{"id":43,"date":"2008-09-01T13:05:57","date_gmt":"2008-09-01T18:05:57","guid":{"rendered":"http:\/\/foodembrace.com\/?p=43"},"modified":"2008-09-01T14:04:31","modified_gmt":"2008-09-01T19:04:31","slug":"yogurt-curry-chicken","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2008\/09\/yogurt-curry-chicken\/","title":{"rendered":"Yogurt Curry Chicken"},"content":{"rendered":"
\"Thighs<\/a>

Thighs in the marinade <\/p><\/div>\n

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.<\/p>\n

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!).<\/p>\n

Andrea’s Yogurt Curry Chicken<\/strong><\/p>\n