extremely good and simple. Similar recipes can be found online, but the one I discovered had too many components. Since I made it simpler, the slow cooker may now be used mostly to prepare it.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon ground coriander
- 1 ½ teaspoons mild yellow curry powder
- 1 teaspoon garam masala
- ½ teaspoon granulated garlic
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- ¾ cup plain yogurt
- 2 tablespoons distilled white vinegar
- 2 pounds skinless, boneless chicken breast halves
Instructions
- Mix together coriander, curry powder, garam masala, garlic, salt, and pepper in a glass bowl. Add vinegar and yogurt and mix to combine. Transfer mixture to a large resealable plastic bag. Add chicken breasts to mixture, coat well, cover, and marinate for 8 hours, or overnight, in a refrigerator.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Discard marinade and cook until chicken breast is no longer pink in the center and the juices run clear, about 5 minutes per side. Grill time will depend on thickness of chicken breast. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts
| Calories | 146 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 1 g |
| Protein | 25 g |
| Saturated Fat | 1 g |
| Sodium | 219 mg |
| Sugars | 2 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |