CURRY GRILLED CHICKEN
"Chicken marinated in this fuss-free mixture comes out tender and tangy," informs Nancy Ode of Sherman, South Dakota. "Its mild curry flavor is equally good on pork," she assures, "but I marinate it for an hour or two longer for the best results."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a blender, combine the first 10 ingredients; cover and process until blended. Pour into a large resealable plastic bag; add chicken. Seal bag and turn to coat. Refrigerate for 1-2 hours. , Drain and discard marinade. Grill chicken, covered, over medium heat for 6 minutes on each side or until a thermometer reads 179°.
Nutrition Facts : Calories 157 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 294mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 23g protein.
GRILLED CHICKEN WITH SOY-LIME SAUCE
Categories Chicken Citrus Garlic Ginger Poultry Low Carb Kid-Friendly Low/No Sugar Backyard BBQ Dinner Lime Summer Tailgating Grill/Barbecue Soy Sauce Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher Small Plates
Yield Serves 4
Number Of Ingredients 9
Steps:
- Whisk first 5 ingredients to blend in 8 x 8 x 2-inch glass baking dish. Add chicken and onion. Cover and let marinate at room temperature 1 hour or refrigerate up to 3 hours, turning chicken occasionally.
- Prepare barbecue (medium-high heat) or preheat broiler. Remove chicken from marinade. Strain marinade into medium saucepan; add broth. Boil until sauce coats spoon, about 14 minutes.
- Meanwhile, spray chicken with vegetable oil spray. Grill or broil until just cooked through, about 4 minutes per side. Transfer to platter.
- Spoon sauce over chicken and serve.
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GRILLED CURRY CHICKEN - CHELSEA'S MESSY APRON
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5/5 (6)Total Time 2 hrs 40 minsCategory Dinner, Main CourseCalories 484 per serving
- MARINADE: Before starting the marinade, keep in mind you'll remove 3/4 cup of it before adding it to the chicken. In a large bowl, combine the 2 tablespoons soy sauce, 2 tablespoons honey, 2 tablespoons olive oil, 1 tablespoon lime zest, 1/4 cup lime juice, 2-3 cloves minced garlic (add to preference, we add 3), 1 teaspoon ground cumin, 2 teaspoons ground coriander seed, 2 teaspoons salt (or to preference), 2 teaspoons yellow curry powder, 1/8 teaspoon cayenne pepper if using, and 1/2 cup coconut milk. (Stir the coconut milk until well integrated before measuring). Whisk all the ingredients together and remove 3/4 cup and place in the fridge. Pat dry the chicken breasts with a paper towel. Halve thick breasts horizontally and pound the chicken breasts with a meat mallet or the bottom of a frying pan. We don't want to make the breasts thin, just the same thickness throughout to ensure even cooking. Place chicken breasts in a large plastic bag and pour the remaining marinade over the chi
- PREP GRILL: Make sure your grill grates are clean and greased. Once the grill is fully preheated to 400 degrees F, dredge a paper towel in vegetable oil and holding it with tongs, rub it all over the grate.
- GRILL: Grill the chicken until completely cooked through (about 4-6 minutes per side depending on heat of the grill and thickness) Chicken should be at 160 degrees F at its thickest part (carryover heat will bring it to 165 degrees). For 1-inch thick breasts grilled at 400 degrees, it takes generally 5 minutes on the first side and 4 minutes on the other side. Use a metal spatula to remove the chicken to a plate and cover immediately with foil to rest for 5-10 minutes.
- RICE: Combine 1 cup basmati rice, the remaining coconut milk (there should be 1 and 1/2 cups), 1/2 cup water, and 1/2 teaspoon salt (or to taste). Stir and place over high heat. Once boiling, reduce the heat to low and cover the rice. Allow to simmer for 13-18 minutes or until liquid is absorbed. Remove from heat, and keeping covered, let stand for 10-15 minutes. Fluff the rice and divide onto plates.
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- In a medium bowl, mix together all of the ingredients except for the chicken and scallions. Set ¼ cup of the marinade aside and cover (you'll use this later for the sauce), then place the rest in a zip-lock freezer bag with the chicken thighs. Be sure the chicken is evenly coated with the marinade, then place the bag in the refrigerator (in a bowl in case of leakage); let marinate for 3-4 hours.
- Grease the grill. (Lightly dip a wad of paper towels in vegetable oil; then, using tongs, carefully rub the towels over the grates several times until glossy and coated.) Place the chicken on the grill; cover and cook 3-5 minutes on each side, or until nicely browned and done. Transfer the chicken to a serving platter, then top with the reserved marinade and sliced scallions.
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- Combine the curry powder, onion powder, crushed red pepper flakes, sea salt and parsley in a small bowl to create the spice blend. Use the spice blend as a rub, using as much as needed to cover each chicken breast. You may have a bit of the spice rub left over — just store any remaining in an airtight container for later use. Just be sure not to contaminate it with any raw chicken juice.
- Preheat an indoor or outdoor grill on medium heat. Lightly oil the grill grate, place chicken on the grill and cook for 5 to 6 minutes on each side, until juice runs clear. Cook time will vary based on the size of your chicken breast.
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