Yogurt Curry Chicken

Thighs in the marinade

Thighs in the marinade

I came up with this idea for a marinade based off of a dipping sauce I make that has much of the same elements. While we were having the dipping sauce one day (Don’t worry, I’m sure it will be something that will eventually make it’s way here) I realized that if I beefed up the sauce a bit, I could turn it into a marinade. I played around and came up with a marinade that ended up being one of our favorite ways to have chicken.

In this recipe I use chicken thighs because it takes to the marinade well and we like the juiciness of that cut of meat. But you could do this with any of the other cuts as well. In fact, I think using it on wings would make an awesome little snack for a get-together or game nite gathering (hrm, I’m going to file that idea away for future use myself!).

Andrea’s Yogurt Curry Chicken

  • 6 chicken thighs (your choice, boneless or bone-in)
  • 2 cloves of garlic grated
  • 1 1/2 cups of plain yogurt*
  • Zest of one lime + juice of half the lime
  • 4 green onions chopped (both green and white parts)
  • 1/4 cup of chopped cilantro
  • 2 1/2 tsp curry powder
  • 3 tsp of soy sauce
  • Pinch of salt, ground black pepper to taste, small pinch of red pepper flakes

Set aside thighs and in a large bowl combine all the other ingredients and mix well. Add in the thighs, stirring gently to make sure the marinade is covering all the chicken. Use a bowl large enough so the chicken is submerged in the marinade. Let sit in fridge all day or over night so the chicken becomes well flavored.

Heat grill or grill pan, to medium heat. When hot, remove chicken from marinade and place directly on the grill. Do not wipe off the coating. Grill until the chicken is fully cooked.** Remove from grill and let rest for 2-3 minutes before eating. Discard remaining marinade.

*I have actually used vanilla flavored yogurt in this recipe as well and it turned out just as yummy. The vanilla did not interfere with the other flavors at all.

** Grilling time varies with the version of thighs you use. For bone-in, it takes me about 7-10 minutes per side over a medium heat grill. With boneless, it will take less time, about 5-7 minutes each side.

Thighs on the grill

Thighs on the grill

Of course you don’t have to grill the chicken, this is just our preferred method. You can bake the chicken by placing a metal cooling rack on top of a cookie sheet lined with foil. Place the chicken on the rack and bake at 375, until the chicken is fully cooked.

Have fun with this one and remember guys, always play with your food!

All done!  Yum!

All done! Yum!

3 thoughts on “Yogurt Curry Chicken

  1. That looks and sounds delicious.

    Boneless skinless thighs are not only my favorite piece ‘o’ the bird, but they’re on sale at the Grocery Ranch this week too.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.