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Curry Marinade (Chicken or Pork)

curry marinated grilled chicken breast

Curry-Marinated Grilled Chicken Breasts

I developed this marinade for grilled chicken. I am guessing it would work just as well for grilling pork. I take all of the usual effort out of it by using powdered ingredients instead of chopping fresh. This is a quick marinade that looks, smells, and tastes great.

1/4 cup extra virgin olive oil
2 tablespoons soy sauce
2 tablespoon freshly squeezed lemon juice
1 teaspoon curry powder (sweet)
1/2 teaspoon powdered ginger
1/4 teaspoon powdered garlic (or powdered onion)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In small mixing bowl combine all ingredients. Whisk for a couple of minutes creating an emulsion.

For Grilled Chicken

Place two to four chicken breasts in a one gallon plastic bag. Pour the marinade over this chicken. Squeeze the air out of the bag, seal, and fold over the empty portion of the bag. Leave the chicken at room temperature for two hours, or if marinating longer, place the bag in the refrigerator. Allow the chicken breasts to come to room temperature before grilling.

Preheat a gas grill to medium high heat. Place the chicken breasts on the grill, presentation side down. Depending on the size of the breasts grill on one side for 10 to 15 minutes. Turn and grill on the other side. The chicken should come to a temperature of 160 degrees. Remove from the grill, place the chicken breasts on a plate and cover with foil. Allow to rest for 10 to 15 minutes.