Grilled Chicken Curry

Inspiration: yogurt marinated chicken by Sam the Cooking Guy

Makes 4 servings

Time from start to finish: 30 minutes cooking (marinated 3 hours)

Ingredients

  • 8 ounces plain non-fat Greek yogurt
  • Zest and juice of 1 lemon
  • 2 cloves garlic, crushed
  • 2 tablespoon avocado oil (or extra-virgin olive oil)
  • 1 tablespoon Sriracha
  • 1/3 cup chopped fresh cilantro, set aside 2 tablespoons for garnish
  • 1 tablespoon cumin
  • 1 tablespoon curry powder
  • 1 tablespoon turmeric
  • salt and pepper to taste
  • 4 (about 1 pound) skinless-boneless chicken thighs

Directions

Mix everything together except the chicken in a large bowl or zip-lock bag.

Set aside 1/2 cup of the marinade, stir the chicken into the marinade, cover and refrigerate at least 3 hours.

When you’re ready to cook, remove the chicken from the refrigerator, and go light the grill.

Cook chicken on the grill – about 5 minutes per side – until done (internal temperature 165┬░ F or 75┬░ C).

That’s it! You’ll want to spoon the┬áreserved marinade over the chicken before serving.

At this point you could cube the chicken, and serve it with rice or quinoa or couscous. Don’t forget the (grilled) veggies – asparagus or squash or corn.