Grilled chicken thighs with curry and yogurt
Simple grilled chicken spiced with curry, and a yogurt dip (like Raita) on the side. Serve over rice, put on a sandwich - whatever you like!"I made this chicken dish this evening. It was nice, flavorful, and moist. To season the chicken thighs, I used a mixture of curry powder combined with a little cumin and garam masala (a blend of cinnamon, cardamon, cloves and pepper) for more of a northern Indian flavor. The spices created a delicious aroma while the chicken was grilling and were incredibly flavorful, but not overpowering. The yogurt sauce was delightful and complemented the the savory chicken perfectly. This simple recipe was a welcome departure from my same ol' same ol' lemon pepper approach." - sgrishka
Yield: 2 Ready in 45 minutes
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Grilled chicken thighs with curry and yogurt 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.
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