Ingredients
- 1-1/2 cups plain Greek yogurt
- 3 chipotle peppers in adobo sauce, minced
- 1 tablespoon minced fresh gingerroot
- 1 tablespoon minced garlic
- 1 teaspoon paprika
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 3/4 teaspoon fennel seed
- 3/4 teaspoon ground fenugreek
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cloves
- 1/4 teaspoon pepper
- 6 bone-in chicken thighs (about 2 pounds)
- HONEY-LIME SAUCE:
- 2 tablespoons water
- 2 teaspoons honey
- 3 tablespoons lime juice
- 1 tablespoon chopped fresh cilantro
Directions
- Whisk together the first 13 ingredients until blended. Pour 1 cup marinade into a shallow dish. Add chicken; turn to coat. Refrigerate, covered, at least 3 hours or overnight. Cover and refrigerate remaining marinade.
- Preheat oven to 375°. Drain chicken, discarding marinade. Bake chicken in a greased 15x10x1-in. baking pan until a thermometer reads 170°, 20-25 minutes.
- Meanwhile, to make sauce, simmer reserved marinade, water and honey in a small saucepan over medium-low heat. Remove from heat; stir in lime juice and cilantro. Serve chicken topped with sauce.
