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Curry Grilled Chicken Recipe

Photo by: Taste of Home

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"Chicken marinated in this fuss-free mixture comes out tender and tangy," informs Nancy Ode of Sherman, South Dakota. "Its mild curry flavor is equally good on pork," she assures, "but I marinate it for an hour or two longer for the best results."

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4 Servings
Prep: 5 min. + marinating Grill: 15 min.

Ingredients

1/2 cup sugar
1/2 cup white vinegar
1/3 cup ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/2 teaspoon curry powder
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/8 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)

Directions

In a blender, combine the first 10 ingredients; cover and process until blended. Pour into a large resealable plastic bag; add chicken. Seal bag and turn to coat. Refrigerate for 1-2 hours.
Drain and discard marinade. Grill chicken, covered, over medium heat for 6 minutes on each side or until a meat thermometer reads 179°. Yield: 4 servings.

Curry Grilled Chicken published in Quick Cooking September/October 1999, p9

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