Ingredients
8
8 servings
- •1 tablespoon ground coriander
- •1 ½ teaspoons mild yellow curry powder
- •1 teaspoon garam masala
- •½ teaspoon granulated garlic
- •½ teaspoon salt
- •⅛ teaspoon ground black pepper
- •¾ cup plain yogurt
- •2 tablespoons distilled white vinegar
- •2 pounds skinless, boneless chicken breast halves
Instructions
- Mix together coriander, curry powder, garam masala, garlic, salt, and pepper in a glass bowl. Add vinegar and yogurt and mix to combine. Transfer mixture to a large resealable plastic bag. Add chicken breasts to mixture, coat well, cover, and marinate for 8 hours, or overnight, in a refrigerator.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Discard marinade and cook until chicken breast is no longer pink in the center and the juices run clear, about 5 minutes per side. Grill time will depend on thickness of chicken breast. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutritional Facts
Per 8 servings
- Calories: 146
- Carbohydrate: 3g
- Fat: 3g
- Fiber: 1g
- Protein: 25g
- Sugar: 2g
Related Recipes
Grilled Chicken with Curry-Soy Sauce
Grilled Curry-Coconut Chicken Breast
Easy Homemade Chicken Curry
Creamy Curried Chicken
Baked Chicken Curry
Simple Chicken Curry
Indian Chicken Curry
Chicken Curry V
Grilled Chicken and Herbs
Chicken and Apple Curry
Traditional Chicken Curry
