GRILLED CURRY CHICKEN BREASTS

Grilled Curry Chicken Breasts image

Plan ahead to let the chicken breasts marinate in a yogurt-based curry marinade.

Provided by thedailygourmet

Time 8h20m

Yield 8

Number Of Ingredients 9

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Ingredients

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

Steps:

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).

Nutrition Facts : Calories 146 calories, Carbohydrate 2.6 g, Cholesterol 66 mg, Fat 3.3 g, Fiber 0.7 g, Protein 25 g, SaturatedFat 1 g, Sodium 218.7 mg, Sugar 1.6 g