Update my dinner status, I'm making this tonight.
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Servings: 2 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Sprinkle the dash of salt over the diced cucumber and set on paper towels for 15-30 minutes to drain the liquid. Mix the cucumber and cumin with the yogurt; chill if desired.
Flatten the boneless, skinless thighs; cut each in half to form somewhat uniform shapes. Sprinkle with the curry powder to coat. Drizzle the olive oil to coat.
Preheat gas grill to medium; rub oil or spray nonstick grill spray on grates. Add chicken to grill; sear for 2-4 minutes, and then turn heat to LOW. (if using a charcoal grill, use indirect heat). Cover and grill for 10 minutes; turn over and continue cooking until chicken is fully cooked, 15-20 minutes on LOW. Turn grill to high to sear the chicken. Remove from grill, cover with foil and let rest for 5 minutes.
Here's where you get to be creative: serve chicken over rice with vegetables, with the yogurt sauce on the side. OR serve on a toasted roll with the yoghurt, and add some more cucumber slices for a nice chicken sandwich.
