I did a little something a couple weekends ago. I’ll let the video show you what happened…
That I had a wonderful time is obvious. But I just have to throw in there that Ree, her family, the folks from BlogHer, their production company, Bush’s Beans and Bush’s PR team from Edelman were all tons of fun to work with and great company. Thank you to all involved in making this happen! I would jump at the chance to work with any of those great people again.
The contest specified that the recipe could have no more than 10 ingredients that had to be fairly easy to find. I gently modified my previous Tandoori Style Grilled Chicken that I used for sandwiches by omitting a couple ingredients and doubling the amount of yogurt and ended up loving the results. Here is the new, improved, prize-winning version!
*Psssst. You might notice that my chicken pictured above is much less yellow than the one in the video. That is because there are variations in the amount of turmeric (the spice that makes some curries so very yellow) in curry powders. There is no trickery involved, just different curry powders. You can use whichever you like best!
Tender, juicy, spicy and smoky, this yogurt and curry marinated chicken grills up in the blink of an eye. Making it even more convenient, the marinade is mixed up in the same bag used to soak the chicken! This is the version of my classic Tandoori Style Grilled Chicken that netted a trip to Oklahoma to meet The Pioneer Woman, Ree Drummond, for my husband and me.
5 mins Prep Time
10 mins Cook Time
- 3 large boneless, skinless chicken breast halves
- 1 cup plain yogurt
- 1/3 cup white wine or cider vinegar
- cup canola or vegetable oil
- 3 Tablespoons ground cumin
- 2 Tablespoons curry powder
- 2 teaspoons granulated garlic
- 2 teaspoons Kosher salt
- 1 teaspoon ground cayenne pepper
- 1 teaspoon ground ginger (or 1 Tablespoon grated gingerroot)
- Add all of the ingredients except the chicken to a zip-top resealable bag (or whisk together in a flat baking dish.) Set aside. This is your marinade.
- Pat the chicken breasts dry with paper towels and lay out flat on a cutting board.
- Holding a large, sharp knife parallel to the cutting board, cut the down the length of the chicken breast, dividing it into two evenly thick pieces. This is easiest if you press your other hand down flat on the chicken breast to hold it steady.
- Transfer the chicken breasts to the zip-top bag that contains the marinade.
- Seal the top and squish the bag around gently to coat all the chicken evenly.
- Place the bag in a bowl to catch any leaks and stash in the refrigerator for at least two hours but preferably overnight prior to grilling.
- When you’re ready to cook the meat you have a couple options. The best option is to grill. You can use a grill pan or hot oven if you don’t have a grill at your disposal.
- Remove the chicken from the marinade, shake off excess and place on grill racks. Don’t move the chicken around once it’s on the grill. Give it a chance to develop a nice crust.
- Cook, covered for four minutes, flip the chicken breasts and continue cooking, covered until the internal temperature of the chicken breasts reaches 160°F. It’ll have charred bits on it and look delicious.
- Transfer to a platter and tent loosely with foil until ready to serve.
This amount of marinade is sufficient to soak up to two times as much chicken specified in the recipe.
This contest was sponsored by BlogHer and Bush’s Grillin’ Beans. Ree Drummond provided the accommodations.