step 2

Trim chicken thighs; halve each lengthwise. Thread 4 chicken pieces on each of four long skewers. Arrange skewers in a nonreactive dish; pour marinade over, and turn to coat. Cover; refrigerate at least 2 hours (or up to 24 hours), turning occasionally.

　　

Step 3

Heat grill to high; clean and lightly oil hot grates. Place skewers on grill; cook, covered, until grill marks are visible and chicken is cooked through, turning occasionally, 8 to 10 minutes. Serve with chutney.

　　

Nutrition Information

Step 4

Per Serving (without Chutney)

　　

Step 5

Calories: 337

　　

Step 6

Fat: 17g (3.3g Saturated Fat)

　　

Step 7

Protein: 38.1g

　　

Step 8

Carbohydrates: 6g

　　

Step 9

Fiber: 0.4g

　　Everyday Food: Light