chicken thighs in yogurt-curry marinade
categories:  Chicken |    

Prepared: 2009-06-07

ingredients:

• 3 cloves garlic
• 1/4 lb (125g) fresh ginger, peeled and cut into chunks
• 1 cup (8oz/250g) plain yogurt
• 2 tsp curry powder
• 1 tsp ground coriander
• 8 skinless, boneless chicken thighs
• salt & pepper to taste
• 1/4 cup mango chutney
• 1 tbsp finely chopped fresh cilantro

Preparation:

• in a food processor, with the motor running, drop in the garlic cloves and ginger chunks one at a time, processing until finely chopped.
• add the yogurt, curry powder, and coriander and process to blend.
• scrape the marinade into a baking dish large enough to hold the chicken thighs snugly in a single layer.
• add the thighs and turn to coat them with the marinade, rubbing it into all the nooks and crannies.
• cover and refrigerate for 24 hours.
• prepare a fire in a covered grill.
• remove the chicken from the marinade, scrape off the excess, and pat completely dry with paper towels.
• season with salt & pepper.
• place on the grill rack, cover, and grill for 7 minutes.
• turn the thighs over, re-cover, and grill until opaque thoughout and the juices run clear, about 7 minutes longer.
  
• transfer to a warmed platter, cover losely with aluminum foil, and let rest for 3-4 minutes.
  
• arrange 2 thighs on each individual plate and place a dollop of chutney alongside.
  
• dust each serving with the cilantro and serve at once.

note: we used chicken breats instead, and did top with the chutney and cilantro.... and it was still good.

serves 4