Grilled Skewered Chicken Breast Marinated In A Yellow Curry Recipe
Make Grilled Skewered Chicken Breast Marinated In A Yellow Curry Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Chicken
Skewers & Grill Finish
Method
Marinade & Chicken
- 1
Prepare chicken
Trim any excess fat from the chicken breasts. Cut each breast across the grain into 1-inch cubes so they cook quickly and evenly. You should end up with about 24–30 bite-size pieces from 1 lb.
- 2
Make the marinade
In a medium mixing bowl, combine the yogurt, yellow curry powder, minced garlic, grated ginger, turmeric, ground coriander, ground cumin, kosher salt, sugar or honey, black pepper, lime juice, and vegetable oil. Whisk until smooth and homogenous.
- 3
Marinate chicken
Add the chicken pieces to the marinade and toss well to coat every piece. Cover tightly and refrigerate for at least 1 hour, preferably 3–6 hours. For best flavor, marinate up to 12 hours but not longer to avoid overly soft texture from the yogurt acids.
Skewers & Grill Finish
- 4
Prepare skewers and preheat grill
If using wooden skewers, soak them in water for at least 30 minutes. Preheat your grill to medium-high (about 400°F / 200°C) or preheat a grill pan over medium-high heat. Oil the grates or pan lightly with the 1 tablespoon vegetable oil to prevent sticking.
- 5
Thread chicken onto skewers
Remove chicken from the refrigerator. Shake off excess marinade (but don't wipe it completely). Thread 3–4 pieces of chicken per skewer, leaving a little space between pieces so heat circulates and edges char slightly. You should have about 6–8 skewers total depending on how full you pack them.
- 6
Grill the skewers
Place the skewers on the preheated grill. Cook for 3–4 minutes per side, turning every 3–4 minutes so all sides develop golden color and light char. Total cook time should be 10–12 minutes depending on piece size. Internal temperature should reach 165°F (74°C). Avoid overcooking to keep chicken tender.
- 7
Rest and garnish
Remove skewers from the grill and let rest for 3–5 minutes to allow juices to redistribute. Sprinkle chopped cilantro over the skewers and serve with lime wedges for squeezing over the chicken.
- 8
Serving suggestion
Serve the skewers over steamed jasmine rice, with a simple cucumber salad or flatbreads and extra lime wedges. Leftover cooked skewered chicken can be refrigerated for up to 3 days.