Curry Chicken Marinade Recipe
lynn
This tasty curry chicken marinade recipe combines oil and lemon juice with a bit of soy sauce, brown sugar, garlic and curry for a tasty grilled chicken alternative.
Prep Time 5 hours hrs
Cook Time 12 minutes mins
Total Time 5 hours hrs 12 minutes mins
Course Main Course
Cuisine Asian
Servings 4 -6 breasts
Calories 510 kcal
1/3 cup of olive oil or vegetable oil 1/4 cup of lemon juice or lime juice 3 tablespoons of soy sauce 1 tablespoon of brown sugar 2 teaspoons of curry powder 1 large clove of garlic grated 1/2 teaspoon salt 1/2 teaspoon black pepper A dash or two of cayenne pepper or red chili powder optional 2-3 pounds of boneless skinless chicken breasts or chicken thighs lightly pounded to even thickness.
Combine all marinade ingredients in a medium bowl and mix well
Place chicken pieces in a large resealable plastic bag or a glass container.
Pour marinade over the pieces of chicken, making sure the liquid surrounds the meat on all sides.
Zip up the bag or put a lid on the container and refrigerate.
Let refrigerator for 5-6 hours, ideally. You can marinade as little as 1 hour or as long as 12 hours, but I find 5-6 hours to be the sweet spot.
To cook the chicken, preheat your grill on high for 10-15 minutes, then use a grill brush to scrape any previous food remnants off your grates.
Once your grill has preheated for 10-15 minutes, reduce the temperature to medium heat, 425-450°F on a gas grill.
Place your marinated chicken on the hot grill and let it cook on one side, undisturbed, for 4-5 minutes. Discard marinade.
Then turn it and let it cook for another 4-5 minutes
Total cooking time will be about 10 minutes, or until the internal temperature at the thickest part of the meat registers 165°.
Serving: 1 g Calories: 510 kcal Carbohydrates: 3 g Protein: 59 g Fat: 28 g Saturated Fat: 5 g Polyunsaturated Fat: 20 g Cholesterol: 165 mg Sodium: 581 mg Sugar: 2 g
Keyword chicken, curry, grilling, marinade