Lucy Waverman from the Globe on summer food that goes with beer. Other dishes: Grilled Potato and Cauliflower Curry, Roasted Asparagus with Remoulade Sauce.
If curry paste isn't available, combine 2 tsp of curry powder with 2 tbsp of vegetable oil. Serve with coriander chutney, which you can buy at most Indian food shops and some supermarkets. It's also easy to make your own. Check out recipe on Globe and Mail website.
Combine ginger, garlic, curry paste, honey, lime juice, yogurt and vegetable oil in a bowl and whisk until uniform. Spoon marinade over the chicken and marinate for 1 hour or overnight in the refrigerator.
Preheat grill to medium-low.
Season chicken with salt and place chicken, skin side up, on grill. Grill for 20 minutes, turn chicken over and grill, skin side down, for 10 minutes. Turn over again and grill for another 5 minutes or until juices run clear. (Grilling time will depend on the thickness of the breasts.)
Remove chicken and let rest for 5 minutes. Place on a platter and garnish with lime wedges and cherry tomatoes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (128g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 58 (36%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 43mg||13 %|
|Sodium 1135.4mg||39 %|
|Potassium 276.8mg||7 %|
|Total Carbohydrate 4.5g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 4.4g|
|Protein 18.2g||26 %|
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Calories per serving: 159
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