Yogurt-and-Curry-Marinated Chicken

Yogurt-and-Curry-Marinated ChickenRecipe

Photo: Greg Dupree; Styling: Ginny Branch

An easy tip is to marinate the chicken the day before so that all you have to do at dinner time is turn on the grill. This chicken gets a zip of flavor from the yogurt and curry spices in the marinade which works well with the smokey notes attained from the grill. 

Serves: 6


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1 3/4 pounds boneless, skinless chicken breasts, cut into 1-in. cubes
2 tablespoons curry powder
1 teaspoon kosher salt
1 teaspoon black pepper
2/3 cup plain whole-milk Greek yogurt
3 tablespoons fresh lime juice
5 tablespoons extra-virgin olive oil
1 medium zucchini (about 10 oz.), cut into 1-in. cubes
1 cup grape tomatoes
Grapeseed oil
1/4 cup fresh flat-leaf parsley leaves, torn
6 lime wedges, for serving


Active: 25 Minutes
Total: 4 Hours, 25 Minutes

1. Place chicken in a medium bowl and sprinkle with curry, salt and pepper. Stir in yogurt, lime juice and 3 tablespoons of the olive oil. Cover and refrigerate for 4 to 12 hours. Remove chicken from marinade; discard marinade. Thread chicken, zucchini and tomatoes alternately onto 12 (6-inch) wooden skewers.

2. Preheat grill to medium-high (about 450°F). Generously oil grill grate with grapeseed oil. Grill skewers until done, 4 to 5 minutes per side. Transfer to a platter, drizzle with remaining 2 tablespoons olive oil and sprinkle with parsley. Serve with lime wedges.

Created date

May 2016

Nutritional Information

Calories 335
Fat 20 g
Satfat 5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 31 g
Carbohydrate 6 g
Fiber 2 g
Cholesterol 89 mg
Iron 2 mg
Sodium 487 mg
Calcium 52 mg