Grilled Curry & Kefir Marinated Chicken With Fresh Corn Salsa
This recipe creates juicy and flavorful curry-marinated chicken breasts that are grilled to perfection. The chicken is paired with a vibrant salsa made with fresh corn, red bell pepper, and a touch of jalapeno for a delicious and colorful summer dish. Serve this dish at your next gathering for a burst of zesty flavors that will leave everyone satisfied.
— Constant Cookbook
Ingredients
- 2 cups plain kefir (such Green Valley Organics)
- 3 tbsp mild curry paste (such as Patak's)
- 2 garlic cloves, chopped
- 2 tbsp peeled & minced fresh ginger
- 1/2 tsp kosher salt
- 4 boneless, skinless chicken breasts
- 2 ears boiled or grilled corn
- 1/2 red bell pepper, diced
- 1/2 – 1 jalapeno pepper, seeds & membranes removed, & minced
- 1 tbsp extra-virgin olive oil
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Instructions
- The Chicken:
- In a large bowl, whisk together the kefir, curry paste, garlic, ginger and salt.
- Add chicken breasts and turn to coat. Cover, refrigerate and marinate for at least 2 hours and up to 8 hours.
- Preheat the grill to medium-high. Lightly oil the grill. Cook the chicken until it is just cooked through, 4 to 5 minutes per side. Let the chicken rest for a few minutes before slicing.
- The Salsa:
- Cut the kernels off of the corn and place in a medium bowl. Add the diced red bell pepper and minced hot pepper to the bowl. Stir in the extra-virgin olive oil and season with salt and pepper to taste. Gently stir in the chopped cilantro.
- Slice the chicken on the diagonal and serve with the corn salsa.
Yield
Serves 4
Nutrition
- Serving Size: 1 Serving (1/4 of Recipe)
- Calories: 259 kcal
- Carbohydrate Content: 9 g
- Protein Content: 28 g
- Fat Content: 11 g
- Saturated Fat Content: 4 g
- Cholesterol Content: 87 mg
- Sodium Content: 486 mg
- Fiber Content: 1 g
- Sugar Content: 8 g
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