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Yogurt-and-Curry-Marinated Chicken

Photo: Greg Dupree; Styling: Ginny Branch

Active time 25 mins
Total time 4 hrs, 25 mins

Serves: 6

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. 


  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

Allow 4 hours for chilling.