Time to Cook!

This is one of my ‘go-to’ grilled chicken marinades – very flavorful, fresh and healthy.  I do think marinating the chicken overnight makes a big difference (and makes for one less thing to do the day of!)  I whiz up my marinade, toss with my chicken pieces in a bowl, and store in Ziplock bags in the fridge overnight.  Let sit on the counter 15-30 minutes prior to grilling.  Recipe is easy to double if you’re having friends over.

Recipe very slightly adapted from the blog healthyseasonalrecipes.com

Ingredients

• 6 cloves garlic, peeled
• 1/2 cup plain low-fat or Greek yogurt
• 3 tablespoons minced ginger
• 2 tablespoons honey
• 
2 tablespoons lime juice
• 2 tablespoons curry powder
• 1 teaspoon kosher salt
• Approx. 4 pounds bone-in, skin-on chicken thighs and/or drumsticks, any extra fat trimmed
• 2 tablespoons chopped cilantro for garnish, optional

Instructions

1. Fit food-processor with steel blade attachment. With motor running, drop garlic cloves one at a time through feed tube and process until finely chopped. Remove lid and add yogurt, ginger, honey, lime juice, curry powder and salt. Process until smooth.
2. Place chicken thighs and/or drumsticks in a large bowl and toss with marinade. Pour everything into a resealable plastic bag and seal. Allow the chicken to marinate in the refrigerator a minimum of 4 hours or up to 1 day for maximum flavor.
3. Oil grill rack and pre-heat grill to medium heat (375 degrees). Remove the chicken from the marinade and place on the grill and cook without turning for 10 minutes. Turn chicken over with a thin flexible spatula and continue grilling, turning and rotating occasionally, until an instant-read thermometer inserted into the thickest part of the meat (without touching the bone) registers 170-180 degrees F, 20 to 25 minutes longer. Note the chicken may stick to the grill slightly. Serve hot or cold garnished with cilantro.