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Lilly’s Table

 
 
Beet Raita
© Lillys-Table.com Photo of Grilled Mango-Curry Chicken
 

Tags: Gluten-Free Low-Glycemic Nut Free Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Grilled Mango-Curry Chicken

from Grilled Mango-Curry Chicken with Beet Raita & Dal, the Week of June 1, 2014.
View the previous recipe for this meal.

Slightly sweet, creamy glaze with a touch of spice (as much as you like). Want this dairy free? Substitute the thick top part of coconut milk, instead. If you can’t find mangoes use all yogurt instead.

Ingredients

  • 1 mango
  • ½ cup plain yogurt, or the creamy thick top of the coconut milk
  • 2 tablespoons curry powder
  • ½ teaspoon salt
  • 1 lb chicken, bone-in, skin-on breasts or thighs

Serving Size: 2 People

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Preparation Instructions

Blend chunks of the mango with the yogurt and a splash of water if needed. Once smooth, add the curry powder and salt.

Coat the chicken and rest for at least 10 minutes, up to overnight in the fridge.

Heat your grill to medium-low. Place the marinated chicken on the grill and reduce the heat to low.

Grill on one side for 10-15 minutes. Flip over and grill for another 8-15 minutes depending on the thickness of your chicken. It will be done when the center is no longer pink and the juices run clear when pierced.