Plan ahead to let the chicken breasts marinate in a yogurt-based curry marinade.
- 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
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).
Prep time: 10 mins / Cooking time: 10 mins / Total time: 8 hrs 20 mins
Serving: 8 / Yield: 8 servings
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