Chicken Curry Marinade
Chicken Curry Marinade gives your chicken amazing flavor. If you are looking for a marinade that leaves your chicken tender, make this recipe
Servings: 6
Calories: 420kcal
Ingredients
- 6 Boneless Chicken Breast
- 1 can Coconut Milk 14 ounces
- 2 Tablespoons Curry Powder
- 1 Lime juiced
- 2 Tablespoons Honey
- 1 Bunch Cilantro chopped
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
Instructions
- Whisk all the ingredients except for the chicken in a small mixing bowl.
- All all the ingredients except for the chicken to a blender or food processor and blend until smooth.
- Place the chicken in a large bowl or large ziplock bag. Pour the marinade on top of the chicken.
- Refrigerate and allow it to marinade for at least 2 hours or up to 12 hours.
- Then preheat your grill over medium high heat (approximately 400 degrees Fahrenheit).
- Rub the grill grates with oil so that the chicken does not stick.
- Place the chicken directly on the grill grate and cook for 6-7 minutes per side until the chicken reaches an internal temperature of 165 degrees F.
- Remove the chicken from the grill, let the chicken rest for 5 minutes. Then the chicken is ready to slice, serve and enjoy!
Notes
Use an instant-read meat thermometer to make sure that the chicken is cooked to a safe temperature before removing it from the grill.
Refrigerate the leftovers in an airtight container for up to 5 days.
Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 420kcal | Carbohydrates: 10g | Protein: 50g | Fat: 20g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 660mg | Potassium: 1030mg | Fiber: 1g | Sugar: 6g | Vitamin A: 94IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 4mg
