"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."
Curry Grilled Chicken
Curry Grilled Chicken
Prep Time
5 min
Cook Time
15 min
Yield
4 servings
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 thermometer reads 179°.
Nutrition Facts
1 serving: 157 calories, 3g fat (1g saturated fat), 63mg cholesterol, 294mg sodium, 9g carbohydrate (9g sugars, 0 fiber), 23g protein.
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