Curry Yogurt Chicken Marinade
I was on the fence about whether I should post this recipe or not, because the fact is: yogurt is not freezer friendly. As the yogurt thaws, it breaks and becomes flaky.
HOWEVER. This chicken ended up so incredibly flavorful, and we weren’t bothered in the slightest by the appearance of the yogurt. The fact is, the yogurt gave so much flavor the the chicken that I had to include this recipe. If it bothers you, keep this one in your pocket as a great short-term (fridge-friendly) marinade.
- Preparing Time: 10 minutes
- Total Time: 2 hours and 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- 1/8 teaspoon salt
- 1 teaspoon curry powder
- 1 teaspoon lime juice
- 1/2 teaspoon brown sugar
- 2 tablespoons yogurt
- Carbohydrate 7.37245082363828 g
- Cholesterol 1.83749999844667 mg
- Fat 0.547538332926409 g
- Fiber 0.188375004082937 g
- Protein 1.69869999859815 g
- Saturated Fat 0.317919999740466 g
- Serving Size 1 1 Serving (41g)
- Sodium 23.0853333129965 mg
- Sugar 7.18407581955534 g
- Trans Fat 0.0433995833101217 g
- Calories 40 calories
DIRECTIONS Combine all ingredients in a heavy duty freezer bag. Add chicken breasts and turn to coat in marinade. FRIDGE Marinate the chicken in the fridge for 2-24 hours. FREEZER If freezing, place in the freezer immediately. Thaw in the fridge overnight, or by immersing the bag in a bowl of cold water for a couple of hours. TO BAKE Heat oven to 425°F. Bake chicken in a shallow baking dish for 10 minutes, flip over, then bake for another 10-20 minutes. For 5-7 oz chicken breasts, bake for 20 minutes total. For 10 oz and larger chicken breasts, bake for at least 25 minutes. Allow chicken to rest at room temperature for 5-10 minutes before slicing.
