Boneless Chicken Leg with Yogurt, Lime and Curry Rub - Maple Leaf Healthcare & Hospitality

Yield

Portion Size

140 g / 4.9 oz

Ingredients

	Metric	Imperial
Skin-on Boneless Chicken Legs	25 Each	25 Each
Yogurt, Low Fat	500 mL	2.2 cups
Lime Juice	60 mL	2 Fl oz
Lime Zest	30 mL	2 Tbsp
Curry Powder	45 mL	3 Tbsp
Thyme, dried	30 mL	2 Tbsp
Parsley, dried	15 mL	1 Tbsp
Black Pepper	15 mL	1 Tbsp

Preheat convection oven or Combi oven to 375 F. Ensure the chicken legs are completely defrosted. Ensure the chicken legs are completely defrosted. The seasonings stick and cook better when the chicken is fully defrosted. In a bowl, combine the yogurt, lime juice, lime zest, curry powder, thyme, parsley and black pepper.
Toss the defrosted chicken in the yogurt spice mixture and let marinate for 20 minutes. Place the chicken legs on a parchment lined baking sheet, make sure not to overlap or place on top of each other.
Roast in the oven for 25-35 minutes, depending on the heat of the oven. Ensure that the internal temperature of the chicken reaches 165 F (74 C).

Serve with tossed vegetable salad and steamed rice (sides nutritional analysis not included in totals).