Saturday 25 November 2017

Curried, Barbecued Chicken Breasts

Curried, Barbecued Chicken Breasts
Curried, Barbecued Chicken Breasts

Edward Hayden

The marinade used here works really well as the robust flavour suits chicken.

The chicken, when cooked, is also lovely in pitta bread with some shredded lettuce and cucumber. Serves six to eight.


4-6 chicken breasts

2 rounded tsps green curry paste

Juice of ½ lime

1 dsp oil

3½fl oz/100ml natural yogurt

1 dsp parsley or coriander, freshly chopped

Cracked black pepper


Begin by splitting the chicken breasts in two, to make them easier to cook through on the barbecue.

It is best to slice them in half lengthways, so that you're left with two thin fillets instead of one thicker one.

Alternatively, you could cover the full chicken breast with a freezer bag or clingfilm and use a rolling pin to flatten it and make it thinner.

To make the marinade, put the curry paste into a large mixing bowl and add in the lime juice and the oil. Whisk thoroughly.

Add in the yogurt, chopped parsley or coriander and cracked black pepper and mix well.

If you want a very robust green colour for the marinade, you could put all of the ingredients into a food processor and blitz thoroughly.

Place the chicken breasts into the bowl with the marinade and allow to marinate for a couple of hours -- or overnight, if time allows -- to infuse a wonderful flavour into the chicken.

Heat the barbecue or chargrill pan and cook the thin chicken breasts for about four to five minutes on either side.

Putting the lid on the barbecue creates a sort of oven effect. Don't turn the chicken too early as it will stick to the bars of the grill.

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