Greek Chicken

1 package boneless, skinless chicken thighs (2-3 thighs)*
2 TBSP. curry powder (sweet or hot) OR your own curry mix
1 TBSP. olive oil
1/2 cup lowfat/nonfat Greek yogurt
1/2 small cucumber diced
1 tsp. ground cumin
1 dash of salt

Sprinkle the dash of salt over the diced cucumber and set on paper towels for 15-30 minutes to drain the liquid. Mix the cucumber and cumin with the yogurt; chill if desired.


Flatten the boneless, skinless thighs; cut each in half to form somewhat uniform shapes. Sprinkle with the curry powder to coat. Drizzle the olive oil to coat.


Preheat gas grill to medium; rub oil or spray nonstick grill spray on grates. Add chicken to grill; sear for 2-4 minutes, and then turn heat to LOW. (if using a charcoal grill, use indirect heat). Cover and grill for 10 minutes; turn over and continue cooking until chicken is fully cooked, 15-20 minutes on LOW. Turn grill to high to sear the chicken. Remove from grill, cover with foil and let rest for 5 minutes.


Here's where you get to be creative: serve chicken over rice with vegetables, with the yogurt sauce on the side. OR serve on a toasted roll with the yoghurt, and add some more cucumber slices for a nice chicken sandwich.