Grilled Chicken Breast with Smoked Curry Yogurt Marinade
This looks like a simple grilled chicken breast on the surface, but the yogurt marinade hints at subtle smoke and nuance of curry, which makes this perfect for any time of the year that you want to fire up the grill!
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INGREDIENTS
1 pack Sanderson Farms® Boneless, Skinless Chicken Breast Fillets Value Pack
Salt and pepper to taste
SMOKED CURRY YOGURT MARINADE
2 cups Greek yogurt, plain
1 cup 2% milk
1 tablespoon fresh dill, chopped
2 tablespoons smoked paprika
1 1/2 tablespoons sweet yellow curry powder
2 teaspoons garlic powder
2 teaspoons sugar
2 teaspoons salt
DIRECTIONS
1. Remove breast fillets from the tray and score each on the skin side about 1/2" deep. To score, slice with a sharp knife about 1/2" deep in a cross-hatch pattern similar to the appearance of grill marks.
2. Coat the scored chicken breasts with the smoked yogurt marinade, place in a non-reactive container, and refrigerate covered for 12–24 hours.
3. Remove the breast fillets from the refrigerator 1 hour prior to grilling and pat any excess marinade off of them. Season with salt and pepper.
4. Grill (preferably on a charcoal grill) 8–10 minutes per side, depending on thickness, or until greater than 165°F internal temperature, as measured by a calibrated thermometer.
5. Serve immediately.
SMOKED CURRY YOGURT MARINADE
1. Add all ingredients in a mixing bowl and whisk to combine.
