A healthy alternative to plain-ole grilled chicken breasts.
Estimated Cost: $20
Difficulty: Easy
Suggested Beverage: Tea, Pilsner, Sauvignon Blanc
Equipment and Supplies
- 1 roasting pan with rack
- 1 whisk
- aluminum foil
Ingredients
- 1 cup yogurt, plain
- 1 Tbsp. lime juice
- 1 Tbsp. curry powder
- 1 tsp. black pepper, cracked
- 1 tsp cinnamon, ground
- 1 tsp. ginger, ground
- 1 tsp. allspice
- 2 tsp. sea salt
- 2 tsp. smoked paprika
- 2 teaspoons Sriracha, optional
- 2 cloves garlic, minced
- 4 chicken breasts , boneless skinless, or 8 thighs
- 1 lime, sliced for garnish
Method
- Whisk all ingredients but chicken and lime in a non-reactive bowl until it makes a smooth marinade.1 cup yogurt, 1 Tbsp. lime juice, 1 Tbsp. curry powder, 1 tsp. black pepper, 1 tsp cinnamon, 1 tsp. ginger, 1 tsp. allspice, 2 tsp. sea salt, 2 tsp. smoked paprika, 2 teaspoons Sriracha, 2 cloves garlic, 4 chicken breasts
- Put chicken and marinade in a 1-gallon zipper bag, shake and knead to completely coat chicken.4 chicken breasts
- Squeeze air out of the zipper¾ bag and refrigerate overnight, flip bag over in the morning.
- When ready to cook, preheat the oven to 425. Line a roasting pan with aluminum foil, shiny side up. Arrange chicken on roasting rack and pour marinade remaining in the bag over the chicken.
- Bake for 30 minutes, flip chicken over and bake 10-15 minutes more until juices run clear.Garnish with sliced lime and serve.1 lime
Private Notes
Have you tried this recipe?Let us know how it was!