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1 cup Cabot Plain Greek-Style Yogurt
Juice of half lemon (about 2 tablespoons)
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 1/2 teaspoons turmeric
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon ground coriander
6 chicken thighs (bone-in)
2 ounces Cabot Jalapeno Light Cheddar, grated (about 1/2 cup)
1. In food processor, combine yogurt, lemon juice, ginger, garlic and spices; process until smooth.
2. Place chicken in zip-close bag; add yogurt mixture, turning to coat. Refrigerate for about 2 hours.
3. Preheat oven to 425°F. Remove chicken from marinade and arrange on baking sheet with sides. Bake for 30 to 35 minutes or until done all the way to center.
4. Sprinkle with cheese and return to oven until cheese is melted, about 3 minutes longer.