This has been a long and happy summer of grilling. Despite passing most of the month of August in a picturesque beachside village on the Ligurian coast, I spent more time behind the BBQ pit than at the beach… which was absolutely fine with me. Thanks to the folks at Outdoor Chef, I got my hands on TWO beautiful new BBQ pits with cast-iron grills and loads of fun grilling accessories that kept me busy and happy all summer long.
This recipe is one of my new grilling favorites: de-boned chicken thighs are marinated for several hours in a mixture of yogurt, curry and onions, drained, and then grilled to perfection. The result is the juiciest, tenderest, most flavorful grilled chicken you have ever eaten. Really, it’s that good! Don’t have a BBQ handy? Don’t worry, you can replicate this recipe in your home kitchen with a grill-pan or skillet with excellent results as well.
Yogurt-Curry Marinated Chicken Thighs
- 1 1/2 cups (360 g) whole-milk yogurt
- juice from half of one lemon
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons curry powder
- 1/2 of one yellow or white onion, grated
- 1 teaspoon salt
- 6 chicken thighs, de-boned
Stir together the yogurt, lemon juice, olive oil, curry powder, grated onion and salt in a plastic container. Add the chicken, turn to coat, cover and refrigerate for at least 3 hours, or overnight.
Build a medium fire in a charcoal grill (or prepare a grill pan or skillet on your home stove). Brush grill grates or pan with oil. Remove chicken from marinade, scraping off excess. Grill chicken, turning once, until browned and cooked through, 3-4 minutes per side. Let rest for several minutes before slicing and serving.
