Whisk 1 cup nonfat plain yogurt, 1/3 cup grated onion, 3 tablespoons curry powder, 1 tablespoon extra-virgin olive oil, 1 teaspoon salt and 1/2 teaspoon crushed red pepper in a shallow pan.
Add 4 large or 8 small bone-in, skinless chicken thighs (about 2 pounds).
Refrigerate for 4 to 8 hours. Grill or broil the chicken until cooked through, 25 to 30 minutes.
SERVES 4: 1 or 2 THIGHS EACH
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