In a large mixing bowl, combine yogurt, oil, curry powder, chili powder, cumin, garlic powder, onion powder, and salt; mix to combine.
Add chicken thighs and toss until well-coated.
Cover and marinate for at least 30 minutes. You can also cover and refrigerate for up to 8 hours.
Remove chicken from fridge and let stand for 15 minutes at room temperature.
Set oven to BROIL.
Transfer chicken to a broiler pan or foil-lined baking sheet or broiler pan. Discard yogurt marinade.
Broil chicken for 8 minutes; flip chicken thighs and broil 7 to 8 minutes more, or until internal temperature reaches 165°F.
Remove from oven.
Garnish with cilantro and serve.
Preheat grill to medium-high, about 425°F to 450°F.
Brush the grill grates with oil.
Place chicken thighs on grill and grill for 7 minutes per side, or until internal temperature of chicken reaches 165˚F.
Calories: 352 kcal | Carbohydrates: 8 g | Protein: 48 g | Fat: 14 g | Saturated Fat: 3 g | Cholesterol: 216 mg | Sodium: 865 mg | Potassium: 794 mg | Fiber: 1 g | Sugar: 5 g | Vitamin A: 662 IU | Vitamin C: 1 mg | Calcium: 163 mg | Iron: 3 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.