1/2 c. fresh lemon juice
2 tsp. curry powder
2 tsp. ground coriander
1/4 tsp. salt
1/4 tsp. pepper
2 cloves garlic, minced
2 tsp. water
4 chicken thighs, skinned (about 1 1/2 lb.)
Vegetable cooking spray

Combine first 7 ingredients in a bowl; stir well.

Place chicken in large, zip-top heavy-duty plastic bag. Add lemon juice mixture; seal bag and toss gently. Marinate in refrigerator 2 hours, turning bag occasionally. Remove chicken from bag, reserving marinade. Place chicken in shallow baking dish coated with cooking spray.

Bake at 450 degrees for 10 minutes; baste with reserved marinade.

Reduce heat to 350 degrees; cover and bake an additional 35 minutes or until chicken is done. Sprinkle chicken with parsley.

Yield: 4 servings.