Tuesday, August 23, 2011

Curry Grilled Chicken

This chicken is sweet, tender and tasty and the leftovers are perfect to have cut up on a salad the next day. Don't let the curry scare you off if you are like me and not a big fan of curry flavor. That's just one of the 10 spices so it doesn't over power it at all.

Curry Grilled Chicken
Recipe from Nancy Ode

1/2 cup sugar
1/2 cup white vinegar
1/3 cup ketchup
1 Tbsp Worcestershire sauce
1/2 tsp ground mustard
1/2 tsp paprika
1/2 tsp curry powder
1/2 tsp garlic salt
1/2 tsp salt
1/8 tsp pepper
4 boneless skinless chicken breast halves (about 1 1/4 pounds)

In a food processor combine the first 10 ingredients until blended. Pour into a large resealable plastic bag; add the chicken and turn to coat. Seal and refrigerate for 1-2 hours. Drain and discard marinade. Grill the chicken, covered, over medium heat for 6 minutes on each side or until the juices run clear.

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