Curry Chicken Marinade Recipe
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.
Ingredients
- 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.
Instructions
- 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°.
Nutrition
Serving: 1gCalories: 510kcalCarbohydrates: 3gProtein: 59gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 20gCholesterol: 165mgSodium: 581mgSugar: 2g
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