Grilled chicken thighs with curry and yogurt - BigOven 166692
Grilled chicken thighs with curry and yogurt

Grilled chicken thighs with curry and yogurt

Ready in 45 minutes
4 review(s) averaging 4.2. 75% would make again

Top-ranked recipe named "Grilled chicken thighs with curry and yogurt"

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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

Ingredients

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1 package boneless, skinless chicken thighs; (2-3 thighs)*
2 tbsp curry powder (sweet or hot); OR your own curry mix
1 tbsp olive oil
1/2 cup lowfat/nonfat Greek yogurt
1/2 small cucumber; diced
1 tsp ground cumin
1 dash salt
(*can use boneless skinless chicken breasts)

Original recipe makes 2 Servings

Servings  

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.

Credits

Added on Award Medal
Calories Per Serving: 171 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Kimmi497 1 year ago
Easy, quick and very tasty. Don't cook quite so long.
Pirosenfeld 3 years ago
Made this a couple of nights ago. Used a Sri Lankan curry powder, that was good but needed a bit more heat added. Will add some cayanne next time. I also used boneless drumsticks rolled up and skewered. The dipping sauce was simple and matched in very well with then chicken.
Kylej6 4 years ago
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 5 years ago
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