4-Ingredient Grilled Curry Chicken Thighs, Video

These grilled curry chicken thighs are juicy and flavorful. It requires minimal hands-on time and only 4 ingredients!

Summer is not over.

Summer is not over.

Summer is not over.

This’s what I’ve been telling myself all weekend long while harvesting last of our basil crop to stock up on homemade basil pesto and enjoying beautiful weather with my little one. Can you believe that Labor Day is just one week away??

To savor every last minute of summer, I’m dedicating this week to grilling (why did I not do this earlier?!) Oh well, it’s better late than never, so let’s fire up that grill, shall we?

This week you’ll get 3 simple, yet totally awesome grilling recipes that you’re going to LOVE. And we’re kicking it off with some juicy grilled chicken thighs marinated in fragrant yogurt curry sauce!

Omg, I hope you love some curry! Because this simple, 4-ingredient chicken is da bomb! I mean, flavor explosion through and through. Not only curry sauce adds ton of aromatic flavors, but the grilling magnifies it like ten times! So, so good!!

You’ll be licking your fingers and begging for more!!

And did I mention how easy it is to prepare it? Minimal hands-on time, minimal!! Just watch this…

See? Super easy, right?

Now, a few words about curry powder.

I know there’re so many different types of curry powder. Mild, spicy, Japanese, Indian, Thai, list goes on. How do you choose?

Before we dive into tips, what’s curry powder anyway? Curry powder is a blend of different types of spices, and therefore every blend is unique.

And now here’re some tips for you to consider when shopping for curry powder.

1. First, decide what type of curry you’re making. There’re so many types of curry out there, Japanese, Indian, Jamaican, African, Thai, etc. Each type varies greatly in taste and spices that was used. For today’s recipe, and in most of my recipes in general, I use Indian-inspired curry powder. I say Indian-inspired, because there’s actually no such thing as Indian curry powder. (Did you know that curry powder was actually invented in England?)
2. Speaking of Indian spices, you’ll find a few well-known Indian spice blends: Madras curry powder, garam masala, tandoori, vindaloo curry, just to name a few. Madras curry powder is my personal favorite, and garam masala is close second. And if you love Indian curry dishes, you’ll love these blends too. I have both of these in my pantry at all times. The main difference is that Madras curry is Southern Indian spice blend that often includes fenugreek seeds and turmeric, while garam masala is warm spice blend originated in Northern India. Madras curry powder has bolder flavor compared to milder garam masala.
3. Go to your local Asian store for fresher curry powder, since turnover is higher at those specialty stores compared to mainstream grocery stores. Plus, you’ll have lots of choices and prices are cheaper.
4. Don’t be afraid to try different brands. You may not like the first Madras curry you try, but you may fall in love with next one. Experiment and you’ll find the one you like.

My recommendation:

I like this SWAD Madras curry powder, but I wouldn’t recommend getting it from Amazon, because it’s pack of 10!! I’m linking it so you can see how it looks and then go to your local Asian store to get it. 🙂 It’s aromatic, flavorful and not very spicy.

Hope you give this easy dish a try. Thank you for reading!

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Grilled Curry Chicken Thighs

These grilled curry chicken thighs are juicy and flavorful. It requires minimal hands-on time and only 4 ingredients!

Yield: 3-4 servings

Ingredients:

• ¾ cup plain greek yogurt
• 3 tablespoons Madras curry powder
• 1 teaspoon salt
• 6-8 chicken thighs

Directions:

1. Combine the yogurt, curry powder and salt in a large ziplock bag.
2. Add chicken and turn to coat. Refrigerate for at least an hour or overnight.
3. Heat the grill to medium.
4. Remove the chicken from the bag and place on the grill.
5. Grill the chicken until cooked through, about 35 minutes. Rest for 5 minutes before serving.
6. Serve with steamed rice for a complete meal.

Adapted from Real Simple August 2015 issue.

All images and text ©Shinee D. for Sweet & Savory

All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!